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www.SpiritsandCocktails.comMixologist Jamie B will be your professor today.
Moved If you are here, then you're behind the times. SpiritsandCocktails.com will occasionally move (and has), but it will always be found by typing in: www.spiritsandcocktails.com See you at my other server! Jamie Boudreau Officially DeadDue to the unmanageability of this software (and Microsoft) combined with my lack of time, I now declare this blog dead.
I will occasionally be updating my new blog at www.spiritsandcocktails.com , but be forewarned, I'm having problems with that software maintaining the integrity of my formatting as well.
Thanks for reading! Going south....My American visa has just come through......yeeeeeeeehaaaaaaaaa!
Give me a couple of more weeks and I'll start posting on a regular basis again.
Moving countries and opening a new bar is busy work. TurmoilI apologize for the lack of entries as of late. My life is in limbo right now, and I am waiting for the response of one organization in order to get it back on track. Will explain more later, if I am able.
Until then, please be patient, and if all goes well I will be posting again before the end of the month. Cocktails in the CountryWell, I’ve recently been to this year’s Cocktails in the Country, hosted by the infamous Gary Regan, and allow me to say that if you haven’t been, you should definitely look into going next year. (Click here for details)
We started off in Manhattan, where we all got into a limo and headed up to Cornwall-on-Hudson. Drinking ensued along the 1 ½ hour long trip. When we arrived at Painters, we were greeted by a handshake and a beer. We then unpacked and met downstairs for lunch. And drinks. After lunch, we were directed to a separate bar set aside for use where we walked into the lovely melody of ice tinkling in Boston shakers. The beginning shooter was consumed. We then discussed the role of the bartender and how best to go about our job while consuming a social beverage. Or two. Or five. Next we got to work with the spirits provided by us by the very generous sponsors. I have to commend Gary for sticking to his guns and only having spirits there that had merit. It made the cocktails that we were designing all that much better. As we created we tasted, and as we tasted we created. And drank. Next on the agenda was dinner (with a nice cocktail or two mixed by Mr. Regan. mmmm Debonairs) which was followed by a quick little jaunt to the local bar. Some clown started ordering shots of Jim Beam and Jack Daniels (oh, wait, that was me) and hilarity ensued. Note to all you drinking neophytes out there: do not let Jim and Jack loose in the same room. They don’t get along. 8:00 am is way too early for anyone to wake up, let alone a bartender. A quick breakfast was followed by, wait for it, drinking. Yes, our 9:00 am bar opened to the tinkle, yet again, of the shaker, and a good morning eye-opener. The first item on the day’s agenda? Tasting each and every one of the sponsors 40 plus products. Did I mention it was 9:00am? Did I mention tequila and Scotch were very early in the lineup? Did I mention the previous night? Ok good, we’re all up to date then. Tasting was followed by recreation of all of the recipes that we deemed worthy from the day before. Drinking of said cocktails ensued, until the limo arrived, whereupon Gary announced he was sick of us all, and that we were to bugger off. But not before we received swag bags of booze. Which we consumed on the trip back to the city. Where is my liver? Where do I sign up for next year?  The gang at Cocktails in the Country
 Gary Reagan can mix a mean Manhattan AND wear an ugly hat. (OK that's the lamp) Broken Down MuleBroken Down Mule
Martini Glass
3 oz gin
¼ oz simple syrup
stir mixture and pour into a cocktail glass
top with ginger beer foam
Ramekin 1: Citrus powder
Place lemon (or lime) peels into a 100° oven overnight until dried. Place through coffee grinder.
Ramekin 2: Mint Sorbet powder
Place “dry” mint sorbet through a Pacojet. Store in freezer.
Ginger Beer Foam
Mix 500 mL of ginger beer with 3 bloomed sheets of gelatin. Heat mixture and place into ISI charger. Place in fridge and allow to cool.
I’ve created this drink in homage to one of my favorite mixologists: Audrey Saunders. Her new classic, the Gin Gin Mule, has been a favorite of mine since she was at Bemelmans at the Carlyle in New York (she has since opened her own bar called Pegu Club). The Gin Gin Mule is composed of gin, lime juice, mint and ginger beer. My version of it takes the ginger beer and turns it into creamy foam, powders the lime juice, and turns cool mint even cooler by powderizing mint sorbet. The objective is to allow the bon vivant to adjust the cocktail as they wish; by either adding the desired components to the drink, or preferably, taking small spoonfuls of mint and citrus before taking a sip of the gin and ginger beer.
Either way, look to the east coast, take a sip and give a nod to the Libation Goddess, Audrey Saunders.
 Drink made and picture taken by mixologist Jamie Boudreau
Ramos Gin Fizz
Ramos Gin Fizz Also known as a New Orleans Fizz, this cocktail was invented by Henry C. Ramos at the Imperial Cabinet Saloon in New Orleans in 1888. The cocktail recipe was kept secret until Prohibition in the late 1920s, when the Ramos Brothers felt it was necessary to divulge the recipe in order to help America through the Noble Experiment. The trademark of the name of this cocktail belongs to the Fairmount Hotel in New Orleans, formerly known as the Roosevelt Hotel. When the Ramos brothers were in business, they used to have a platoon of barkeeps shaking as hard as they could in order to keep up with demand.
This is a drink that demands time. To be made properly, and not turn into a watery mess it must have egg white, it must have cream (not milk), and above all else, it must be shaken for at least two minutes, until the libation turns ropy. This beverage is an exercise in luxury, with egg and cream creating a silky frothy texture and the orange blossom water, gin and citrus creating complex floral flavors.
Cheers,
Jamie Boudreau Mixologist Lumière Tasting Bar
Drink made and picture taken by mixologist Jamie Boudreau Idiot Box, Here I Come!
Well the day has finally arrived. Lock away your children, cancel your TV subscription, because yours truly is coming soon to a TV screen near you.
I've just spent the day with the lovely people of Mystique Films shooting a segment on Molecular Mixology. It's funny, for as hard as I try to bring back the techniques and recipes of people like Thomas, Embury, Baker and Saucier, it's the experimentation that is getting me recognized. Eight hours of shooting only got us 8 drinks (and not even my bitters, which I was really pushing to get shot) but it was fun. It will be interesting to see how they wittle away 8 hours into 8 minutes.
The episode will air on the Knowledge Network sometime in the near future. I'll let you know when it will air as soon as I find out myself, otherwise how can you comment on what a dork I look like, or how TV must add 40 lbs, or if English was my first language, etc, etc.
Cheers,
Jamie Boudreau
Mixologist Gin Sorbet?!?!?
Gin Sorbet?!?! Yes, gin sorbet. I'd mentioned many moons ago that I had figured out how to make gin turn into a sorbet, with the same consistency and feel, but with the kick of a gin martini, and indeed, finally, here it is, in all of it's glory. Let me tell you, as fun as this drink sounds, it is WAAAAYYYYY too much prep work for me to put out consistently. But if you are REALLY nice, and I have a LOT of time to kill, and there is enough notice, maybe, just maybe, I'll make one for you.
Cheers,
Jamie Boudreau
Mixologist Bitter Times
The Buchner Funnel has arrived, the French oak cask is primed, and the herbs and spices are macerating. That's right, it's bitter making time again!
Due to the success of my first try, I've decided to make a fair amount more this time: 10 liters more! The recipe has been tweaked, and flavoring components have been seperated so as to better adjust the final product. My coup de grace is the oak barrel which will age my bitters, and hopefully give it a rounder, more complex taste profile. The current batch will be called Boudreau's Summer Bitters, followed by a second batch of Boudreau's Cherry Bitters, and finally my last batch, Boudreau's Winter Bitters. The summer bitters will have more citrus and apple flavours, while the winter version will be more strongly flavoured with spices. The cherry version is self explanatory, and I think they might be a perfect fit for drinks like the Manhattan. The Buchner funnel, for anyone who is curious, is a vacuum operated filter, with which one can properly filter their bitters and tinctures. Thanks to Darcy at the Art of Drink for informing me of where to accuire such a device. God bless the internet!
Cheers,
Jamie Boudreau
Mixologist Raspberry Caiprihina
Summer is here, and caipirhinas are in full force, but instead of giving you the recipe that you can find in any half-decent bar book, I’ll supply you with an interesting variation which can be easily replicated with fresh BC raspberries. Vigorously muddle the raspberries to ensure that you get all of the flavor from them. The raspberries should give you enough sweetness, but if not, just add some simple syrup.
The original Caipirhina, Brazil’s national drink, is muddled lime, sugar and cachaça, a spirit derived form sugarcane.
Raspberry caipirhina
2 oz cachaça
¼ chopped orange
12 raspberries
2 dashes Regan’s orange bitters
Muddle in shaker add ice and shake
Strain into a rocks glass and add crushed ice
Add two squeezed lemon bits and garnish with lemon or lime, as desired.
Cheers,
Jamie Boudreau Mixologist
Drink made and picture taken by mixologist Jamie Boudreau Apple-Pear Margarita
Please excuse this fluff piece as life is crazy-ass busy right now, and I have next to no time to take pictures for this blog. I will, however, try to update every couple (O.K., 3-4) days, until the madness dies down around the second week of August.
Apple-Pear Margarita
1 oz 100% agave tequila
½ oz Manzana Verde Apple Liqueur
½ oz Poire Williams
¾ oz lemon juice
½ oz of simple syrup (to taste)
2 dashes orange bitters
pinch of cinnamon
Shake all ingredients together and strain into a margarita glass.
Garnish with apple and pear, if desired.
Another good example of that classic of classics, the margarita. This is the perfect version for those winter months, but I wouldn’t say “No!” to this lovely concoction now that the sun is shining, and my swimming pool is full.
Cheers,
Jamie Boudreau Mixologist
Drink made and picture taken by mixologist Jamie Boudreau Raspberry Flip
Raspberry Flip
1 ½ oz Bourbon
½ oz raspberry liqueur
2 bar-spoons raspberry syrup or 6 raspberries
1 whole egg
2 dashes peach biters
shake hard, strain into cocktail glass
Shake all ingredients together and double strain into a cocktail glass.
Garnish with mint and raspberry caviar, if desired.
This is a perfect example of how new techniques (aka Molecular Mixology) can make a drink that’s over 200 years old exciting again. The whole egg gives this drink great body and takes off any edge that would be present from the Bourbon. If you have a lady-friend who thinks she hates Bourbon, this is the drink for her!
I’ve used some of the techniques used in Molecular Mixology (boy I hate that label) to create some raspberry “caviar” that rests on the mint garnish, giving the drink a concentrated raspberry flavour with a different texture. It actually feels like soft caviar!!
The best quote that I’ve heard so far in regards to Molecular Mixology, is that it is the Science of Deliciousness. I feel that some people are looking too much to the science and freakiness of it all, and less and less to its practical uses.
Cheers,
Jamie Boudreau Mixologist
Drink made and picture taken by mixologist Jamie Boudreau Suspended Sentence
One of the basic premises of Molecular Mixology as I know it, is that you play with the texture of liquids, in order to experience different, unusual sensations while drinking your cocktail. No matter how good your sex is, you still try to find ways to spice it up!! Well, I thought that this would be a great idea, as I always liked pushing the boundaries of cocktail textures and flavors, and also liked the idea of looking at a drink that would have bits of fruit floating in suspended-animation, never able to fall. After experimenting with the recipe of a drink by Wayne Collins of the UK, I decided to give my version a try. Once I’d figured out that the xantham gum works a bit like adding flour to a gravy, (add slowly and whisk often), it was pretty simple to figure out how to properly thicken the alcohol. From here I decided to make a mutation of the Gingle Jangle. I threw in some food colored apple pieces as well as pear just for visual interest.
When I tried messing around with Suspensions before, I wasn’t a big fan. I still don’t think that this is a drink that will fly off the shelves, but there were two problems with the drink when I made it last time; it was too thick, and I didn’t drink it out of a straw. Drinking this out of a straw makes it so much better than drinking it with a glass, as it now feels like you are drinking a REALLY smooth slurpee (or apple sauce).
Suspended Animation
Mix the arrowroot, water and juice together in a sauce pan over low heat. Bring to a simmer, (do NOT boil), and whisk in the xantham gum. Add all other liquid ingredients. Whisk until the mixture is a syrup-like consistency and take off heat. Allow the mixture to cool and transfer to a squeeze bottle and then fridge. When cooled, add a large spoonful of chopped fruit to a champagne glass and squeeze in solution. The fruit should remain suspended. Cheers,
Jamie Boudreau Mixologist
Drink made and picture taken by mixologist Jamie Boudreau Rum Rum Ball
Rhum Rhum Ball
2 oz white rum
2 oz Sprite
splash of lime juice
5 rum and coke “ice cubes”
Rum and Coke “Ice Cubes”
I’m not going to give away the whole recipe, but let’s just say that they are made using Gosling’s rum, Coke bottle candies and alginates.
Build ingredients in a rocks glass and garnish with lime if desired.
This is just a fun idea I was playing around with when fooling around with alginates in the bar one day. I was seeing what flavours I could “freeze” and came up with this twist on the common hi-ball. Can’t decide between a rum n coke or a rum n sprite? Have both!
On a more interesting note, I’ve discovered how to make a Gin Martini Sorbet with olive caviar and should be posting pictures within a week when I have perfected the recipe.
Cheers,
Jamie Boudreau Mixologist
Drink made and picture taken by mixologist Jamie Boudreau Mary's FruitMary’s Fruit 
4 ½ oz gin 3 dashes Tobasco sauce 2 dashes Worcestershire 1 dash of salt ¼ teaspoon agar agar 8 cherry tomatoes
Place all ingredients but tomatoes in a sauce pan and whisk thoroughly. Heat mixture until boiling and allow to cool. Place warm gin in cored cherry tomatoes and allow to completely cool. The drink is ready when the gin is solid. Place cherries gin side down in shooter glasses and serve.
An astute reader will immediately recognize this as a twist on the Bloody Mary. Agar agar is an easy way to turn liquids into solids, and this is a great way to have your Bloody Mary on the go. Just pop a bunch into your pocket, and head off to that concert in the park that doesn’t allow alcohol!
Cheers,
Jamie Boudreau Mixologist Lumière Tasting Bar
Picture taken and drink made by Mixologist Jamie Boudreau Laffite's Cloud
Laffite’s Cloud is a drink I've recently created for French pirate leader Jean Laffite. Along with his brother, Pierre, Laffite practiced pirating and privateering out of Barataria Bay, south of New Orleans. With over 10 vessels he and his crew raided among others, British, American, and Spanish vessels. Due to his frequent trips to various worldwide coastal ports, many in New Orleans traded with his band of pirates.
Laffite was renown for working his way out of trouble, and when arrested by a certain governor, he failed to show up at the trial. When the governor set a bounty for him at $750, in return, Laffite offered double that price for the capture of said governor.
British officials offered Laffite monetary rewards among others, in 1814, in return for his help in their attack on New Orleans. Laffite notified New Orleans officials, who paid no head to his warnings. A few weeks later a small Naval fleet attacked, before which Laffite and his crew slipped out of town. Later that same year, General Andrew Jackson accepted Laffite’s aid in combat with the British. In return for his help, he and his crew were pardoned for their maritime crimes, but lost their pirate privileges in Barataria Bay.
Laffite’s Cloud
1 ¼ oz Barbancourt rum ½ oz Goslings rum ½ oz Bénédictine 2 dashes Angostura bitters Stir and strain all into cocktail glass Top with coconut foam Brûlée foam with 151 rum/Angostura mixture
Coconut Foam (Makes two cannisters)
1 can coconut milk
2 oz brandy
2 oz vanilla extract
4 oz coconut syrup
200 mL water
Bloom 2 sheets gelatine
Place in whip cream dispensers along with all above ingredients and heat with steamer until hot.
Seal and stick in ice for at least 1 hour.
Add canisters of N2O as needed.
Cheers,
Jamie Boudreau
Mixologist Drink made and picture taken by mixologist Jamie Boudreau Lumiere's Summer Cocktails
It's summer-time and the
Pimm’s Lemonade
Pimm’s, lemon, lime, mint, citrus seltzer
(circa 1840, James Pimm, London)
Martinez
(circa 1850, Jerry Thomas, California)
Americano
Campari, Cinzanno Rosso, seltzer
(circa 1861, Gaspare Campari, Milan)
Ramos Gin Fizz
gin, cream, lemon juice, orange-blossom water, egg white, seltzer
(circa 1888, Henry Ramos, New Orleans)
Pompier
Noilly Pratt, cassis, seltzer
(circa 1915, Paris)
Last Word
(circa 1920, New York)
Blushing maiden’s prayer
gin, rum, Cointreau, lemon juice, raspberry syrup
(circa 1927, Johnny Brooks, New York)
Jasmine
gin, Cointreau, lemon juice, Campari
(circa 1990, Paul Harrington, Emeryville, California) gin, lime juice, mint, ginger beer
(circa 1997, Audrey Saunders, New York)
Gatsby
Noilly Pratt, Cinzanno Rosso, Bénédictine, Galliano, orange bitters
(2005, original)
Apple-Cilantro Margarita
tequila, Manzana Verde, lemon juice, cilantro, orange bitters
(2006, original)
Scottish Buck
Scotch, Ginger of the Indies, watermelon juice, Peychaud’s, ginger-ale
(2006, original)
Studebaker
Bourbon, Lillet, lingonberry syrup, peach bitters
(2006, original)
Raspberry caipirhina
cachaça, orange, raspberry, Regan’s orange bitters, lemon
(2006, original)
Ambrose Punch
Gosling’s rum, Ginger of the Indies, falernum, lime
(2006, original)
Glenview Cloud
(2006, original)
Marquis Francisco de Caravantes
Pisco, Ginger of the Indies, orange and lemon juices, cinnamon
(2006, original)
Lafitte's Cloud
Barbancourt and Gosling’s rums, Bénédictine, coconut foam, Angostura flame
(2006, original)
Cheers,
Jamie Boudreau Mixologist
Drink made by mixologist Jamie Boudreau Monkey Shoulder and London
While I was away in London earlier, doing the bar-hop thing, I happened upon a great bar called Green and Red; a Mexican tequila bar. Sidling up to the bar I ordered a Fuego Manzana, described as “full-bodied Herradura Reposado shaken with fresh apple segments, lime and a touch of fresh chili. A combination of fruit and spice that will delight to the very last drop.” Complex without imparting the spice of the chili, just the flavor, I talked with London’s bartender of the year, Myles Davies. A great guy who imparted some London-based wisdom, he not only walked me to the next bar on my list (Lounge Lover) but also handed me a bottle of Monkey Shoulder after I had shown some interest in it.
Monkey Shoulder is a new whiskey out by the mad scientists at William Grants, this is a blended malt made up of whisky from Kininvie, Glenfiddich and Balvenie. (Kininvie has been in production for over a decade but without a bottling of any kind coming onto the market.) So Monkey Shoulder is kind of a new beast as there is no grain whiskey in it, it cannot be considered a Blended Scotch. As there is more than one malt, it cannot be called a Single Malt. So what is it? Why it’s a Vatted Malt! Typically these whiskeys will be a little less complex and lighter in style, but the blender can create an unvarying malt year after year, with definable traits.
Why the name Monkey Shoulder? The traditional malting process requires soaked barley laid about a foot deep to germinate over 14 days. During this period the malting barley is turned over many times by distillery workers using wooden shovels. This controls the build-up of temperature in the grain, which would stop germination. This repetitive shovel work can cause muscle ache in the shoulder, or "monkey shoulder". Luckily they have a machine to turn the barley now, so the only Monkey Shoulder that can be found is the trio of monkeys on the shoulder of this beautiful bottle.
I find this to be a lovely, simple whiskey, perfect for drinking straight (don’t add water) or mixing in cocktails. There’s a nice banana toffee nose while the mouth experiences vanilla, peach/apricot? and, believe it or not, the distinct flavor of those cola bottle candies one use to have as a kid.
While I was in London, I went to a new restaurant/bar called Montgomery Place. Just down the street from Trailer Happiness, this busy little spot had a great drink list, and like most of the bars I visited, had a drink with Monkey Shoulder in it: the Monkey Fashioned. Described as such: Dedicated to Xav & the Monkey Crew, the Monkey Fashioned mixes the glorious Monkey Shoulder with Cherry Marnier, Benedictine and a dash of orange bitters, this cocktail, which may read as a bit sweet, was a perfect way to showcase Monkey Shoulder. My bartender, whose name I never got as he was slammed during my visit, executed the drink perfectly, with the bitters balancing the liqueurs and the whiskey shining through. I definitely would’ve gone back to this bar while in London, but for the fact that it was way out in Notting Hill.
So if you’re ever in the UK, be sure to pick up a bottle of this great whiskey. Good for sipping, great for mixing, and a damn pretty sight to look at as well.
Cheers,
Jamie Boudreau Mixologist
Pictures taken by mixologist Jamie Boudreau | |||
