Dunkin Cocktail

St Germain has been kind enough to throw after-parties at Tales of the Cocktail this Wednesday, Thursday and Friday, and I have been kind enough to guest bartend on the Friday night party. The theme of the soiree is Bartenders of the World, and as such they have commissioned bartenders from Japan, Australia, South Africa, France, Italy, Mexico, England, and of course, Canada (that’s me).

We were asked to come up with a cocktail recipe that best exemplifies our country, and after much scratching of the head, and no desire to work with the much clichéd maple syrup (besides, St. Germain must be an ingredient, and I like to go easy on the sweeteners), I came up with a drink that had rye (OK, maybe most Canadian whiskey is lacking rye, but once upon a time it was plentiful, and there are some Canadian rye whiskeys) as well as eau-de-vie for ingredients. Many people aren’t aware that Canada makes some sensational, award winning eau-de-vies (we do have orchards you know) and what better time to tell the world of our bounty than when I’m half-cut, and slopping drinks for other, fully-cut, bartenders.

Without further ado, the:


1 ½ oz rye
½ oz Pear Eau-de-vie
½ oz St. Germain Elderflower
1 healthy dash Angostura bitters
stir all over ice
strain into a chilled cocktail glass

I’ve named this cocktail after the Christopher Dunkin who, in 1864, introduced into Canadian law a temperance act named after him. Unlike the Volstead Act of the United States, the Dunkin Act was all gums, as it only permitted each county to vote to prohibit the sale of alcohol within its borders (consumption was still A-OK). In 1878 this gave way to the Scott Act, which had a few more teeth, but as we Canadians are much more civilized when it comes to nasty things like Prohibition, the country was never completely dry for more than a year, and in reality, even that was mainly because of the Great War and not our “morals”. I also find it fitting that it was my birth province, Quebec, that was the first to end Prohibition (in Canada, each province got to vote whether it wanted to be dry: ain’t democracy a lovely thing?)

There you have it: I’ll see you at the St. Germain suite!

Drink and Hastily Taken Picture By:
Jamie Boudreau
Cocktail Whisperer


~ by Jamie Boudreau on July 15, 2008.

12 Responses to “Dunkin Cocktail”

  1. ‘G’day’ Jamie, who is the Australian bartender, and do they have a Blog?

    I’m an Aussie, and I would love to know what ‘cocktail recipe that best exemplifies our country’ they come up with. We really don’t have our ‘own’ spirit; that is the likes of a Bourbon, Canadian or a Scotch Whisky. We have a thriving wine industry, but as far as spirits go we only have a couple of rums to call our own.

  2. Brendan:
    Naren Young is representing Aussies with this:
    Sangria Blanco
    3/4 oz. St-Germain
    3/4 oz. Barsol Pisco
    3/4 oz. Leblon Cachaca
    2 oz. semi sweet Riesling
    dash lime juice
    soda water
    garnish with: cucumber/sage/green grapes/green apple/lime wheel/lemon wheel/raspberries/kiwi

  3. we do have orchards you know

    And some damn nice vineyards. I spent a day winetasting in Canada’s Okanagan Wine Country last week, and restrained myself to only 16 bottles. Mostly of German whites. Only two icewines. One “Esprit de Gewurztraminer” from a winery that’s starting a distillery.

    And yes, one specialty bottle of wine mixed with maple syrup.

  4. I have the rye, certainly have the Angustura, I even have the peach eau de vie (portuguese, it’s better than canadian), I just don have the st. germain elderflower. Do you when does it arrive to Europe (or Portugal)?

  5. My friend, I am afraid that you’re going to have to have it shipped from one of the online retailers. But – it’s worth it.

    Here’s a clean cocktail that shows the St. Germain:

    The Continental

    2oz. Plymouth Gin
    1/2oz. St. Germain
    1/4oz. Amaro Nonino

    Stir, pour into cocktail shell (martini glass) and garnish with long lemon twist. The Amaro Nonino works really well setting and featuring the St. Germain.

  6. I’ve been enjoying something very similar (if I didn’t invent it, I don’t know the name):

    1.5 oz. Plymouth Gin
    0.5 oz. Pear Eau-de-vie
    0.5 oz. St. Germain
    dash peach bitters

  7. […] Anfangen möchte ich mit dem Dunkin Cocktail, einem Rezept von Jamie Boudreau. https://spiritsandcocktails.wordpress.com/2008/07/15/dunkin-cocktail/ […]

  8. You do your home and native land proud, Jaime!

  9. […] only one drink to go I turned to another famous bartender (besides Jim Meehan): Jamie Boudreau’s Dunkin Cocktail is my second favorite Rye Whiskey cocktail. It’s a drink where the subtle flavors in a whiskey […]

  10. […] name instead of the title. Nevertheless, the drink is kind of a combination of a Manhattan and a Dunkin Cocktail. The ratio is similar to Jamie Boudreau’s Dunkin cocktail, but the flavour profile is more […]

  11. […] you first: There is a rather brilliant cocktail from one of my bartender role models called the Dunkin Cocktail. This creation from Jamie Boudreau is a combination of pear eau de vie, rye whiskey, St. Germain […]

  12. […] inspiration for the cocktail came from Jamie Boudreau’s “Dunkin Cocktail”. Yet, I did not just want to change out the bartlett pear eau de vie for an apricot one. Since […]

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