Canon is a fun and well-stocked bar in Seattle — in fact, it lays claim to having the largest collection of spirits in the western hemisphere, and checking out the shelves that line the walls of the place, it’s hard to dispute that. Now, proprietor Jamie Boudreau, with James Fraioli, attempt to codify all the fine work they’re doing therein.
The cocktails in the thick Canon Cocktail Book are avant garde and often complicated. You will need to buy bloomed gelatin to make honey foam, infuse Scotch with chamomile tea, and even obtain an ounce of black truffles to dump into Cognac for one incredibly luxe cocktail. Many cocktails call for six or more ingredients. The Zombie recipe asks for a total of 30 when it is all said and done. One of those ingredients is calf’s brains — no, really!
It’s safe to say you won’t find another cocktail book quite like Canon on the market, but you won’t find a bar quite like Canon anywhere else, either. Yeah, Boudreau has some favorites that he uses a bit too often — Averna, absinthe, and Scotch among them — but even if your tastes don’t run in that direction, there’s plenty to engage with in this book, even if it’s just aspirational. Carbonated and barrel-aged cocktails both get their own sections, if you want to get really out there with your home mixology.
One of the more fun parts of the book isn’t about cocktails at all — it’s about 50 pages at the front of the book that outline what it’s like to own and run a bar. Anyone who’s even considering starting up their own watering hole — and who among us hasn’t? — needs to read this section backwards and forwards. The catch: Canon is a runaway success that’s littered with awards and praise. Your high-concept dive bar may not be so lucky.
A- / $17 / [BUY IT NOW FROM AMAZON]