Legendary bartender and Canon founder, Jamie Boudreau, stopped by New Day NW to talk about his new book full of 100 unique recipes. He also mixed a few classy cocktails guaranteed to wow every guest you have over this holiday season.
For more information about Canon and to purchase the cocktail book, please CLICK HERE.
2 ounces bourbon
1 1/2 ounces fresh orange juice
1/2 ounce maraschino liqueur
1/2 ounce Campari
In a cocktail shaker filled with ice, add the bourbon, orange juice, maraschino liqueur, and Campari.
Shake and finely strain into a coupe glass.
10 to 15 fresh mint leaves
10 frozen strawberries
7 1/2 ounces pisco
4 ounces distilled water
2 1/2 ounces fresh lemon juice
2 ounces simple syrup
1 1/2 ounces absinthe
1 1/4 ounces strawberry liqueur
1 teaspoon ascorbic acid solution
Strawberries, for garnish
In an absinthe glass glass, fill half the glass with cubed ice. Layer the mint leaves on top of the ice. Next, add the frozen strawberries on top of the mint.
In a cocktail shaker filled with ice, add the pisco, water, lemon juice, simple syrup, absinthe, strawberry liqueur, and ascorbic acid solution. Shake and slowly pour over the strawberries and mint, making sure they are well covered. Garnish each glass with a strawberry.