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.
7 Nov 12 3
Almost two years ago now, Jamie extolled the virtues of the Golden Ratio. As a formula for creating new cocktails, the Golden Ratio is 1.5 oz spirit : .75 oz aperitif : .25 oz liqueur. This combination almost always results in a delicious cocktail. If not, it can serve as the base for iteration. Get experimenting!
Tasting Rant - How to Taste Cocktails
10 Nov 10 15
Bartenders, this one is for you. Stop tasting with straws! Grab you own pimp cup taster and leave the straws alone.
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.
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 Make a Shrub for Cocktails - Rha Rha Number Two
28 Jun 12 15
An abundance of fruit and produce presents itself in the summer and thus it is the perfect season for making a shrub. Made simply by combining fruit based syrup (think of simple syrup made with fruit juice instead of water) and vinegar, shrubs are a great way of imparting sweet fruit flavors and delicious acidity to a cocktail. In this case, Jamie utilizes a rhubarb shrub that combines beautifully with a citrus forward gin like Martin Miller's.
Celery Sipper Cocktail
12 Apr 11 3
Spring has sprung and it is time to discover light and refreshing cocktails to be sipped in the sunshine. Most often used as a garnish, celery is often overlooked as an ingredient. Its vegetal aroma and flavor is off-putting to some but combined with a touch of acid and a bit of sweetness, then spread evenly with vodka, it creates a backbone of flavor that is at once robust and refreshing.
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 Carbonate and Bottle Cocktails - Ruban Bleu #2
12 Jul 12 14
Carbonating and bottling cocktails is a great way to batch cocktails for your bar or for fun at home. Using great ingredients, like Martin Miller's Gin and adding bubbles also makes any cocktail a more refreshing drinking experience.
Three Mixologists, Three Cocktails, Three Ways - French 75 Cocktail
31 May 11 3
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 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 the French 75 Cocktail. You can watch Kathy make her variation, the Citrus 75, here. Join Small Screen, William Grant & Sons and Charlotte Voisey during Manhattan Cocktail Classic 2013
How to Make a Spiral Zest Garnish
25 Feb 09 2
Jamie demonstrates the beautifully simple spiral zest.
How to Make a Bar Lime Garnish
6 Feb 09 1
Jamie Boudreau demonstrates how to create the classic bar lime garnish.
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 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.
Barrel Aged Whitehook Cocktail
8 Nov 11 7
Created by the former Milk & Honey bartender Enzo Errico, the Redhook Cocktail has become a modern day classic. Using Headlong White Dog Whiskey from Woodinville Whiskey Co., Jamie concocts a variation on the Redhook he calls the Whitehook. Barrel aged for almost three months, Jamie prefers to drink and serve the resulting liqueur straight without dilution.
How to Use Mint in a Cocktail
6 May 09 6
Mint. To muddle or not to muddle. That is the question. Whatever your answer, mint and its herbal brethren should never be abused. Your cocktails, and those who drink them, will benefit from your from your gentle touch.
Evergreen Swizzle Cocktail
29 May 12 5
The swizzle, a style of cocktail utilizing crushed ice, typically made with rum and given a good mixing with a swizzle stick, is a perfect drink for the approaching Summer. In this swizzle, Jamie utilizes Edinburgh Gin, a new gin on the market. With wonderful floral tones and resounding pine notes, it is the perfect gin for the Evergreen Swizzle.
7 Nov 12 6
Summer is here! Savour the heat by quenching your thirst with a fortified Sangria Blanc. Nothing could be simpler than grabbing a pitcher, your favorite seasonal fruit, a nice white wine, gin and a tasty liqueur and mixing it up for your friends.
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.
26 Nov 13 0
Brunch cocktails typically come in one form: the Mimosa. Although delicious, the Mimosa is a bit lacking. Jamie's bar, Canon, in Seattle, serves a great brunch; with great brunch, there must be great brunch cocktails. Zucca Rhubarb Liqueur and fresh grapefruit juice give the Swagger Cocktail more depth and individuality than your average Mimosa.
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
Smoking Monkey Cocktail
29 Oct 13 2
This Canon original cocktail recipe was inspired by hints of banana that Jamie finds in Jameson Irish Whiskey. Playing off those notes, Jamie infused banana into the whiskey creating a truly unique flavor profile. Interestingly enough, this cocktail is shaken due to the pectins released into the Jameson during the infusion process. Misting the glass with a smoky Islay whisky (like Ardbeg) before straining gives the cocktail a deliciously smoky essence.
15 Oct 13 4
Not THAT hooker! Canon is not that kind of place. The Hooker Cocktail is named after John Lee Hooker, the blues guitar legend. As you might imagine, the cocktail contains some Bourbon, some Scotch and some beer. Octoberfest is here and this is the perfect cocktail to enjoy fermented, brewed and distilled grains of all kinds. Crank some blues and celebrate!
Hop Toad Cocktail
1 Oct 13 4
In this episode of Raising the Bar, Jamie addresses how to shake a cocktail once again. Repetitive movements can really take a toll on a bartenders body. Jamie believes that his use of cobbler shakers, as opposed to a standard Boston shaker, reduces wear on the body. It also allows him to shake up a mean Hop Toad cocktail. First seen in The Old Waldorf Astoria Bar Book, a few variations of the Hop Toad cocktail have been created since the cocktail's genesis. Jamie has chosen a version that calls for rum as well as aromatic bitters.
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