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.
How to Fat Wash a Spirit
6 Dec 10 28
Fat washing is the process of infusing the flavor of a certain fat with a spirit. By melting the fat, mixing it with the chosen spirit, freezing the mixture, skimming the fat and filtering out the rest of the particulates, you are left with a clear wonderfully delicious spirit with all the flavor, and none of the greasiness of the fat, left within. In this episode, Jamie creates a bacon fat washed bourbon and uses it in the Chocolate Cochon cocktail.
How to Make Cocktail Foam - Mexican Cloud Cocktail
21 Dec 10 26
Creating a foam for use in a cocktail is a simple and creative way to add depth and flavor to your next creation. The process in determining the ingredients that will go in to your foam is similar to the process of coming up with a great cocktail and there are a few principles to keep in mind that will help keep the foam aloft.
Vermouth in Cocktails - The Golden Ratio
10 Nov 10 24
Vermouth is an often miss treated ingredient behind the bar. Like wine, vermouth should be refrigerated after opening and used within two weeks. Some of the best cocktail are made with vermouth; the Manhattan and the Martini to name two. With The Golden Ratio, using vermouth in your next cocktail creation can be simple and fun.
How to Use Ice In Cocktails
9 Apr 09 21
What is the most important ingredient in any cocktail? Hints: it used to be a liquid, it can be made into any shape, it is very cold.
How to Use Egg in a Cocktail
14 May 09 20
Eggs are used in cocktails to add texture and mouth feel to a cocktail. They are easy to incorporate if you follow these simple steps.
15 Feb 11 18
Everything is better with bubbles. Classic cocktails like the Negroni can be lifted into the stratosphere with a bit of carbonation. Devices like the Perlini System and the new iSi Twist 'n Sparkle (seen here in use by Marcel Vigneron on Hanging with Harris) make carbonated cocktails and other beverages simple. Whether you are a pro behind the bar or just want to impress your friends at home, adding bubbles is a fun and unique way to add texture and flavor to old favorites.
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.
How to Smoke a Cocktail
14 Dec 10 15
Learning how to smoke a cocktail is easy and inexpensive. Jamie shows you how while making a delicious libation.
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 a Martini
17 Jun 09 15
The classic martini is elegant and refined yet simple in its basic elements. A certainty when serving this classic cocktail is that it must be cold. But, how does one keep the drink at temperature once it has entered the hands of a guest? Jamie shows you how with flare and distinction.
“Old Fashioned” Simple Syrup
30 Nov 10 12
Simple syrup doesn't always need to be simple; not that this recipe for Old Fashioned Simple Syrup is difficult to make. Adding robust flavors to your simple syrup creates new opportunities for inspiring cocktails like this Hot Toddy done Blue Blazer style.
How to Serve Absinthe
10 Jun 09 11
Absinthe has been held in high esteem by those who truly understand it's origins and composition. Recently, with laws changing to allow its sale in the United States, its popularity has surged. Whether behind the bar or at home you should know how to serve it properly. In this segment, Jamie demonstrates an elegant way to serve Absinthe.
How to Carbonate and Bottle Cocktails - Ruban Bleu #2
12 Jul 12 10
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.
Pumpkin King Cocktail
22 Nov 11 9
The Pumpkin King was inspired by the great seasonal pumpkin ales that pop up this time of year. Jamie uses Pumking Imperial Pumpkin Ale from Southern Tier Brewing Co. to create a beer liqueur which he uses as the foundation for the cocktail. With its soft yet rich flavor, Pigs Nose Scotch Whisky is the perfect compliment to the deep spice of the hand made beer liqueur.
Gunpowder and Smoke Cocktail
15 Mar 11 9
Just as in the Cubed Old Fashioned and the old fashioned simple syrup therein, making your own ingredients takes your cocktails to the next level of flavor. In the Gunpowder and Smoke, a liqueur created using gunpowder tea infused cognac mixed with sugar provides a backbone to which all the other ingredients attach and compliment. For the smoke: a bit of flamed Scotch to top it off!
Cubed Old Fashioned Cocktail
1 Feb 11 9
The Old Fashioned Cocktail is simple yet multidimensional. Its few ingredients combine to create what some consider the perfect cocktail. You can make old fashioned cocktails with any spirit; rum and tequila both make a wonderful old fashioned. But why not try multiple spirits and multiple bitters for that matter? The Cubed Old Fashioned could just take you to the fourth dimension!
How to Make a Green Blazer
26 Oct 11 8
You have seen Jamie concoct Blue Blazer style drinks before. Here is a new twist that is perfect for the cold weather ahead, the Green Blazer.
8 Mar 11 8
The Petruchio Cocktail shows how egg white and rich simple syrup can be used in a cocktail to create mouth fell and texture.
8 Feb 11 8
Herbs can provide an amazing back drop to a cocktail. The Rubicon makes great use of rosemary and the herbal liqueur chartreuse. Both are a perfect compliment to gin and create a very refreshing libation. Oh, and don't forget your lighter; this one needs a bit of a flambé!
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.
Aromatic Collins Cocktail
1 Nov 11 7
Bitters have been an ingredient in cocktails since the birth of the art form. Some would say that a cocktail is not truly a cocktail without bitters. Even so, it is rare to find a cocktail that utilizes more than a dash or two. Not so with the Aromatic Collins. A lover of bitters, Jamie Boudreau uses an entire ounce of Angostura Bitters in this creation.
Zim Zala Bim
19 Jan 11 7
Bitters heavy cocktails are catching on across the country. Some include full ounces of bitters like Angostura making for intensely aromatic experiences. THe ZIm Zala Bim is no exception with one quarter ounce of Regan's Orange Bitters!
How to Shake a Cocktail
25 Mar 09 7
In this episode of Raising the Bar, Jamie demonstrates when and how you should shake a cocktail.
How to Flame an Orange Zest
18 Mar 09 7
Used correctly, fire can entice and enhance flavors that do not exist without it. In this episode Jamie uses a flame to caramelize the oils and sugars expressed from the rind of and orange imparting a whole new dimension of flavor to the cocktail.
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