Rosewater Rickey Cocktail - Jamie Boudreau

In this special episode, the first in a series of three, Robert sits down with Jamie Boudreau host of Raising the Bar on Small Screen Network. Jamie discusses and demonstrates the principles of Molecular Mixology with his creation The Rosewater Rickey. Be careful! You might feel some heat!

5 cherries

bar spoon of sugar

flamed angostura mist

3 oz gin

1 bar spoon of rosewater

1/2 oz fresh lime juice


Brulee cherries and sugar in bottom of mixing glass using flamed angostura mist.

Fill with ice and add gin, rosewater and lime juice.

Shake and strain into an iced Collins glass.

Top with soda water.

Garnish with brandied cherries.


Robert Hess 17 Aug 2007
8:39 am

Molecular Mixology is one of those things that always facinates people, so we decided to drop in and visit Jamie Boudreau at Vessel so he could share with us some of what aspects of this that he employs in a couple of the drinks that he makes there.

It is important to understand that the little “tricks” you’ll see in this episode, and the two followup episodes, aren’t the “core” of what MM is all about, they are simply a few of the results of studying the science of mixology and gaining a better understanding of what works, and what doesn’t work. Other results of MM are things like the choice of glass size, manipulation of ice, ratio of water to sugar in simple syrup, and hundreds of other little “discoveries” that are virtually invisible within the overall process of making a drink. So it is of course the things that incorporate “flame” which get all of the attention…

Thomas 4 Jan 2008
6:21 pm

OMFG, that is so cool!  Insane! 

Now I have a use for that oil mister I got for Xmas. 

A few questions: 
- The rosewater I use for cooking and cocktails is a brand I obtain at Middle Eastern groceries.  I notice that Mr. Boudreau used the fancy French stuff that comes in the tiny blue bottles.  Is there an effective difference between the two for this cocktail?  (Or is a rose a rose a rose?) 

- What, if any, are the safety concerns about applying such intense heat to the bar glass?  It’s a good thick glass, but in a few moments he’s adding ice and giving it a good shake.  I’m sure Mr. Boudreau has worked this out, but are there any safety pointers for the home mixologist? 

- Where can I get a soda siphon like that!?

Thanks for a great installment!

Thomas 5 Jan 2008
5:25 pm

I tried this tonight and the brul

Jamie Boudreau 5 Jan 2008
5:34 pm

It is best to mist the glass with a spray or two of the Angostura first so the flame has something to ignite. Aiming the spray at the tip of the flame and not the lighter itself also helps.

Thomas 5 Jan 2008
5:41 pm

Thanks again, sir!  I salute you and your creations.

David Shenaut 9 Jan 2008
2:01 pm

That was fantastic! the details in the ice, measure, shake style and use of basic concepts are what set Vessel apart. I wish I could make it to Jamie’s bar once again for a sizzle.


Thomas 2 Feb 2008
8:18 pm

I’ve been practicing the flaming bitters technique and it helps.  I’ve gone through nearly a bottle of Angostura (more than a little on the counter) and broke one lighter, but I think I’m getting the hang of it.  A few observations:

- It helps to keep the lighter flame close to the nozzle of your mister.  At first I held it further out, thinking that a more diffuse vapor would ignite easier.  Instead it was blowing out the lighter. 

- Likewise, holding the nozzle closer to the glass when spraying more in helps keep the flame going (and avoids messy counters). 

- Tilting the glass helps as Mr. Boudreau does here helps keep the flame oxygenated in the glass. 

- Practice pays off! 

Also, I didn’t have brandied cherries so I substituted my homemade maraschino cherries - local Balatons sitting in Luxardo Maraschino liqueur - with excellent results. 

Another question:  to keep this burning for the 25 seconds or so results in a boatload of bitters in the glass - about a teaspoon.  Am I overdoing it, or is that about right? 

Thanks again!

Jamie Boudreau 3 Feb 2008
8:23 am

If you are having difficulties in getting the bitters to burn, it is acceptable to “cheat” a little and add some 151 rum to the bitters mister. It is also better if you spray the glass with the bitters mixture first, in order for the fire to have something to catch on to, and stay ignited.
You will use a lot of bitters, but the bitters shouldn’t be overpowering, they should meld well with the cherries and rosewater.
Good luck!

Thomas 3 Feb 2008
8:37 am

Thanks again!  I did think about cheating with some 151, but I think I’m getting the hang of it.  And yes, I realized that spraying the top of the glass was a lot more effective than spraying on the sugar at the bottom! 

That’s my experience with the volume of bitters, too:  the rosewater blends nicely and it doesn’t end up tasting like an Angostura cocktail at all. 

Much obliged.

Juan D Blandford 17 May 2008
1:52 pm

“Is the glass heated first?” I’m not really sure, but I think the answer is yes

Jamie Boudreau 17 May 2008
2:36 pm

The glass is not heated, nor does it need to be. Your flame will get the glass warm enough.

Teek 5 Jun 2008
5:23 am

Jamie I would love to try this at home could you tell me where I can get an atomiser like yours. The only ones I can find are tiny perfume atomisers.

Jamie Boudreau 5 Jun 2008
7:51 am

You can find them at any well-stocked kitchen store, just ask the sales people. (Usually used for olive oil)

scortawongedan 17 Jul 2008
4:57 pm

salute to Jamie you make it something difference behind the bar , can you saw me me about molecular drink to the other method.Mr.Jamie do you know where can i get the book its like molecular mixology drink .thank you MASTER

Scorta Wong Edan 1 Aug 2008
10:54 am

Please Help me ...

Robert Hess or Jamie Boudreau could you tell me where i can get Molecular mixology drink book ,because i’m not find out until now.

Thank you Guys

Tiki 10 Aug 2008
2:29 pm

Hey guys great installment.  I’m no chemist but have been messing around with a few ingredients trying to make them mend. 
Jamie,  what is the best way to match two flavours together.  For example how would i know iff a carrot and apple cocktail would taste good together?  Am i looking for specific densitys, acidity, sugar content?  And where would i go about finding this type of research.



Theo 7 Mar 2010
5:04 pm

Great recipe, great video. I wish I could visit the Vessel!

sdnewmanmbs 30 Mar 2010
7:47 pm

Very cool show Jamie.  I was wondering if you can recommend a great site for molecular recipes.  I am director of beverage at a new hotel and would like to incorporate some recipes into our offerings.  Many thanks…i wish I knew about your bar when i lived in Vancouver…i think i missed out on something special!

antonio 11 Apr 2010
10:06 am

You can find a site in here as below

hope this may help


damien intoxicologist filth 11 Jul 2011
10:26 pm

Im recently getting into molecular mixology. I got myself the misto sprayer and the canister to make your own foam. Bitters ive always had. i have around 9. i have fee brothers aztec chocolate, grapefruit, celery bitters, west indian orange bitters, peach, cherry, rhubarb, and reagans no.6 orange bitters. I also have fee’s brother orange flower water… IS that a good collection of bitters? am i missing any other important bitters? IS fee’s brothers orange flower water as good as the bitters you use?

damien intoxicologist filth 11 Jul 2011
10:28 pm

@antonio.. do you video’s on youtube of yourself doing molecular mixology?

eric23 22 Apr 2013
10:22 am

I know this video/post was quite some time ago, but I have been looking for the hand-pump atomizer and am unable to find. Great techniques Jamie. Salute!

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