The Canon Cocktail Book : Recipes from the Award-Winning Bar.

ISBN:

9780544631595

Title:

Author:

Boudreau, Jamie.

Personal Author:

Boudreau, Jamie.

Physical Description:

1 online resource (357 pages)

Contents:

Front Cover -- Endpapers -- Front Matter -- Half Title -- Title -- Copyright -- Contents -- Acknowledgments -- Introduction -- Epigraph -- The Story of Canon: Whiskey and Bitters Emporium -- Starting Your Own Bar: Tips and Advice -- Tools -- Technique -- A Note on Storage and Shelf Life -- Glassware -- Classics, Originals, Riffs & Mr. Potato Head -- Tom Collins, Friends & Animals -- The Old Fashioned -- Low-Alcohol Cocktails -- Carbonated, Aged & Bottled Cocktails -- For the Love of All That is Bitter -- Tiki -- Over the Top -- Canada -- Dessert -- Cocktail Foundations -- Back Matter -- Index -- Back Cover -- Spine.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2020. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cocktails.

Added Author:

Fraioli, James O.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2016

Publication Information:

Boston :

Houghton Mifflin Harcourt,

2016.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.874	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

" Integrates modern cooking technique with innovative classical cocktail preparation . . . invaluable for aspiring mixologists looking to go pro."--Jim Meehan, author of The PDT Cocktail Book

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

"The collection is unassailable . . . This terrific resource is sure to send armchair bartenders scurrying to their shakers."-- Publishers Weekly

Author Notes

JAMIE BOUDREAU started tending bar at age of 16. In 2011, after stints as a bartending consultant and writer, he opened Canon: Whiskey and Bitters Emporium, a bar that houses the world's largest collection of American whiskey, in Seattle.JAMES O. FRAIOLI is an award-winning cookbook author and a 2014 James Beard Award winner for Culinary Birds: The Ultimate Poultry Cookbook. He has 20 cookbooks to his credit, with additional cookbooks in production.

Reviews (3)

Publisher's Weekly Review

Seattle's Canon: Whiskey and Bitters Emporium has won numerous high-profile awards; those who've never had a chance to check out the bar can see what all the fuss is about in this collection of 100 of their best cocktail recipes. With the grating exception of using a gritty, lowercase typewriter-like font to display the bar's name whenever it's mentioned, 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. The usual suspects (the old-fashioned, Tom Collins, daiquiri, etc.) are all here, as are riffs (the Cubed Old Fashioned adds complexity via additional liquors and bitters) and some of the painfully specific cocktails one has come to expect from this genre. The Khaleesi Cocktail, for example, requires Blanton's Single Barrel Whiskey, Punt e Mes, Amaro Meletti, Giffard strawberry syrup, Angostura bitters, and an ascorbic acid solution. Fortunately, Boudreau is more than happy to pull back the curtain and break down cocktail recipes into a simple formula (which he calls the golden ratio), allowing readers to substitute or add flavors for variety and complexity in order to come up with their own creations. This terrific resource is sure to send armchair bartenders scurrying to their shakers. Agent: Andrea Hurst, Andrea Hurst & Associates. (Nov.) © Copyright PWxyz, LLC. All rights reserved.

Booklist Review

Boudreau displays his justified pride in founding, owning, and running one of the world's greatest bars, Canon: Whiskey and Bitters Emporium, in Seattle. He's eager to pass on all he's learned, detailing advice to hopefuls in two sections. The first, the hardheaded, bar-running stuff, isn't as entertaining as the drink recipes that follow. But myriad bar-owning hopefuls have gone under because they wandered wide-eyed into a cutthroat business with razor-thin margins. Arrange the back bar so bartenders can reach everything keeping one foot planted, he says, because taking steps while making drinks wastes time. Learn what leasehold interest is. Part two is livelier but more problematic. Boudreau offers a recipe collection for bar owners and at-home cocktail enthusiasts, but the latter will likely find it a gathering of Platonic ideals. Will they really stock Becherovka herbal liqueur and Giffard Menthe-Pastille? Especially when they see what a bottle costs? (Up to $35.) There's almost one such exotic per page. Still, there are nice surprises, like the recipe for Popcorn Ice Cream. And Breakfast Milk. It includes Froot Loops.--Crinklaw, Don Copyright 2016 Booklist

Library Journal Review

Even by the impractical, labor-of-love standards of the world's great cocktail bars, Canon is an ambitious place. Boudreau's Seattle bar boasts more than 3,500 bottles of spirits on the shelves and offers a 100-page leather-bound tome for a menu, which is all the more remarkable given that the establishment is a tiny, 32-seat space: the tip of a very boozy iceberg. This book is for those who are up for a challenge, offering some blunt, if not especially original, advice for anyone inspired to open a bar of their own. Its compendium of 100 recipes will stretch enthusiasts beyond the usual retreads of the classics. To make Canon's signature drink, whip up a foam of bloomed gelatin, egg whites, and citrus, and layer on top of a Manhattan variation of rye and vermouth. The complexity and creativity of the drinks is offset by Boudreau's straightforward writing and explanations of the fundamentals, such as his "Golden Ratio"-a safe structure of spirit, vermouth, liqueur, and bitters that allows his bartenders, and now readers, to riff almost endlessly. Once that's been mastered, it's a matter of creativity and amassing that library of booze. VERDICT For serious cocktail nerds; the recipes are the draw here.-Joanna Scutts, Astoria, NY © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.