Seminar by Jamie Boudreau in Prague

Von barworkz@mac.com | November 8, 2008 um 13:17 | Keine Kommentar | Bars & Menschen, Blog, Veranstaltungen | Tags: Cocktail, Jamie Boudreau, Prag

Trailing the first ever Czech Bar Awards in Prague, Pernod Ricard and Barlife Magazine invited interested Bartenders to attend a seminar held by American Master Bartender and Cocktail-Blogger Jamie Boudreau from Seattle, Washington.

Boudreau, born Canadian and bartending since 21 years, recently led Seattle’s fine dining restaurant Vessel to mixological fame and attracted an international crowd with his innovative and creative cocktails. He was also one of the first bartenders in the US of A who researched modern techniques like foams, deconstruction and fat washing of spirits (to just name a few) rather extensively. 

The seminar took part in Foodoo Cafè, in the middle of up and coming district 8 of Prague and was split into two parts. 

The first part named "Back to Basics" covered the current trends like homenade bitters and syrups, the use of eggs in bars as well as touching on menu design and working techniques. 

The second part was a thorough follow up of modern working techniques covering such issues as foams, fat washing, carbonization and dusts.

Knowledgeable and well prepared as well as supported by an excellent presentation Boudreau led through the seminar attended by somewhat 40 bartenders from Czech Republic, Slovakia, Germany and Poland. 

Oh, and before I forget: he actually made bloody good drinks too…

 

Mexican Cloud (Jamie Boudreau)

45 ml Anejo Tequila

30 ml Pomegranate Juice

2 Dashes Fee Brothers Rhubarb Bitters

2 Dashes Simple Syrup (2:1)

Elderflower Foam

Chartreuse Verte

Glass: Coupette/Cobbler

Garnish: none

Preparation: Stir tequila, pomegranate, simple and bitters over cracked ice and strain into chilled glass. Top witheldeflower foam and flambée with Chartreuse Verte.

Links:

www.janbecher.multimedia.cz
www.spiritsandcocktails.wordpress.com
www.vesselseattle.com
www.barlife.cz