SpiritsAndCocktails

Here's a little bit about Jamie Boudreau in his own words:

"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 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. 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 another Tasty Award in 2011.

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..."

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