The Canon Cocktail Book
Recipes from the Award-Winning Bar
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- 11,99 €
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- 11,99 €
Publisher Description
“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
PUBLISHERS WEEKLY
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.
