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.
Latin Trifecta
Jamie Boudreau's Latin Trifecta honors Spain, Italy and Mexico with the strong and savory trio of sherry, tequila and Cynar.
