The Canon Cocktail Book: Recipes from the Award-Winning Bar

by Jamie Boudreau, James O. Fraioli

The first book from one of the world's most acclaimed bars

Home to the Western Hemisphere's largest spirit collection, Seattle bar Whiskey and Bitters Emporium has achieved unprecedented, worldwide acclaim. Named Best Bar in America by Esquire , Canon received Tales of the Cocktail Spirited Awards for World's Best Drinks Selection (2013) and World's Best Spirits Selection (2015), and Drinks International included it on their prestigious World's 50 Best Bars list .  In his debut, legendary bartender and Canon founder Jamie Boudreau offers 100 cocktail recipes ranging from riffs on the classics, like the   Cobbler’s Dream and Corpse Reviver, to their lineup of original house drinks, such as the Truffled Old Fashioned and the Banksy Sour. In addition to tips, recipes, and formulas for top-notch cocktails, syrups, and infusions, Boudreau breaks down the fundamentals and challenges of opening and running a bar—from business plans to menu creation.  The Canon Cocktail Book  is poised to be an essential drinks manual for both the at-home cocktail enthusiast and bar industry professional. 

Genres: Cookbooks, Nonfiction, Food and Drink, Reference, Food, Cocktails

352 pages, Hardcover

First published November 1, 2016

Reviews

[H James]

Mr Boudreau’s book brims with creativity and an enthusiasm for the technical, and his co‑author Mr Fraioli has crafted prose a level above what is found in most cocktail books. Mr Boudreau is undeniably an innovator, and the stands he takes against conventional wisdom are far more interesting than the familiar debates on how much vermouth goes into a martini. It’s hard not to have fun reading this book and harder not to want to pay a visit to Mr Boudreau’s bar.

The book has a couple of drawbacks that keep it from being a reliable reference. The first and most significant is the organization. The recipes are sorted into ten chapters, four of which are easy‑to‑intuit classifications (“The Old Fashioned”) and six of which are only meaningful within the history and culture of Canon (“Over The Top”). Finding a specific cocktail is impracticable.

Second, while there are relatively few unmistakable editing errors (a couple drinks have their ice added a step too soon and then again at the correct moment), there are many instances where an instruction or quantity is sufficiently unconventional that it seems improbable that Mr Boudreau would have passed an opportunity to expound were it a deliberate innovation rather than accident. What is the point of putting exactly four un‑muddled citrus slices in a carafe of Sangria Blanc (compared to unspecified amounts of other fruits)? Does the sherry cobbler really only get 1 oz of sherry? Why does the Cherry Fizz need to be made four at a time? Each leaves me puzzled.

On a final note, I salute book designer Rachel Newborn. Use of the “dirty typewriter” font from the Canon logo is understandable concession for the sake of brand coherence, and Ms Newborn has done a fine job of burying that eyesore in a lively mixture of much better typefaces. Her cover art (aside from the vulgar Canon logo) is truly beautiful.

[Kasie]

Some of my favorite cocktails are in this book, and I really loved everything about it. The photos are beautiful, the layout of the recipes is wonderful, the recipes themselves (although at times, unapproachable) are phenomenal. If you’re a cocktail connoisseur this book definitely belongs on your shelf. If you’re not, but you want to be, this book belongs on your shelf. If you have any interest in spirits and want your friends to be impressed - this book belongs on your shelf.

[Teo Ekstrom]

I'm so behind on my reading goal I'm gonna count this one 😭

[Nicole]

Seattleites, prepare to GEEK OUT! Arguably one of the best cocktail bars in the city bared their soul with a collection of recipes and so much more! If anyone has ever fantasized about owning a world class bar, Boudreau offers insight into what goes into starting and operating a bar, from hiring to menu planning. A word of caution: the recipes aren't for the casual home bartenders. As to be expected from Canon, the recipes are involved, often time consuming, and contain many ingredients that will be difficult to procure and/or prepare. But if you're the sort of person that scoffs at a challenge and enjoys the payoffs to hard work, you have struck liquid gold with this book!

[Chris Stave]

This is one of those cocktail books that is filled with non-standard-cocktails-that-you-can-make-a-small-percentage-of. Beautiful photography, complete and well described recipes, and all under the auspices of one of the smartest people in cocktails, Jamie Boudreau.

If you want a general book of recipes, get Difford's Guide. If you want cocktail recipes and information with a more specific voice, get this book. [looks at shelves] ... OK, maybe get both, but know that they're for different things.

Note: I haven't given this a word-for-word read of all of the recipes.

[Josh Fogelson]

My favorite contemporary cocktail book from a "star mixologist". While some of the recipes are overly complicated, most can still be created at home. Most of the recipes don't specify the brand of base alcohol, which I find more user friendly for the home bartender. Some of the recipes are inventive or bring up old recipes from the depth of history, such as the absinthe frappe, and update them to modern tastes.

[Rachel]

Interesting drink recipes but this is the type of book that's more about impressing the reader with things they can't really expect to make at home....Unless you have lots of fancy machinery like centrifuges handy-- I keep mine right next to the toaster oven like most folks. Fun read, but not going to be a home bartender go to.

[Kari Morandi]

Interesting

Makes me want to go check out the bar. But there's no way I'd ever make any of the drinks.

[Anne Frisbie]

I have many cocktail books and this is one of my favorite already. I have about two dozen recipes that I still want to make from this book but I have already made some great ones.

First, Oaxaccan Scaffa (mezcal, dry vermouth and Creme de mure) cocktail is a smoky, real cocktail delight. Fabulous cocktail! Sip over time and enjoy it even more. We first enjoyed this cocktail made fresh, and have since taken to barrel aging it for 1-2 months in a small 3-liter oak barrel. The drink is better barrel aged but fabulous always.

So glad that Corpse Reviver #2 recipe (originally from Harry Craddock) was included, because I now realize that I love that cocktail. Perfect always but especially for summer. I am also glad that they included the Jungle Bird (but with a different recommended rum). The Jungle Bird is one of my favorite drinks which typically has Blackstrap Rum. I love Blackstrap but many people do not like Blackstrap - so I never make and serve Jungle Bird cocktails at my parties. Maybe the Canon variation will enable me to find other Jungle Bird fans?

Tried the Jasmine with gin, lemon juice, triple sec & Campari was bright, refreshingly bitter and sour, and is another good summer drink. Also, I love that they have thematic cocktails for holidays like Halloween which I will try this fall.

Beautiful book, great photos, so many terrific cocktail recipes. Plus, friendly writing.

Update: I have now barrel aged the Oaxaccan Scaffa, and it is even more fabulous - assuming you like mezcal. Great recipe.

Second update: I have now made quite a few cocktails from this book, and have literally more than 18 additional ones that I am eager to make - which is pretty amazing, especially since I have read 20 cocktail books.

Here are notes for other ones that I have tried. The 2-1-2 Cocktail - basically an Aperol Paloma - was a winner. Easy going for summer. Not too sweet nor bitter. I served it at a party pre-mixed (right before folks arrived) in a pitcher, and it was pretty and popular. The Italian Buck was great with Montenegro, Cynar, lime juice, and ginger beer. I need to remember the Italian Buck. I tried the Swagger cocktail with Zucca which I didn't like, and now I own a whole body of Zucca. Damn! Peychaud's Paloma is gorgeous, but it looked better than it tasted. Washington Mule was not up my alley - too sweet and vsoft, though Apple Brandy can be tough for me.

Ok. Tried Angostura Collins cocktail
with bit less sugar and bitters. Good but also tried with 1 oz not 1.5 oz Boker's Bitters which literally tastes like grapefruit pith - so I like it. This recipe could be good to try with different bitters planning to try with Cranberry Bitters next.

[Cameron Chandler]

I had the daunting task of editing this book. It was a difficult birth, but a beautiful child. When I am directly involved with the production of a book, I do not publicly rate it. But, I'll tell you that I agree with the reviews others have submitted.

It is a fascinating book because it was written by a connoisseur, an ardent collector, an alchemist, and an entertaining keeper of the most spirited spirits. If you are ever in Seattle, (plan in advance to) go and be regaled by the show and taste the magic for yourself