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
Partner Content
DuBoudreau Cocktail
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.
- story: Chloe Frechette
- photo: Lizzie Munro
What the Hell Is a Crusta?
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…
- story: Lizzie Munro
- photo: Daniel Krieger
Commodore
At Canon in Seattle, Jamie Boudreau contrasts cacao's richness with acidity from fresh lemon and spice from bourbon, plus a dash of grenadine.
- story: Matt Stieb
Chocolate Salty Bols
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…
- story: Joanna Harkins
Jamie Boudreau’s Absinthe Frappé
In his take on the Absinthe Frappé, Jamie Boudreau adds a splash of Dimmi to the classic combination of absinthe, mint, sugar and ice.
- story: Chloe Frechette
Bitter Is the New Black
These drinks prove that bitter really is better.
- story: Punch Staff
- photos: Daniel Krieger
Italian Buck
Seattle bartender Jamie Boudreau's bitter Italian riff on the classic buck cocktail.
- story: Leslie Pariseau
- photo: Daniel Krieger
Latin Trifecta
Jamie Boudreau's Latin Trifecta honors Spain, Italy and Mexico with the strong and savory trio of sherry, tequila and Cynar.
- story: Leslie Pariseau
- photo: Daniel Krieger
Alabazam
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…
- story: Leslie Pariseau
