
Behind the Backbar at Seattle’s Canon
In "Anatomy of a Backbar" we get to know the world's most notable spirits programs in five bottles. This round, Canon's selection of rare and vintage spirits.
- story: Allecia Vermillion
- photos: Amber Fouts
In "Anatomy of a Backbar" we get to know the world's most notable spirits programs in five bottles. This round, Canon's selection of rare and vintage spirits.
Jim Meehan updates the rye-based Cooper Cocktail created by Seattle's renowned Jamie Boudreau in an East Coast ode to the West Coast original.
Meet the Crusta, a fussy mid-19th-century drink that few people have heard of, let alone drunk—and one that is seeing something of a revival today. Lizzie Munro explains the obscure…
At Canon in Seattle, Jamie Boudreau contrasts cacao's richness with acidity from fresh lemon and spice from bourbon, plus a dash of grenadine.
A playful, chocolatey twist on bubble tea, this malty cocktail tempers genever and crème de cacao with housemade earl grey tea-infused hemp milk, plus a spoonful of boba and a…
In his take on the Absinthe Frappé, Jamie Boudreau adds a splash of Dimmi to the classic combination of absinthe, mint, sugar and ice.
These drinks prove that bitter really is better.
Seattle bartender Jamie Boudreau's bitter Italian riff on the classic buck cocktail.
Jamie Boudreau's Latin Trifecta honors Spain, Italy and Mexico with the strong and savory trio of sherry, tequila and Cynar.
American expatriate Leo Engel was working at the Criterion Hotel in London when he supposedly created the Alabazam, an obscure recipe that appears in his 1878 book American and Other…