About

Jamie Boudreau was born on the other side of the continent in Montreal, Quebec. Realizing that the weather and politics of Quebec were too much for him as soon as he popped out of the womb, he decided, as many before him had, to go west!

Traveling across Canada by car, Jamie has lived in, or visited, every major (and quite a few minor) cities in Canada, before he finally decided to call Vancouver his home.

Jamie has worked all over Vancouver where he ran some of the best bars that the city has to offer, and is now stationed in Seattle, Washington.

Jamie’s next call to fame was the Giffard West Cup, were he was part of the first team of three North Americans to be invited to this 50+ year event held in France. While there, he toured over 100 of Europe’s great bars, experiencing firsthand classic cocktails made in their birthplace.

Jamie most recently presided over the bar at VESSEL, an upscale bar in Seattle, furthering his quest for the perfect cocktail. Establishing VESSEL as one of the premier bars  of America, he has now moved on to other ventures, helping tweak bar programs and offering international seminars, all the while preaching the gospel that is St. Germain.

He has had articles about him or his drinks published/mentioned in The Big Bang Theory (TV), Players (TV),  Evening Magazine (TV), the New York Times, San Francisco Chronicle, Time magazine, Playboy, Details, Esquire, GQ, GQ Italy, Forbes, The Atlantic, Difford’s Guide to Cocktails, Wired magazine, Wine Spectator, Imbibe magazine, Gourmet, Food & Wine, Wall Street Journal, Wine Enthusiast, Saveur magazine, InStyle, Sante magazine, Men’s Journal,  Class Magazine, Vancouver Magazine, San Diego Magazine, Continental magazine, Seattle Magazine, Seattle Metropolitan, Entrepreneur, Mixology, Bride & Groom magazine, Globe and Mail, enRoute, Tiki Magazine, Spirit Magazine, Market Watch, Northwest Palate, Zagat Buzz, Riviera, Vendor, Aventura, Currents, Where, Mulligan’s Bar Guide, Mr. Boston’s Bartender’s Guide (book), Left Coast Libations (book), diffordsguide,  the Essential Bartender’s Guide (book),  Beachbum Berry Remixed (book), Table Manners (book), Spirit Magazine, The Block, edibleSeattle (March/April), Campari International, Cheers, In the Mix, Chile Pepper, Bar Magazine, Restaurant Hospitality, Nation’s Restaurant News, Solano, Eat magazine, The Telegraph-Calcutta India, the Vancouver Sun, National Post, Seattle Times, Seattle PI, and The Stranger. Jamie was also featured in Ted Haigh’s tome, Vintage Spirits and Forgotten Cocktails as one of the internet’s cocktail pioneers. He has been chosen as the only Canadian representative in 2006′s Cocktails in the Country, has been the subject of European radio stations, and was featured in an episode of The Leading Edge: Innovation in BC due to his dabbling in Molecular Mixology as well as the Cocktail Spirit with Robert Hess.

In 2006 Jamie was called one of the world’s greatest bartenders by WIRED magazine. In 2007, Jamie was named Seattle Magazine’s Bartender of the Year, and in 2009 was one of the nation’s top ten mixologists, according to Playboy. 2010 brings the Cheers Rising Star award, an annual national award that goes to their top five bartenders of the year, as well as Seattle magazine’s Best of the Decade in the Drink category. In 2011 Jamie was lucky enough to be the recipient of the Gazzer, an award that celebrates the top twenty mixologists in the country. He has also recently started hosting an instructional bartending show called Raising the Bar on the Small Screen Network, for which he was a finalist in two categories at the 2010 Tasty Awards, where he won the award for Best Drink or Beverage Program on the Web. Raising the Bar has been nominated for more Tasty Awards in 2011 and 2012. Eater has also awarded Jamie Bartender of the Year in 2012.

Jamie’s influence is also developing internationally as well, as he is consulting for bars in the United States as well as leading mixology seminars in New Orleans, Prague, Vancouver, Washington, California, Oregon, Dubai, Colombia, Venezuela and Brazil.

Jamie’s thirst for cocktail minutia is infamous, and if conversation turns to a subject that he is unsure of, you can be assured that he will research it as soon as possible. He has a love for the classics, but at the same time is always looking for new, exciting ingredients with which to try out new recipes.

The story continues……


26 Responses to “About”

  1. Hi Jamie,
    Nice website.
    Kanpai
    Stan

    • One time I said 50% of bartending is personality and being welcoming, the master distiller said, “naw more like 75%, And I agreed. Then I thought there’s people out there who scrutinize lemon drop recipes at various bars and maintain a bad name like Dick Butkis. You’re one of those people, who frankly make a douche bag cocktail better than anyone. Your references to Murray Stenson in your blog should end because frankly, you pale in comparison in every way. So here’s the scoop, you’re nods in Esquire magazine make you a local joke and people just don’t like you. That makes you an awful bartender according to a professional equation. Vessel? The only place in town who pours Martinis in grandmas crystal Champagne saucers. P.S we all clown on you at Zig Zag, you ain’t nobody’s friend.

      • Jason, I’m sorry that you feel that way, but you should realize all the facts before getting hot under the collar.
        Murray and I are good friends and I have nothing but respect for him. I’ve gone out for drinks with him and have had him over to my house. We have a history of ribbing each other and giving each other a hard time, but it is always with good intentions. You’ve obviously miss-read something on this blog to become so angry. If you have any misgivings about the camaraderie between Murray and I, I suggest that you ask him as you seem to know him quite well. I would never say/write anything about Murray that I wouldn’t say to his face and I’d like to think vice versa.
        As for your clowning me, I’m glad that I can be a source of amusement for you, but you should also know that I’m no longer at Vessel, so perhaps it’s time you lay off of that bar as well, and just focus your mysterious hatred on me solely.

      • Look, man, Dick Butkus might not have the greatest name, but the guy’s Lithuanian, so what’s he gonna do? I never would’ve pegged him as a Lemon Drop connoisseur, though- I kind of had him figured for a beer guy. “Butkus”. Hehehehehe.

        This is just an awful lot of vitriol to direct at someone who pours booze. So, so bizarre…

      • Also, I look forward to trying your Douche Bag Cocktail- which apparently you make better than anyone- the next time I’m in. I find most bartender’s use far too much vinegar and it ends up tasting out of balance.

  2. Hey Jamie,

    Been a fan of your drinks and blog for some time.

    Na zdrowie from Poland.
    Tomek

  3. Jamie! Wow looks like you’ve hit the big time dude. Congrats! I always said if I was ever in Vancouver I’d look you up, but now that I have the opportunity to come west you’ve gone south! :-( Well best of luck to you in all that you do, and maybe our paths will cross one day.

    Bizzy

  4. hi,jamie…im sohini….wanna knw a few abt..fee brothers..bitters…would like 2 kwn more abt bitters and its related industries.neways..seems 2 b a good breverage,,guy…

  5. I didn’t hear about the Seattle accolade. Congrats, Jamie. You’re missed.

  6. [...] early days) behind the skirt of floating fruit and sparkling wine. And, most importantly (to a lazy bartender who doesn’t want to work on his day off), punch is incredibly easy to [...]

  7. I saw you were mentioned in the current Details Magazine. Good advice on the Cuba Libre .

  8. Interesting Martini Sorbet, I’m going to have to try it. I’m on a panel for the The First International Symposium of Cocktail Shaker Collectors at Tales of the Cocktail. I’ll try to get to yours. Thanks for the recipes.

  9. I asked for something “sweet and a little bitter.”
    You made me something rose-pink, rimed with almost-liquid ice, with a bitter Campari heart. You called it a Navarro.

    Thank you.

    It could be argued that I don’t know my alcohol, but I don’t know who this Murray guy is, so as far as I’m concerned you _are_ the #1 bartender in Seattle.

  10. Hey JAMIE,

    congratulations. amazing site. what´s about the rings you wear on your arms???

    Cheers…

    ABV

  11. tell us a joke!!

  12. Why can I buy PICON in Québec or Montréal?

  13. [...] brings me to today’s dilemma.  Early this morning (late last night?), Jamie Boudreau, famed (and really more qualified than I am) bartender and proprietor of Spirits and Cocktails posted a [...]

  14. [...] of “cutting edge drinks from esteemed mixologists.” So far, this consists mostly of recipes by Jamie Boudreau, the leading evangelist of the “molecular mixology” movement. I’m cool to some of the more [...]

  15. I really like your blog, the theme is good and the info you provide is really impressive, I am going to come back to check on the e info you put up, best of luck and keep up the good work.

  16. [...] dining and St~Germain cocktails by their own master chef and a guest mixologist extraordinaire, Jamie Boudreau.  They are normally closed Mondays, but they were hosting this special night.  I secured a [...]

  17. [...] happened upon a very detailed blog post about the varied techniques of making your own bitters, by Jamie Boudreau. He recommends steeping the aromatics separately and then mixing the tinctures together to taste, [...]

  18. [...] que vous maitrisez maintenant sur le bout des doigts. C'est une recette chère au fameux bartender Jamie Boudreau, mais nous vous proposons une version "remix" CocktailMolotov. Comme prévu, nous montons un peu en [...]

  19. [...] maitrisez maintenant sur le bout des doigts. C’est une recette chère au fameux bartender Jamie Boudreau, mais nous vous proposons une version “remix” CocktailMolotov. Comme prévu, nous [...]

  20. hey i need to know a supplier of bitters in paris were i can found the bitter truth and fee brothers, and a liquor store that i can found a various selection of vermouth and spirits thank you.

  21. […] the family name sounds familiar, that’s because you might have heard of her brother, Jamie Boudreau. The distaff side of the family obviously has inherited some of the same mixological talent, if […]

  22. Do you use freelance writers?

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