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The Canon Cocktail Book: Recipes from the Award-Winning Bar Hardcover – November 1, 2016
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From the Publisher
Marmalade Sour from The Canon Cocktail Book
Why waste marmalade on your toast when you can have it in a cocktail? This recipe came about many moons ago while I was wandering around Vancouver’s great farmers’ market on Granville Island. Walking among all that amazing produce, I happened upon a stall featuring homemade preserves, and there came my epiphany that marmalade would be an obvious addition to a sour. After deciding on low-sugar marmalade, I messed around with various base spirits before I settled on cachaça, the Brazilian spirit made from sugarcane juice. The smoky fire of the cachaça was easily tamed by the tart sweetness of the marmalade, and a star was born! This modern classic now regularly makes its way onto our canon menu, usually around springtime.
In a cocktail shaker filled with ice, add the cachaça, marmalade, lemon juice, simple syrup, bitters, and egg white. Shake vigorously and finestrain into a coupe glass. Garnish with an edible flower, if desired.
- 2 ounces cachaça
- 2 tablespoons low-sugar orange, citrus, or grapefruit marmalade
- 3/4 ounce fresh lemon juice
- 1/4 ounce simple syrup (see below)
- 2 dashes orange bitters
- 1 large egg white
- Edible flower, for garnish (optional)
Simple Syrup (Rich Syrup)
Makes about 1 liter
Simple syrup is commonly used in the industry: It is 1 part sugar to 1 part water; e.g., 4 cups sugar to 1 quart (4 cups) water. We don’t use 1:1 syrup at canon: Ours is a 2:1 syrup sometimes called “rich syrup.” For simplicity sake, we refer to the rich syrup as simple syrup interchangeably. It’s used the same way as simple syrup in our recipes because we don’t want to add unnecessary water to our cocktails. Our 2:1 ratio also makes our syrups last longer than the typical 1:1 recipes out there because the sugar acts as a preservative (just like alcohol). Quite often, we add a dash of “simple” to a cocktail that feels a little thin, lending a slightly more unctuous quality to the finished product. Feel free to switch the sugars in this recipe as well, but replacing white sugar with, let’s say, demerara, will yield very different syrup and therefore a very different cocktail.
Add the water and sugar to a large saucepan and bring to a low simmer
over medium heat. Stir until all the sugar has dissolved. Remove from the heat and allow to cool. Add the Everclear for stability, if desired. Pour into an appropriate-size bottle, cap, and refrigerate until needed.
- 4 cups distilled water
- 8 cups granulated white sugar
- 1 ounce Everclear grain alcohol 151 proof (optional)
—David Wondrich, author of Imbibe! and Punch
“Ever since Jamie Boudreau first opened the doors to canon, the bar has been the brightest star in Seattle’s cocktail constellation. Now, The Canon Cocktail Book promises to blast you into this whiskey-laced firmament, offering everything from insights into the bar’s day-to-day to the intricacies of preparing canon’s best drinks. Grab a shaker, and buckle up—it’s gonna be a boozy ride.”
—Paul Clarke, executive editor of Imbibe magazine and author of The Cocktail Chronicles
“The Canon Cocktail Book memorializes the ceaseless curiosity and tenacious efforts of its bitters-loving, pyromaniac author Jamie Boudreau, whose recipe catalog deftly integrates modern cooking technique with innovative classical cocktail preparation. Much more than a drink primer, Boudreau’s book is the first bar owner’s manual of the century, written by one of the world’s most celebrated publicans, whose open, honest, hard-earned wisdom is invaluable for aspiring mixologists looking to go pro.”
—Jim Meehan, author of The PDT Cocktail Book
"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... This terrific resource is sure to send armchair bartenders scurrying to their shakers."
About the Author
Top customer reviews
I bought this book for the recipes but it is a must for anyone wishing to become a world-class bartender, and can save you a lot of grief if you are planning on opening a bar or restaurant!
The only thing that could have been improved was being able to find a cocktail without going to the index, but I did not deduct for that because Boudreau has created a journey! I own only one other guide I treasure as much as this: Trader Vic's Bartender's Guide, and have the first edition as well as a revised one. Vic Bergeron took cocktail inventing and mixing as sacred...Jamie does the same!
With the largest amount of spirits in such an eclectic intimate night spot; you can't go wrong. Their drinks are art.