The Canon Cocktail Book – by Jamie Boudreau

Welcome to “The Bartender’s Growth Corner” on Listentotheice.com.

We can’t never stress enough the importance of continuous growth and improvement as a way to leave a more fulfilling life for oneself and for the people around us!

Finally it has arrived! I was so excited to read this book from one of persons who I admired the most in the Bar industry, Jamie Boudreau!

Home to the Western Hemisphere’s largest spirit collection, Seattle bar Canon: Whiskey and Bitters Emporium has achieved unprecedented, worldwide acclaim. Named Best Bar in America by Esquire, Canon received Tales of the Cocktail Spirited Awards for World’s Best Drinks Selection (2013) and World’s Best Spirits Selection (2015), and Drinks International included it on their prestigious World’s 50 Best Bars list.

In his debut, legendary bartender and Canon founder Jamie Boudreau offers 100 cocktail recipes ranging from riffs on the classics, like the Cobbler’s Dream and Corpse Reviver, to their lineup of original house drinks, such as the Truffled Old Fashioned and the Banksy Sour. In addition to tips, recipes, and formulas for top-notch cocktails, syrups, and infusions, Boudreau breaks down the fundamentals and challenges of opening and running a bar—from business plans to menu creation. The Canon Cocktail Book is poised to be an essential drinks manual for both the at-home cocktail enthusiast and bar industry professional.

“If you’re lucky enough to have drunk at canon, the bar, you’ll find reading Canon, the cocktail book, remarkably similar: rich in detail, surprising, sometimes challenging, and always delightful. If you haven’t been to canon, at least read the book. A few pages in and you’ll be on your phone, booking a flight to Seattle.”

David Wondrich, author of Imbibe! and Punch

“Ever since Jamie Boudreau first opened the doors to canon, the bar has been the brightest star in Seattle’s cocktail constellation. Now, The Canon Cocktail Book promises to blast you into this whiskey-laced firmament, offering everything from insights into the bar’s day-to-day to the intricacies of preparing canon’s best drinks. Grab a shaker, and buckle up—it’s gonna be a boozy ride.”

Paul Clarke, executive editor of Imbibe magazine and author of The Cocktail Chronicles

The Canon Cocktail Book memorializes the ceaseless curiosity and tenacious efforts of its bitters-loving, pyromaniac author Jamie Boudreau, whose recipe catalog deftly integrates modern cooking technique with innovative classical cocktail preparation. Much more than a drink primer, Boudreau’s book is the first bar owner’s manual of the century, written by one of the world’s most celebrated publicans, whose open, honest, hard-earned wisdom is invaluable for aspiring mixologists looking to go pro.”

Jim Meehan, author of The PDT Cocktail Book

“Boudreau is a humble and enthusiastic host, generous with his cocktail tips (including some terrific practical advice on opening a bar of one’s own) and freely giving credit where credit is due in regard to each cocktail’s origin. As for the cocktails themselves, the collection is unassailable… This terrific resource is sure to send armchair bartenders scurrying to their shakers.”

Publishers Weekly

 

As Jamie Boudreau himself says: “This is not a cocktail book, this is a love story”!

So read it with love and never stop growing and improving yourself !

You can buy the book here

I’m sure you’ll love it.

Thanks for your precious time to read this.

SOURCES FOR THIS ARTICLE: Canon Seattle – Amazon

 

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Bartenders’ New Year’s Resolutions Myth..

THE NEW YEAR IS COMING AND HERE WE GO AGAIN… NEW RESOLUTIONS ANYONE?

I’ve heard this before..
I’M A TRUE BARTENDER AND WITH THE UPCOMING HERE I’LL DO THIS AND I’LL DO THAT..I PROMISE..BLA, BLA, BLA

I hope you enjoy this new video as a different way to wish you a holiday season full of joy, love and fulfilment!

TO YOUR SUCCESS!

Max La Rocca

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THE HIGH CLUB PANETTONE COCKTAIL

A delicious Haig Club Whisky Cocktail that I created for you to enjoy your holidays with friends, family and loved ones!

INGREDIENTS:

Raisins infused HIGH CLUB Single Grain Scotch Whisky
Fresh lemon juice
Bitter orange marmalade
Galliano foam
Candied oranges
Vanilla sugar for the rim

ITALIAN VERSION

INGREDIENTI:
HIGH CLUB Single Grain Scotch Whisky infuso con uva sultanina
Succo di limone fresco
Marmellata di arance amare
Spuma di Galliano
Arance candite
Zucchero vanigliato per la bordatura

BUONE FESTE!!

Max La Rocca

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Explore the Magic World of Max La Rocca – Cityspace Video

Inspired by the amazing Jamie Boudreau, we matched Italian Savoir Faire, Russian expertise and production management.

And that’s what happens…PURE MAGIC!!!

If the video is not available in your Country, follow this link or watch it on Facebook.

Camera Andrey Klimov and Michael Voinov.
Music editing and directed by Michael Voinov.
Produced by Bek Narzi

Sourcecityspacebar.com 

SOUNDTRACK: Le carnaval des animaux (The Carnival of the Animals)

ARTIST: St. Petersburg Radio Symphony Orchestra and Stanislav Gorkovenko, St. Petersburg Radio Symphony Orchestra

Music Source on Google Play: http://goo.gl/RQ4a1N
Music Source on iTunes: http://goo.gl/akO72k

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Repeal Day – The End of American Prohibition – 5th December

The Prohibition period, with its ban on production, trade and consume of alcoholic beverages imposed in the United States of America by the government between 1920 and 1933 (believing that the abuse constituted a serious danger to society), ends 5th DECEMBER 1933 with the approval of the 21st Amendment of the Constitution that repealed the 18th (called “Volstead Act”)

Here some very useful and interesting infos for you to enjoy:

PROHIBITION MOVIES

POST PROHIBITION DRINKS

So now that alcohol is free again, please enjoy responsibly!

visit DRINKiQ website

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Cocktail Cookbook by Oskar Kinberg

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DESCRIPTION
In Cocktail Cookbook, Oskar Kinberg presents 75 cocktails that will change the way you drink. The master barman shows you simple recipes for homemade bar ingredients such as nettle cordial, olive oil-infused gin and kiwi and avocado puree – and then how to incorporate them into original cocktails, all invented and tested at his destination drinking den Oskar’s Bar in London.

Get ready to reach for standard bar ingredients – cucumber, rhubarb and herbs – and more adventurous inclusions such as pine, peashoots and tonka beans. Then transform and mix into exciting, delicious drinks that are as tasty as they are impressive. Ideal for the curious and creative home cocktail maker, as well as adventurous cooks.

THE AUTHOR
Oskar Kinberg is co-owner of Michelin-starred Dabbous and manager of basement bar Oskar’s Bar. Prior to opening Dabbous, Oskar was bar manager at The Cuckoo Club, a leading private members’ club in Piccadilly. In Oskar’s Bar, he presides over a menu of classic and modern cocktails using homemade syrups and infusions. Many of the cocktails change with the seasons, and he uses fresh ingredients (from marjoram to mānuka) in new and exciting ways.

SOURCE: www.quartoknows.com

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