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Thursday, 22 March 2012

Maraschino March: "Rubicon" from Jamie Boudreau of Canon

We are nearing the end of Maraschino March now, and have only two more new, original cocktails to see before I move on to some historical ones. The first of the two takes us back to Canon in Seattle where Jamie Boudreau, whom we met for the Denny Triangle in Fernet February, will be cooking up - literally - something herbal and delicious.
Setting cocktail ingredients on fire is not just for show, it does actually change the flavours in sometimes dramatic ways, and Jamie puts this to use with the Rubicon by cooking a sprig of rosemary in flaming Green Chartreuse. By burning the Charteuse, in Jamie's words, "a lot of the alcohol edge is burned off, and the botanicals seem to blend and integrate more smoothly." He even suggests just trying a spoonful taste of it normally, then trying one that's been burned for about 6 seconds so you can see the difference. Cooking the rosemary will strengthen its presence in the cocktail as well.
Be warned that, obviously, fire is dangerous and you need to be careful when using it, but also be careful what you're cooking the ingredients IN. I made the mistake of burning the rosemary and Chartreuse in a poor quality glass that ended up cracking in half after a few seconds of flame. Also, don't leave the rosemary on fire too long or you'll burn and blacken it. Jamie uses an olive oil mister filled with Chartreuse to spray through the flame into the glass, but it is possible to just light the liquid inside the glass by hand (I would definitely suggest using one of those long candle lighters and not a typical cigarette lighter). This drink is still delicious without the fire, and is even delicious with a rosemary tincture instead of actual rosemary, but you should stay true to the original if you can. Also, the crushed ice added afterwards is key because the flavours are quite potent and need a little extra dilution to even out a bit.
Here is the video from Raising The Bar on the Small Screen Network where you can see Jamie making this cocktail himself.

As for the name, Jamie explains: "The rosemary curled in the glass reminded me of Caesar’s laurels and therefore I’ve named this libation after the famous river Caesar crossed in 49 BC after uttering the now famous words: ‘Let us go where the omens of the Gods and the crimes of our enemies summon us! THE DIE IS NOW CAST!’ It is with this action that the Roman Empire began, and western civilization as we know it."

Jamie's bar, Canon, simply must be at or near the top of your Seattle bar list, and when you stop by, have Jamie make you a proper Rubicon - unless he something even more exciting in mind.

Rubicon

1.5oz Plymouth Gin
0.5oz Green Chartreuse
0.5oz Maraschino
0.5oz Lemon Juice
2 full sprigs of rosemary

Arrange a small rosemary wreath in the bottom of a rocks glass and soak it in the Chartreuse.
Combine other ingredients in a shaker with ice, shake, and set aside.
Light Chartreuse on fire by misting Chartreuse through a flame into the glass and let burn for about 6 seconds. 
Put out the flame by pouring the shaken ingredients into the glass. 
Top with crushed ice and another sprig of rosemary.


[[ Photography by Jamie Boudreau ]]

[[ see "Oden's Muse" from Tavern Law here ]]
[[ see "The Hemingway Solution" from Vessel here ]]
[[ see "The Division Bell" from Mayahuel here ]]
[[ see "The Shibuya Crusta" from L'Abattoir here ]]
[[ see "The Unforgiven" from Russell Davis of Rickhouse here ]]
[[ see "Cherry Bob-omb" from Veneto here ]]
[[ see "Primer Beso" from The Refinery here ]]
[[ see the Maraschino March introduction here ]]

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