The Canon Cocktail Book: Recipes from the Award-Winning Bar
$11.99
“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
From the Publisher
Marmalade Sour from The Canon Cocktail Book
Why waste marmalade on your toast when you can have it in a cocktail? This recipe came about many moons ago while I was wandering around Vancouver’s great farmers’ market on Granville Island. Walking among all that amazing produce, I happened upon a stall featuring homemade preserves, and there came my epiphany that marmalade would be an obvious addition to a sour. After deciding on low-sugar marmalade, I messed around with various base spirits before I settled on cachaça, the Brazilian spirit made from sugarcane juice. The smoky fire of the cachaça was easily tamed by the tart sweetness of the marmalade, and a star was born! This modern classic now regularly makes its way onto our canon menu, usually around springtime.
Directions
In a cocktail shaker filled with ice, add the cachaça, marmalade, lemon juice, simple syrup, bitters, and egg white. Shake vigorously and finestrain into a coupe glass. Garnish with an edible flower, if desired.
Ingredients 2 ounces cachaça 2 tablespoons low-sugar orange, citrus, or grapefruit marmalade 3/4 ounce fresh lemon juice 1/4 ounce simple syrup (see below) 2 dashes orange bitters 1 large egg white Edible flower, for garnish (optional)
Simple Syrup (Rich Syrup)
Makes about 1 liter
Simple syrup is commonly used in the industry: It is 1 part sugar to 1 part water; e.g., 4 cups sugar to 1 quart (4 cups) water. We don’t use 1:1 syrup at canon: Ours is a 2:1 syrup sometimes called “rich syrup.” For simplicity sake, we refer to the rich syrup as simple syrup interchangeably. It’s used the same way as simple syrup in our recipes because we don’t want to add unnecessary water to our cocktails. Our 2:1 ratio also makes our syrups last longer than the typical 1:1 recipes out there because the sugar acts as a preservative (just like alcohol). Quite often, we add a dash of “simple” to a cocktail that feels a little thin, lending a slightly more unctuous quality to the finished product. Feel free to switch the sugars in this recipe as well, but replacing white sugar with, let’s say, demerara, will yield very different syrup and therefore a very different cocktail.
Directions
Add the water and sugar to a large saucepan and bring to a low simmer
over medium heat. Stir until all the sugar has dissolved. Remove from the heat and allow to cool. Add the Everclear for stability, if desired. Pour into an appropriate-size bottle, cap, and refrigerate until needed.
Ingredients 4 cups distilled water 8 cups granulated white sugar 1 ounce Everclear grain alcohol 151 proof (optional)
ASIN : B01I4FPKQQ
Publisher : Houghton Mifflin Harcourt; Illustrated edition (November 1, 2016)
Publication date : November 1, 2016
Language : English
File size : 39916 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Not Enabled
Word Wise : Enabled
Sticky notes : On Kindle Scribe
Print length : 357 pages
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Price: $11.99
(as of Mar 06, 2024 15:52:25 UTC – Details)
“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
From the Publisher
Marmalade Sour from The Canon Cocktail Book
Why waste marmalade on your toast when you can have it in a cocktail? This recipe came about many moons ago while I was wandering around Vancouver’s great farmers’ market on Granville Island. Walking among all that amazing produce, I happened upon a stall featuring homemade preserves, and there came my epiphany that marmalade would be an obvious addition to a sour. After deciding on low-sugar marmalade, I messed around with various base spirits before I settled on cachaça, the Brazilian spirit made from sugarcane juice. The smoky fire of the cachaça was easily tamed by the tart sweetness of the marmalade, and a star was born! This modern classic now regularly makes its way onto our canon menu, usually around springtime.
Directions
In a cocktail shaker filled with ice, add the cachaça, marmalade, lemon juice, simple syrup, bitters, and egg white. Shake vigorously and finestrain into a coupe glass. Garnish with an edible flower, if desired.
Ingredients 2 ounces cachaça 2 tablespoons low-sugar orange, citrus, or grapefruit marmalade 3/4 ounce fresh lemon juice 1/4 ounce simple syrup (see below) 2 dashes orange bitters 1 large egg white Edible flower, for garnish (optional)
Simple Syrup (Rich Syrup)
Makes about 1 liter
Simple syrup is commonly used in the industry: It is 1 part sugar to 1 part water; e.g., 4 cups sugar to 1 quart (4 cups) water. We don’t use 1:1 syrup at canon: Ours is a 2:1 syrup sometimes called “rich syrup.” For simplicity sake, we refer to the rich syrup as simple syrup interchangeably. It’s used the same way as simple syrup in our recipes because we don’t want to add unnecessary water to our cocktails. Our 2:1 ratio also makes our syrups last longer than the typical 1:1 recipes out there because the sugar acts as a preservative (just like alcohol). Quite often, we add a dash of “simple” to a cocktail that feels a little thin, lending a slightly more unctuous quality to the finished product. Feel free to switch the sugars in this recipe as well, but replacing white sugar with, let’s say, demerara, will yield very different syrup and therefore a very different cocktail.
Directions
Add the water and sugar to a large saucepan and bring to a low simmer
over medium heat. Stir until all the sugar has dissolved. Remove from the heat and allow to cool. Add the Everclear for stability, if desired. Pour into an appropriate-size bottle, cap, and refrigerate until needed.
Ingredients 4 cups distilled water 8 cups granulated white sugar 1 ounce Everclear grain alcohol 151 proof (optional)
ASIN : B01I4FPKQQ
Publisher : Houghton Mifflin Harcourt; Illustrated edition (November 1, 2016)
Publication date : November 1, 2016
Language : English
File size : 39916 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Not Enabled
Word Wise : Enabled
Sticky notes : On Kindle Scribe
Print length : 357 pages
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