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Contact

Have questions? Just email me at:

 jamie_boudreau at hotmail dot com

I apologize for the coded email address, but I’m hiding from those nefarious spammers.

15 Responses to “Contact”

  1. I like the new site, good to see new posts.

    Have a great day!

    Darcy O’Neil

    Darcy said this on November 21, 2006 at 12:53 pm

  2. 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

    ruth swain said this on April 25, 2007 at 3:32 am

  3. 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.

    Chris Bunting said this on July 5, 2007 at 2:53 am

  4. 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….

    Marc Andre Choquette said this on July 5, 2007 at 1:33 pm

  5. 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 said this on July 11, 2007 at 12:20 pm

  6. 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.

    jbou2 said this on July 11, 2007 at 8:36 pm

  7. Thanks, Jamie.

    Walt said this on July 12, 2007 at 4:32 am

  8. 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=

    cigarsmokingman said this on November 17, 2007 at 6:59 am

  9. 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 said this on December 4, 2007 at 5:11 am

  10. 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!

    Jamie Boudreau said this on December 18, 2007 at 6:41 pm

  11. 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.

    Rob said this on February 16, 2008 at 9:20 am

  12. 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.

    Benjamin said this on February 27, 2008 at 6:38 am

  13. Looking for a Mixologist in the Miami area for a waterfront bar/restaurant. Anyone interested please email jbinder@ameribuild.com.

    J. Binder said this on March 18, 2008 at 7:41 am

  14. [...] 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

  15. thank you for this wonderful blog. I think I’m in love

    Sweet Nicky said this on May 7, 2008 at 8:37 pm

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