Raising the Bar with Jamie Boudreau
From simple garnishes to the most complex molecular mixology, Jamie Boudreau takes you through tips and techniques that are paramount to today's bartender.
Black Donald Cocktail
25 Jan 11 3
The Tom Collins is probably the most recognizable highball style cocktail. Another classic highball is the El Diablo. The Black Donald is essentially an El Diablo using Scotch in place of Tequila and Drambuie in place of Creme de Cassis. Grab your nearest bottle of single malt and give it a go!
How to Make Cocktail Dusts
17 Nov 09 3
Making unique and flavorful dusts used for rimming cocktail glasses could not be easier. Jamie Boudreau shows you how using Chartreuse.
Fourth Regiment Cocktail
12 Nov 13 2
The Fourth Regiment Cocktail dates back to the late 19th century. Like many cocktails of the day, it was most likely made with rye whiskey rather than bourbon. The keys to making this cocktail are to choose a quality bottled in bond rye whiskey and to make sure you have a bottle of celery bitters on hand as it is the magic ingredient. Watch Robert Hess make the Fourth Regiment Cocktail
Kentucky Medicine Cocktail
29 Nov 11 2
Jamie brings back the "golden ratio" and discusses proper technique when opening a corked bottle of wine or vermouth. The resulting cocktail, Kentucky Medicine, will surely cure what ails you this Winter season.
Deconstructed Margarita with Cointreau Ravioli
3 May 11 2
The Margarita is traditionally made with little variation. Those who like it simple, keep to three ingredients: simple syrup, lime juice and tequila. Delicious! Jamie Boudreau steps it up a notch with help from a kit assembled by Cointreau (watch Jamie make Cointreau pearls here) whose purpose is to streamline the production of flavored pearls and, in this case, what Jamie calls "ravioli". This deconstructed Margarita pairs the typical trifecta of ingredients above with a spoonful of encapsulated Cointreau for a flavorful and unique imbibing experience.
How to Layer a Cocktail - Sheffield Reborn
4 Jan 11 2
Layering a cocktail is really very simple. Once you have ascertained the specific gravity of each spirit, just begin with the heaviest spirit on the bottom and layer the rest of the ingredients in order from heaviest to lightest on top of each other. A good tip to remember is to pour each ingredient slowly over you bar spoon as it rests against the glass. That way they do not break through the previous layer. It also helps to chill or freeze each liqueur before use.
How to Rim a Cocktail Glass
17 Nov 09 2
Adorning a cocktail glass with sugar or other dusts as decoration and adds to the flavor of your drink. Jamie gives you a few tips to remember the next time you rim your glass.
How to Make a Spiral Zest Garnish
25 Feb 09 2
Jamie demonstrates the beautifully simple spiral zest.
Chamomile Sour Cocktail
8 Jan 14 1
At Canon, Jamie's bar in Seattle, WA, they take pride in the sours they create each and every night. Like many cocktails served at Canon, sours are made with 2:1, rich simple syrup. As Jamie has professed in passed episodes, rich simple syrup provides not only sweetness but a great mouth feel without diluting the drink as much as a typical 1:1 simple syrup might. In the Chamomile Sour, Scotch is infused with the plentiful, calming herb to create a truly delightful, rich, yet light take on the classic sour style cocktail.
King’s Elixir Cocktail
10 Dec 13 1
An elixir fit for a king, this gin cocktail plays off Jamie's Golden Ration for cocktails: 1 1/2:3/4:1/4 but reduces the amount of vermouth to 1/2 ounce. To cut the sweetness of the Gold Wasser (not schlager) ever so slightly, Jamie utilizes a simple technique using lemon zest.
20 Aug 13 1
Jamie Boudreau's bar, Canon, has a much longer full name: Canon: Whiskey and Bitters Emporium. When Jamie decided to develop a signature cocktail for the award winning bar, he wanted it to epitomize the bar's full title. Thus, he came up with a recipe that features his favorite spirit, whiskey, topped with a Cointreau foam and a touch of aromatic bitters in the form of a stenciled Canon logo.
Three Mixologists, Three Cocktails, Three Ways - Margarita Cocktail
7 Jun 11 1
In 2011, Jamie joined Liquid Kitchen host, Kathy Casey and Portfolio Ambassador for William Grant and Sons, Charlotte Voisey for a unique and entertaining seminar during the recent Manhattan Cocktail Classic. This seminar, sponsored by Hudson Whiskey, Hendrick's Gin and Milagro Tequila, led attendees through the thought process that these three mixologists go through when creating a cocktail. In this episode, they tackle how to make a Margarita three different ways. You can watch Kathy make her variation, the Black and Blue Cadillac Margarita with Grand Marnier Foam, here. Join Small Screen, William Grant & Sons and Charlotte Voisey during Manhattan Cocktail Classic 2013
How to Strain a Cocktail
3 Jun 09 1
Unless you are building a drink in the glass or serving a spirit neat, it is likely that one last step in creating the perfect cocktail is straining. In this segment, Jamie demonstrates two different techniques for keeping your drinks crystal clear and free of little nasties.
How to Make a Fat Zest Garnish
3 Mar 09 1
In this episode Jamie Boudreau demonstrates how to create a fat lemon zest. This technique allows for expression of large amounts of essential oils and looks great too.
How to Make a Fancy Bar Lime
6 Feb 09 1
Jamie Boudreau demonstrates how to make a fancy bar lime. With this simple technique you can step it up a notch behind the bar.
How to Make a Bar Lime Garnish
6 Feb 09 1
Jamie Boudreau demonstrates how to create the classic bar lime garnish.
Liqeuer, Aperitif & Digestif
- Almond Liqueur
- Apricot Liqueur
- Blackcurrant Liqueur
- Chocolate Liqueur
- Cherry Liqueur
- Ginger Liqueur
- Herbal Liqueur
- Mint Liqueur
- Pomegranate Liqueur
- Orange Liqueur
- Violet Liqueur