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.
Browse by Spirit
- Liqueur 52
- Gin 27
- Rum 20
- Vermouth 20
- Dry Vermouth 13
- Brandy 12
- Bourbon 12
- Cointreau 11
- Sweet Vermouth 11
- Benedictine 10
more spirits
- Dark Rum 8
- Vodka 8
- Light Rum 7
- Rye Whiskey 6
- Tequila 6
- Orange Curacao 6
- Absinthe 6
- Luxardo 5
- White Rum 4
- Gold Rum 4
- Chartreuse 3
- Campari 3
- Fortified Wine 3
- Cachaca 3
- Demerera Rum 3
- Creme De Cacao 3
- Calvados 3
- Cognac 3
- Triple Sec 3
- Dubbonet 2
- Scotch 2
- Herbsainte 2
- Creme De Cassis 2
- Green Chartreuse 2
- Aperol 2
- Blanco 2
- Sherry 2
- Limoncello 2
- Grand Marnier 1
- Violette 1
- Pisco 1
- Yellow Chartreuse 1
- Pimm's Number One 1
- Domaine de Canton Ginger Liquer 1
- Quarenta y Tres 1
- Anejo Rum 1
- Reposado 1
- Cherry Brandy 1
- Port 1
- Jamaican Rum 1
- Irish Whiskey 1
- Maraschino 1
- Canadian whisky 1
- Jagermeister 1
- Pernod 1
Browse by Mixer
- Bitters 48
- Angostura Bitters 33
- Syrup 29
- Lime Juice 22
- Lemon Juice 21
- Simple Syrup 14
- Orange Juice 10
- Champagne 8
- Orange Bitters 7
- Egg 7
more mixers
- Garnish 7
- Peychaud's Bitters 6
- sugar 6
- Mint 5
- Egg White 5
- Orgeat 4
- Soda Water 4
- PIneapple juice 4
- Dairy 4
- Ginger Beer 4
- Cream 4
- lemon peel 4
- Ginger Ale 3
- Falernum 3
- Grenadine 3
- Cranberry Juice 3
- Tonic Water 2
- grapefruit juice 2
- Coffee 2
- Regan's Orange Bitters 2
- Passion Fruit Syrup 2
- Peach Bitters 2
- lime peel 1
- powdered sugar 1
- orange peel 1
- Maple Syrup 1
- Agave Syrup 1
- Coconut Milk 1
- Ramazzotti Amaro 1
- Coconut Cream 1
- Wine 1
- Tomato Juice 1
- Egg Yolk 1
- orange flower water 1
- Rich Syrup 1
Rimming
Dusts
Martini Service
Absinthe Service
Straining
Egg Shaking
Mint
Ice
Stirring