Raising the Bar with Jamie Boudreau

Martin Miller’s Gin - ‘Trade Up’ Winner - Junior Ryan’s Strega Sour

Small Screen Network — Thu, 15 Dec 2011 17:03:43 +0000

The winner of the Martin Miller's Gin 'Trade Up' competition is the Strega Sour from Junior Ryan of Clyde Common in Portland, OR. Junior found the Strega Sour in the Playboy Host and Bar Book and traded it up using Martin Miller's Gin and the addition of egg white and house-made honey and earl grey syrup. To see Junior making his traded up Strega Sour, check out this link: Junior Ryan Strega Sour.

Kentucky Medicine

Small Screen Network — Tue, 29 Nov 2011 16:22:53 +0000

Jamie brings back the "golden ratio" and discusses proper technique when opening a corked bottle of wine or vermouth. The resulting cocktail, Kentucky Medicine, will surely cure what ails you this Winter season.

Pumpkin King

Small Screen Network — Tue, 22 Nov 2011 16:55:57 +0000

The Pumpkin King was inspired by the great seasonal pumpkin ales that pop up this time of year. Jamie uses Pumking Imperial Pumpkin Ale from Southern Tier Brewing Co. to create a beer liqueur which he uses as the foundation for the cocktail. With its soft yet rich flavor, Pigs Nose Scotch Whisky is the perfect compliment to the deep spice of the hand made beer liqueur.

WTF Cocktail

Small Screen Network — Tue, 15 Nov 2011 17:04:04 +0000

There are ingredients sitting in your back bar that you just don't like. Maybe it is just because you haven't taken the time to get to know them. The WTF cocktail is a cocktail made with some of those ingredients Jamie took the time to experiment with.

Barrel Aged Whitehook Cocktail

Small Screen Network — Tue, 08 Nov 2011 16:51:37 +0000

Created by the former Milk & Honey bartender Enzo Errico, the Redhook Cocktail has become a modern day classic. Using Headlong White Dog Whiskey from Woodinville Whiskey Co., Jamie concocts a variation on the Redhook he calls the Whitehook. Barrel aged for almost three months, Jamie prefers to drink and serve the resulting liqueur straight without dilution.

How to Make the Aromatic Collins

Small Screen Network — Tue, 01 Nov 2011 16:49:05 +0000

Bitters have been an ingredient in cocktails since the birth of the art form. Some would say that a cocktail is not truly a cocktail without bitters. Even so, it is rare to find a cocktail that utilizes more than a dash or two. Not so with the Aromatic Collins. A lover of bitters, Jamie Boudreau uses an entire ounce of Angostura Bitters in this creation.

How to Make a Green Blazer

Small Screen Network — Wed, 26 Oct 2011 17:09:14 +0000

You have seen Jamie concoct Blue Blazer style drinks before. Here is a new twist that is perfect for the cold weather ahead, the Green Blazer.

Three Mixologists, Three Cocktails, Three Ways - Margarita

Small Screen Network — Tue, 07 Jun 2011 20:01:11 +0000

Jamie joined Liquid Kitchen host, Kathy Casey and Portfolio Ambassador for William Grant and Sons, Charlotte Voisey for a unique and entertaining seminar during the recent Manhattan Cocktail Classic. This seminar, sponsored by Hudson Whiskey, Hendrick's Gin and Milagro Tequila, led attendees through the thought process that these three mixologists go through when creating a cocktail. In this episode, they tackle how to make a Margarita three different ways. You can watch Kathy make her variation, the Black and Blue Cadillac Margarita with Grand Marnier Foam, here.

Three Mixologist, Three Cocktails, Three Ways - French 75

Small Screen Network — Tue, 31 May 2011 20:15:09 +0000

Jamie joined Liquid Kitchen host, Kathy Casey and Portfolio Ambassador for William Grant and Sons, Charlotte Voisey for a unique and entertaining seminar during the recent Manhattan Cocktail Classic. This seminar, sponsored by Hudson Whiskey, Hendrick's Gin and Milagro Tequila, led attendees through the thought process that these three mixologists go through when creating a cocktail. In this episode, they tackle the French 75 Cocktail. You can watch Kathy make her variation, the Citrus 75, here.

Three Mixologist, Three Cocktails, Three Ways - Old Fashioned

Small Screen Network — Tue, 24 May 2011 15:22:23 +0000

Jamie joined Liquid Kitchen host, Kathy Casey and Portfolio Ambassador for William Grant and Sons, Charlotte Voisey for a unique and entertaining seminar during the recent Manhattan Cocktail Classic. This seminar, sponsored by Hudson Whiskey, Hendrick's Gin and Milagro Tequila, led attendees through the thought process that these three mixologists go through when creating a cocktail. In this episode, they tackle the Old Fashioned Cocktail. You can watch Jamie make his variation, the Machine Head, here.

Deconstructed Margarita with Cointreau Ravioli

Small Screen Network — Tue, 03 May 2011 13:20:41 +0000

The Margarita is traditionally made with little variation. Those who like it simple, keep to three ingredients: simple syrup, lime juice and tequila. Delicious! Jamie Boudreau steps it up a notch with help from a kit assembled by Cointreau (watch Jamie make Cointreau pearls here) whose purpose is to streamline the production of flavored pearls and, in this case, what Jamie calls "ravioli". This deconstructed Margarita pairs the typical trifecta of ingredients above with a spoonful of encapsulated Cointreau for a flavorful and unique imbibing experience.

Cointreau Pearls

Small Screen Network — Tue, 26 Apr 2011 13:57:37 +0000

In an earlier episode of The Cocktail Spirit with Robert Hess, guest Jamie Boudreau demonstrated how to make flavorful spheres of caviar or pearls out of gelatin. Since then, Cointreau has put together an amazing kit using state of the art tools, ingredients and technique. They were kind enough to send a kit to Jamie so he could work his magic. As Jamie demonstrates, the addition of gold flakes to the pearls created with the Cointreau system add elegance to a simple glass of champagne.

Lessons in Vodka - Celery Sipper Cocktail

Small Screen Network — Tue, 12 Apr 2011 13:15:39 +0000

Spring has sprung and it is time to discover light and refreshing cocktails to be sipped in the sunshine. Most often used as a garnish, celery is often overlooked as an ingredient. Its vegetal aroma and flavor is off-putting to some but combined with a touch of acid and a bit of sweetness, then spread evenly with vodka, it creates a backbone of flavor that is at once robust and refreshing.

Lessons in Vodka - The Embalmer Cocktail

Small Screen Network — Tue, 05 Apr 2011 13:29:22 +0000

Thyme has many uses, the most obvious being culinary. Because of its antiseptic qualities, in ancient times, it was used as an embalming agent. No doubt the aromatics aided in suppressing odors related to the decomposition of the body. Here, Jamie uses thyme strictly as an aromatic. Although, it may help preserve your liver!

Gunpowder and Smoke Cocktail

Small Screen Network — Tue, 15 Mar 2011 15:13:58 +0000

Just as in the Cubed Old Fashioned and the old fashioned simple syrup therein, making your own ingredients takes your cocktails to the next level of flavor. In the Gunpowder and Smoke, a liqueur created using gunpowder tea infused cognac mixed with sugar provides a backbone to which all the other ingredients attach and compliment. For the smoke: a bit of flamed Scotch to top it off!

Petruchio Cocktail

Small Screen Network — Tue, 08 Mar 2011 17:04:43 +0000

The Petruchio Cocktail shows how egg white and rich simple syrup can be used in a cocktail to create mouth fell and texture.

Monstre Verte

Small Screen Network — Tue, 01 Mar 2011 18:46:03 +0000

Basil is not just for cooking in Italian food. It is wonderful when used just like mint in a mojito or mint julep and adds a depth of green, earthy aroma and flavor to a drink like the Monstre Verte.

Denny Triangle Cocktail

Small Screen Network — Tue, 22 Feb 2011 14:29:47 +0000

The Denny Triangle is a pre-gentrified area in Seattle near the Space Needle. It is dirty and funky but in it you can find fantasticly delicious hidden pleasures. Thus, this little enclave was the inspiration for the Denny Triangle Cocktail; it is a bit funky but absolutely delicious!

Negroni Carbonated

Small Screen Network — Tue, 15 Feb 2011 15:30:33 +0000

Everything is better with bubbles. Classic cocktails like the Negroni can be lifted into the stratosphere with a bit of carbonation. Devices like the Perlini System and the new iSi Twist 'n Sparkle (seen here in use by Marcel Vigneron on Hanging with Harris) make carbonated cocktails and other beverages simple. Whether you are a pro behind the bar or just want to impress your friends at home, adding bubbles is a fun and unique way to add texture and flavor to old favorites.

Rubicon Cocktail

Small Screen Network — Tue, 08 Feb 2011 14:47:57 +0000

Herbs can provide an amazing back drop to a cocktail. The Rubicon makes great use of rosemary and the herbal liqueur chartreuse. Both are a perfect compliment to gin and create a very refreshing libation. Oh, and don't forget your lighter; this one needs a bit of a flambé!

Cubed Old Fashioned

Small Screen Network — Tue, 01 Feb 2011 14:32:57 +0000

The Old Fashioned Cocktail is simple yet multidimensional. Its few ingredients combine to create what some consider the perfect cocktail. You can make old fashioned cocktails with any spirit; rum and tequila both make a wonderful old fashioned. But why not try multiple spirits and multiple bitters for that matter? The Cubed Old Fashioned could just take you to the fourth dimension!

Black Donald Cocktail

Small Screen Network — Tue, 25 Jan 2011 15:01:16 +0000

The Tom Collins is probably the most recognizable highball style cocktail. Another classic highball is the El Diablo. The Black Donald is essentially an El Diablo using Scotch in place of Tequila and Drambuie in place of Creme de Cassis. Grab your nearest bottle of single malt and give it a go!

Zim Zala Bim

Small Screen Network — Wed, 19 Jan 2011 20:18:16 +0000

Bitters heavy cocktails are catching on across the country. Some include full ounces of bitters like Angostura making for intensely aromatic experiences. THe ZIm Zala Bim is no exception with one quarter ounce of Regan's Orange Bitters!

How to Layer a Cocktail - Bitter Bike

Small Screen Network — Tue, 11 Jan 2011 18:16:39 +0000

In this second episode on how to layer a cocktail, Jamie demonstrates the Bitter Bike. With a heavy amount of Angostura Bitters, this drink is an unusually delicious way to end the evening.

How to Layer a Cocktail - Sheffield Reborn

Small Screen Network — Tue, 04 Jan 2011 15:18:42 +0000

Layering a cocktail is really very simple. Once you have ascertained the specific gravity of each spirit, just begin with the heaviest spirit on the bottom and layer the rest of the ingredients in order from heaviest to lightest on top of each other. A good tip to remember is to pour each ingredient slowly over you bar spoon as it rests against the glass. That way they do not break through the previous layer. It also helps to chill or freeze each liqueur before use.

Breakfast Collins

Small Screen Network — Tue, 28 Dec 2010 13:23:19 +0000

Start your day right with the delightfully refreshing Breakfast Collins. Be sure to leave all the nasty bits behind by using a proper double straining technique.

How to Make Cocktail Foam

Small Screen Network — Tue, 21 Dec 2010 16:23:46 +0000

Creating a foam for use in a cocktail is a simple and creative way to add depth and flavor to your next creation. The process in determining the ingredients that will go in to your foam is similar to the process of coming up with a great cocktail and there are a few principles to keep in mind that will help keep the foam aloft.

How to Smoke a Cocktail

Small Screen Network — Tue, 14 Dec 2010 13:06:23 +0000

Learning how to smoke a cocktail is easy and inexpensive. Jamie shows you how while making a delicious libation.

Fat Washing

Small Screen Network — Mon, 06 Dec 2010 17:43:39 +0000

Fat washing is the process of infusing the flavor of a certain fat with a spirit. By melting the fat, mixing it with the chosen spirit, freezing the mixture, skimming the fat and filtering out the rest of the particulates, you are left with a clear wonderfully delicious spirit with all the flavor, and none of the greasiness of the fat, left within. In this episode, Jamie creates a bacon fat washed bourbon and uses it in the Chocolate Cochon cocktail.

Hot Toddy - Blue Blazer Style

Small Screen Network — Tue, 30 Nov 2010 14:01:12 +0000

The Blue Blazer was invented by Jerry Thomas while he worked at the El Dorado in San Francisco. It might not be the earliest known heated alcoholic beverage but it's preparation is very unique. This version is essentially a Hot Toddy done Blue Blazer style. After a few practice rounds, (BE CAREFUL!) this is a great drink to bring behind the bar or to impress your friends at home. Don't forget to make your Old Fashioned Simple Syrup first.

“Old Fashioned” Simple Syrup

Small Screen Network — Tue, 30 Nov 2010 13:41:29 +0000

Simple syrup doesn't always need to be simple; not that this recipe for Old Fashioned Simple Syrup is difficult to make. Adding robust flavors to your simple syrup creates new opportunities for inspiring cocktails like this Hot Toddy done Blue Blazer style.

How to Saber a Champagne Bottle

Small Screen Network — Thu, 11 Nov 2010 14:08:37 +0000

Opening a bottle of champagne always puts people in a festive mood. Sabering a bottle of champagne takes your party to the next level. Remember, BE CAREFUL!. Jamie is a trained professional. DO NOT POINT THE BOTTLE AT ANYONE! You are creating a projectile that could seriously harm someone. We just want to you to have fun.

How To Make Rich Simple Syrup

Small Screen Network — Thu, 11 Nov 2010 12:43:12 +0000

Making simple syrup is, well, simple. Jamie likes to use rich simple syrup behind the bar. It provides a cocktail with sweetness, mouth feel and texture without diluting the cocktail.

Tasting Rant

Small Screen Network — Wed, 10 Nov 2010 22:35:44 +0000

Bartenders, this one is for you. Stop tasting with straws! Grab you own pimp cup taster and leave the straws alone.

Vermouth in Cocktails - The Golden Ratio

Small Screen Network — Wed, 10 Nov 2010 20:15:05 +0000

Vermouth is an often miss treated ingredient behind the bar. Like wine, vermouth should be refrigerated after opening and used within two weeks. Some of the best cocktail are made with vermouth; the Manhattan and the Martini to name two. With The Golden Ratio, using vermouth in your next cocktail creation can be simple and fun.

How to rim a Cocktail Glass

Small Screen Network — Tue, 17 Nov 2009 18:12:06 +0000

Adorning a cocktail glass with sugar or other dusts as decoration and adds to the flavor of your drink. Jamie gives you a few tips to remember the next time you rim your glass.

Dusts

Small Screen Network — Tue, 17 Nov 2009 17:37:05 +0000

Making unique and flavorful dusts used for rimming cocktail glasses could not be easier. Jamie Boudreau shows you how using Chartreuse.

Martini Service

Small Screen Network — Wed, 17 Jun 2009 10:39:44 +0000

The classic martini is elegant and refined yet simple in its basic elements. A certainty when serving this classic cocktail is that it must be cold. But, how does one keep the drink at temperature once it has entered the hands of a guest? Jamie shows you how with flare and distinction.

Absinthe Service

Small Screen Network — Wed, 10 Jun 2009 11:45:33 +0000

Absinthe has been held in high esteem by those who truly understand it's origins and composition. Recently, with laws changing to allow its sale in the United States, its popularity has surged. Whether behind the bar or at home you should know how to serve it properly. In this segment, Jamie demonstrates an elegant way to serve Absinthe.

How to Strain a Cocktail

Small Screen Network — Wed, 03 Jun 2009 11:36:15 +0000

Unless you are building a drink in the glass or serving a spirit neat, it is likely that one last step in creating the perfect cocktail is straining. In this segment, Jamie demonstrates two different techniques for keeping your drinks crystal clear and free of little nasties.