Podcast appearances and mentions of jamie boudreau

It's the Bartender Journey Podcast Number 194!  Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio. This week on the show, we continue on with our Repeal Day adventures. On the last podcast we chatted with Kara Newman, author of Stir. Sip. From there we move on to the East Village to a Bar called Miss Lily’s and met up with Ben Jones, who just launched an interesting Brand called Rhum Shrub JM. From there we will move downtown even further to Dead Rabbit, where Jack Daniels sponsored an event with 3 bartenders from the UK who won a trip to NY and then onto Tennessee to see the Jack Daniel’s Distillery. Book of the Week. It’s a great one – the Canon Cocktail Book by Jamie Boudreau. Jamie owns the Canon Whiskey and Bitters Emporium in Seattle Washington and has put together a fabulous book. Its not just recipes, although there are plenty. There is a very valuable section in the book titled Starting Your Own Bar: Tips and Advice. This section is worth the cost of the book alone and talks about everything from “are you sure you want to do this?”, to finding partners, the bar name, concept locations, and so on.   I was hoping to get Jamie on the show, but so far we just haven’t been able to work it out. He is a very busy man. He’s also involved in the Small Screen Network – if you haven’t heard of that, check out Jamie’s channel, called Raising the Bar. Morganthalar and Robert Hess have channels as well. So honestly get this book – you will not regret it! The recipes are great as well. Cocktail of the Week: Jungle Bird, (Tiki, and festive!) 1 ½ oz Rum 1 1/12 oz Pineapple juice ¾ oz Campari ½ oz Fresh Lime Juice ½ oz Simple Syrup Shake Strain – crushed ice or oldfashioned glass with one large ice cube Garnish Pineapple leaf or wedge At The Shepherd & the Knucklehead of Hoboken our friend Craig Schiedlo is doing an event on Jan 24, 2017. “Its an Industry Party and Educational Event. There will be 3 hour long classes, followed by a party after. One of those classes BTW will be tought by yours truly and Hazel Elvarato! Starting at 12 will be Brockmans Gin, followed by a presentation by Melleti about how liquors and amaros are made and used, ending with what you and hazel will be teaching which is personal branding. My goal is to get all the bartenders to attend all classes. The party will go as follows: there will be a list of spirits. Each Bartender gets to choose one spirit and be the only bartender to do so. By choosing their spirit they are choosing to bartend for 30 minutes to showcase what they are capable of doing by crafting their favorite cocktail with that spirit. Bartender must bring lemon or lime juice and all sugar syrups. I will supply all listed liquor. Party will start at 4:30pm until 8:30pm”.  

Jake and Lance dive into the Negroni, the Italian Stallion of the cocktail world. The also spend some time discussing Beyoncé, Prince, David Bowie and other topics. As they do.Negroni on WikipediaCampariThe Negroni Cocktail on Difford's GuideRussian prison tattoo clothing by MIR ApparelThe Negroni: Drinking to La Dolce Vita, with Recipes & Lore by Gaz ReganThe Ultimate Negroni Recipe by David WondrichNegroni Sbagliato on ImbibeNegroni variations from Bon AppetitAmere Sauvage from BittermensJake's Citrine recipe in Gaz Regan's 101 Best New CocktailsDel Professore vermouthContratto BitterLEMONADE by BeyoncéBitter French at Washington PostThe Perennial in San FranciscoZero waste bars on BloombergHow to Make an Even Better Negroni on DeadspinTuthilltown barrelsHow to Barrel Age a Cocktail with Jamie BoudreauRiNo Yacht Club in DenverStiggins' Fancy Plantation Pineapple rumVenus SpiritsKrogstad Festlig AquavitDel Maguey mezcalNegroni Week from ImbibeThe aperitivo from Emiko DaviesNegroni Cocktail actually invented in Africa? on Drinking CupOrson Welles and the Negroni on A History of Drinking

Golden Moon Amer dit PiconJamie Boudreau on Amer PiconBrooklyn cocktail on WikipediaMoleskine address book (Jake's cocktail recipe book)Cocktailpunk BittersHaus AlpenzAlcohol Professor on the Haus Alpenz line upElisir Novasalus compared to Malort by ChicagoistUnderbergSuppenkuche in San FranciscoPTC taste test on AmazonSuper taster test kit on AmazonAmaro CioCiaro on Difford's GuideBittermens Amère NouvelleTorani Amer at BevMoDIY Amer PiconPicon Bière on PunchNirvana cocktailPicon recipes on Savoy StompHaus Alpenz portfolioServing absintheIcelandic licorice treatsVisit IcelandIcelanders park their babies outsideIcelanders believe in elvesOAK at Fourteenth in BoulderKronan Swedish PunschWhite Chapel in San Francisco

·      This week on the podcast, we talk about alternatives to Simple Syrup, how to win at competitions and revisit egg whites in Cocktails. Listen with the player below or subscribe iTunes or Stitcher Radio. Bartender Journey Podcast # 141·      What is Gum syrup or (or Gomme) Syrup? Jennifer Colliau, founder of Small Hand Foods, describes it this way: “Gum syrup is simple syrup with gum Arabic  added to provide texture. Gum arabic doesn't have much flavor on its own, although I use organic sugar in my gum syrup, which has a light molasses flavor and gives the syrup a light amber color. Gum syrup is best in drinks that don't have any other ingredients that add viscosity, like Old Fashioneds, Sazeracs and Juleps.”o   So what is the gum Arabic that Jennifer mentioned? It is an all natural resin harvested from the Acacia tree.o   Jerry Thomas used Gum syrup in many of his recipes.o   Small Hand Foods makes many wonderful products, including:§  Gum syrup (See Whiskey Cocktail recipe below)§  Raspberry Gum Syrup§  Pineapple Gum Syrup§  Passion Fruit Syrup§  Grenadine§  Orgeat (See Bourbon Lift Cocktail recipe below)§  Tonic Syrup§  Yeanman Tonic Syrup ·      Whiskey Cocktail -Adapted from Jerry Thomas, How To mix Drinks, 1862 and borrowed from SmallHandFoods.como   2 oz bourbon
o   ¼ oz Small Hand Foods Gum Syrup
o   2 dashes Angostura bitterso   1 dash orange bitters
(I used Angostura)o   1 4-inch strip of lemon peel (no pith) (or orange peel)o   Rub lemon peel around rim of an old-fashioned glass. Place peel, Gum Syrup and bitters into the glass. Press peel with the back of a barspoon several times to release oils. Add bourbon and a couple large ice cubes and stir for 15 seconds.·      Comparing this version to the same cocktail made with Simple Syrup instead of the Gum Syrup, I found the Gum Syrup version more "viscous" and “substantial”.  It tasted more like a cocktail than the Simple Syrup version, which tasted a bit like “sweetened whiskey”.·      The More Cowbell CocktailFrom Liquor.como   1 oz Gino   3/4 oz Lemon juiceo   1/2 oz Aperolo   ½ oz Cardamaro Amaroo   .13 oz Gum syrupo   Lemon peelo   Shake with ice.  Serve up -Double strain into a chilled cocktail glass. ·      Bourbon Lift Cocktail From Liquor.comThe cocktail equivalent of a New York egg cream, this rich and fizzy bourbon drink is absolutely delicious.  o   1 1/2 oz  Bourbono   1/2 oz Heavy creamo   1/2 oz House Spirits Coffee Liqueur or other coffee liqueuro   1/2 oz Small Hand Foods Orgeato   Club Sodao   Glass: Fizz or Collinso   Dry shake all ingredients except Club Soda.  Add ice to shaker.  Shake again.  Strain into tall glass without ice.  Fill with Club Soda.  Foam should exceed rim of glass.·      More about using Egg Whites in Cocktails (part 1 here).o   Jeff Morgenthaler emailed to clarify why he beats his egg whites before adding to the shaker: §  “The reason for beating the egg white is so you can measure it correctly, and so that it’s already pre-beaten to minimize the dry shaking. §  We do it at the bar, and I always do this at home. You can use a fork to do it, it doesn’t need to be beaten to hell.”o   Another option for cocktail foam is to add it on top of the otherwise finished cocktail from an iSi charger.  Sometimes gelatin is added to make the foam even more stable.  The foam can even be flavored, as Jamie Boudreau does in this video.o   Kellie Thorn, beverage director for Hugh Acheson and bar manager at Atlanta's Empire State South adds a little olive oil to her Fall Sour Cocktail to help with emulsification.  You can see a video of Kellie making this cocktail on the Tales of the Cocktail web site.How to Win at Cocktail Competitions.·     At the Tampa USBG Repeal Day Conference recently, Nick Nistico gave a great Seminar on this subject.  In 2013 Nick won more cocktail competitions than any bartender in the world.  Here are some notes from his seminar:o   Preparation is how you win.o   Winning is a habit.  So is loosing.o   If you don’t get accepted, cancelations happen all the time – send an email to the organizers and be a very gracious looser – say how excited you were to be considered and if there are any cancelations, to please keep you in mind etco   Know the Brand!  Very important to know everything you can about the featured spirit, but also any modifiers you use – you don’t want to put a competitor’s brand in your drink!o   Ask Brand Ambassadors about the direction of the brand – for instance, you might use a modifier from the brand’s portfolio, but the Brand Ambassador might tell you “oh, we are phasing that out!”  If that’s the case, it could cost when it comes to the judging.o   Find out who the Judges are – google the shit out of them!  Example, Nick found out what university a judge went to, acquired a cocktail napkin from that university, and placed it down in front of that judge.o   Simplicity usually wins.o   Prepare, practice and bring everything you need – bring more than what you need.o   Go to the venue sometime before the competition for dinner or drinks.  Don’t show on the day of the competition as a stranger.o   Be dressed and groomed – think “is the brand going to want to put me on the cover of a magazine?”  Nick changes his shirt just before going on.o   Introduce yourself to the bar back maybe tip him!  Be nice!o   Ask yourself at the competition – do you really want to watch the contestants that go before you??  Maybe not - it could undermine your confidence, (or make you over confident!)o   How to loose – If you loose: §  Be Thankful§  Congratulate the winner §  Follow upo   A Bar Above has a PDF that you can download about winning Cocktail Competitions and also lists upcoming Competitions here.  Some of the main points on the document include:·      Follow the rules. Not most of the rules. All of them. ·      Find the judging criteria and build your entry accordingly. ·      Use the sponsor’s product, and avoid using products from competitors’ portfolios o   Another source for locating Competitions from Good Spirits News is here ·      Toast of the Week: "May neighbours respect you, Trouble neglect you, The angels protect you, And heaven accept you." 

The Legend Continues (Péché, Austin)1 oz dark rum1 oz coffee liqueur (Jenkins uses St. George Spirits’ NOLA Coffee Liqueur).75 oz fresh orange juice.5 oz orgeat1 whole egg (pasteurized if you like) Shake the rum, coffee liqueur, orange juice, orgeat and egg together until the ingredients are emulsified. Add ice and shake to chill. Strain into a coupe and garnish with espresso beans. Permanent Holiday (Isla, Austin)1 oz bourbon1 oz Averna amaro.5 oz Licor 431 oz grapefruit juice.5 oz passion fruit syrup.5 oz fresh lime juiceGrapefruit peel and mint sprig for garnish Combine all ingredients in a shaker. Add crushed ice and shake. Pour the contents into a tall glass or tiki mug. Garnish and serve with an umbrella. Zim Zala Bim (Jamie Boudreau)2 oz Reposado Tequila2 tsp Orange Bitters2 tsp St. Germain1 tsp Superfine sugar or simple syruplemon twist Stir the ingredients with ice until well chilled and fine strain in to a chilled cocktail glass. Express the oil from the lemon peel over the drink and discard the peel. Bluejay Tonic1.5 oz Blue Curacao4 oz Tonic Water Build in a collins glass with ice and stir to combine. Garnish with a lime wheel.

Jamie Boudreau’s bar, Canon, has a much longer full name: Canon: Whiskey and Bitters Emporium. When Jamie decided to develop a signature cocktail for the award winning bar, he wanted it to epitomize the bar’s full title. Thus, he came up with a recipe that features his favorite spirit, whiskey, topped with a Cointreau foam and a touch of aromatic bitters in the form of a stenciled Canon logo.

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.

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.

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.