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.
Gunpowder and Smoke Cocktail
15 Mar 11 11
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!
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.
Cubed Old Fashioned Cocktail
1 Feb 11 10
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!
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.
How To Make Rich Simple Syrup
11 Nov 10 9
Making simple syrup is, well, simple. Jamie likes to use rich simple syrup behind the bar. It provides a cocktail with sweetness, mouth feel and texture without diluting the cocktail.
How to Flame an Orange Zest
18 Mar 09 9
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.
Barrel Aged Whitehook Cocktail
8 Nov 11 8
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 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!
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 Cocktail
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 and delicious reposado tequila.
Hot Toddy - Blue Blazer Style
30 Nov 10 7
The Blue Blazer was invented by Jerry Thomas while he worked at the El Dorado in San Francisco. It might not be the earliest known heated alcoholic beverage but it's preparation is very unique. This version is essentially a Hot Toddy done Blue Blazer style. After a few practice rounds, (BE CAREFUL!) this is a great drink to bring behind the bar or to impress your friends at home. Don't forget to make your Old Fashioned Simple Syrup first.
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.
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.
Monstre Verte Cocktail
1 Mar 11 6
Basil is not just for cooking in Italian food. It is wonderful when used just like mint in a mojito or mint julep and adds a depth of green, earthy aroma and flavor to a drink like the Monstre Verte.
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.
Beauregarde’s Breakfast Cocktail
17 Sep 13 5
Willy Wonka & The Chocolate Factory fans will recognize the name of this cocktail. In the film, an overzealous Violet Beauregarde chews some special gum resulting in her plumping up like a giant blueberry. Thus, the Beauregarde's Breakfast Cocktail. Using Canon house-made blueberry preserves, Jamie creates a delightful brunch cocktail that celebrates that most American of spirits, Bourbon.
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.
15 Nov 11 5
There are ingredients sitting in your back bar that you just don't like. Maybe it is just because you haven't taken the time to get to know them. The WTF cocktail is a cocktail made with some of those ingredients Jamie took the time to experiment with.
5 Apr 11 5
Thyme has many uses, the most obvious being culinary. Because of its antiseptic qualities, in ancient times, it was used as an embalming agent. No doubt the aromatics aided in suppressing odors related to the decomposition of the body. Here, Jamie uses thyme strictly as an aromatic. Although, it may help preserve your liver!
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.
26 Apr 11 4
In an earlier episode of The Cocktail Spirit with Robert Hess, guest Jamie Boudreau demonstrated how to make flavorful spheres of caviar or pearls out of gelatin. Since then, Cointreau has put together an amazing kit using state of the art tools, ingredients and technique. They were kind enough to send a kit to Jamie so he could work his magic. As Jamie demonstrates, the addition of gold flakes to the pearls created with the Cointreau system add elegance to a simple glass of champagne.
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