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
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…
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.
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.
