Jamie Boudreau’s bar, Canon, has a much longer full name: Canon: Whiskey and Bitters Emporium. When Jamie decided to develop a signature cocktail for the award winning bar, he wanted it to epitomize the bar’s full title. Thus, he came up with a recipe that features his favorite spirit, whiskey, topped with a Cointreau foam and a touch of aromatic bitters in the form of a stenciled Canon logo.
1 oz rye whiskey
1/2 oz sweet vermouth
1/2 oz Ramazzotti Amaro
Stir first three ingredients with ice.
Strain into a chilled rocks glass.
Top with Cointreau foam.
If you don’t have a stencil, use a dropper to place bitters on top of foam and run a toothpick or suitable tool through each dot to create a whimsical pattern.