Contact
Have questions? Just email me at:
jamie dot boudreau at gmail dot com
I apologize for the coded email address, but I’m hiding from those nefarious spammers.
SpiritsAndCocktails.com
Jamie Boudreau will be your bartender today….
Have questions? Just email me at:
jamie dot boudreau at gmail dot com
I apologize for the coded email address, but I’m hiding from those nefarious spammers.
I like the new site, good to see new posts.
Have a great day!
Darcy O’Neil
Hi Jamie,
not sure if you got my last email. We would love to use one of your photo images for a school poster for a party- the raspberry flip picture. Please contact me and let me know if its possible. Thanks a lot. Ruth
I would like to invite you to join an online conference of drink bloggers: Drink. Blog. Talk 2007. It will be held between September 22 and 29, 2007 and anybody who blogs about alcoholic drink is invited to take part. I have not been able to find a contact email on your site so, if you are interested, please contact me at japanesewhisky at gmail.com and I will send you out an invite. If you want to find out more about who I am, I blog at Nonjatta.blogspot.com about Japanese whisky. The idea for the conference came out of a discussion between myself, Kevin Erskine (of Scotchblog.com) and Jeffrey Morgenthaler (of JeffreyMorgenthaler.com) on a thread at Kevin’s blog. I hope you will be able to take part.
G’day Jamie, nice drink site, I do miss all the test cocktail you used to drop into the kitchen! Hope life is good in Seattle Vessel loks pretty cool. I’ll come by someday….
Jamie, I was wondering how speared fresh raspberries hold up as a garnish in a cocktail. Once immersed will they bleed into the drink? I have in mind lighter spirits based cocktails. Thanks.
Walt,
I almost never put garnishes in a drink, but rather will place or balance them on the rim.
The one exception to this would be the twist, but I consider this more of an ingredient than a garnish, as it usually changes the taste profile of the drink.
In answer to your question, the level of ripeness in the fruit will greatly dictate the level of bleeding. If unsure, place one raspberry in a half ounce of vodka, watch and wait.
Thanks, Jamie.
Hey, I see you got a mention in this article about the resurgence of using eggs in cocktails.
http://www.prnewswire.com/cgi-bin/stories.pl?ACCT=104&STORY=/www/story/11-16-2007/0004707568&EDATE=
HI IM LOOKING FOR THE DRINK THAT TASTE LIKE APPLE PIE. I SAW IT ON THE NEWS ONE DAY BUT FORGOT HOW TO MAKE IT HELP!
Carol:
I’m afraid that I do not know of the drink that you are referring to. My specialty is classic cocktails, and twists on those cocktails, and as such I’m not really familiar with the “trendy” drink of the second. Also, my bar rarely stocks the ingredients needed to make the flavor of the week, so on this subject I’m really out of the loop.
Good luck!
Hey Mr. Boudreau,
Could you make a cool WebClip touch icon for those of us that want your site on our iphones? As of now we only get the front page clip. If you have one or know someone who has an iphone go to http://www.cocktaildb.com and save it to the Home Screen on the iphone. Then you can see what a cool Webclip they have. Hoping you can…
http://allinthehead.com/retro/319/how-to-set-an-apple-touch-icon-for-any-site
PS: Still working on the Boudreau Bartenders Guide. (tentative release date..2009)..but I’ll only have one copy.
Jamie –
Great site, love the photos. Good stuff!!
I was curious if you’ve had a chance to try a fairly new Gin on the market called Death’s Door out of all places, Wisconsin? Its widely available in WI and can be found at your finer dining and cocktail establishments in the Chicago area (Violet Hour). Many have stated that this Gin is what they believe to be the closest thing to a Pre-Prohibition Gin that is currently in production today. This sweet gin is made from only three botanicals (fennel, coriander, and juniper berries (which are picked wild)). The company’s website is http://www.deathsdoorspirits.com
This company might be on to something… The Gin is fantastic in a Martinez, Gin Fizz, and Gin Sling.
Looking for a Mixologist in the Miami area for a waterfront bar/restaurant. Anyone interested please email jbinder@ameribuild.com.
[...] Anyone needing a bartender, consultant, menu designer, or just needing to empty their wallets of a bit of cash in order for me to start my own bar, drop me a line. [...]
Will Muddle for Food…. « SpiritsAndCocktails.com said this on May 1, 2008 at 2:11 pm |
thank you for this wonderful blog. I think I’m in love
HI, PETRUCHIO
MY NAME IS JOSE PETRUCIO http://WWW.JPETRUSBAR.COM
BRAZIL – RIO DE JANEIRO
Roberto here from the Lobby bar at One Aldwych London UK, if you passing to London come and have a drink with us.
Hi…….Mr.Jamie
Gin is my favorite drink too!! , i have question for you if make caviar can i put on it stock chicken soup for make caviar.what do you think…?
I need you answer.
by.wong indo
SCORTA BAR 30
Wong Indo:
I can’t see why it wouldn’t work……..
great site,
but i prefer with more molecular mixology,
thanks for your time
Just curious…
Will your cherry bitters turn cream into a cement mixer? because Fee’s certainly does… (and cherry heering too
)
McSorley:
I don’t have any cream on hand, but they worked fine with milk….
Hello. I know Vessel got their glassware off ebay, but where did you find yours? Those coupes are phenomenal and I am looking to purchase some for an upcoming gathering. Thanks in advance for any recommendations.
Alison:
Both Vessel and my own supply of glassware came from combing through local antique stores and, of course, eBay.
Good luck!
I sent you the pictures, I hope your as excited as I am about the bottle. It is definately unique. Enjoy! By they way I tried your version and it was great! Now I know what all the hub bub was about! : >)
I would like to get the ingredints and health benifits from Mr. Boston Egg Nog made with blended whiskey. Thank You
Hello webmaster
I would like to share with you a link to your site
write me here preonrelt@mail.ru
Вообще, откровенно говоря, комментарии тут гораздо любопытнейсамих постов. (Не в обиду автору, конечно
)
Занимательно и полезно, а будет еще что-нибудь из этой же серии?
Hi:
I would like to know if or when bottles of the Forbidden Fruit liquor will be available?
Can you tell me where i can buy Amer Picon in australia or a supplier in europe or the UK.
Thanks Dean
Dean:
I live in the US and don’t work for Amer Picon, so I don’t have a clue of whether it is available in other countries. Go to your local cocktail bar and ask the bar manager there for best results.