1 oz Rye
1⁄2 oz Ramazzotti
1⁄2 oz Sweet vermouth
1⁄2 oz Triple sec, Cointreau (as foam, see note)

Stir first three ingredients and strain into a chilled rocks glass, no rocks. Top with a foam made of Cointreau, lemon juice, and gelatin. Spray Angostura bitters on top through a stencil shaped like the Canon logo.


Boudreau's instructions for making a cocktail foam using an iSi Whipper can be found here: http://www.smallscreennetwork.com/video/476/raising_the_bar_how_to_make…

Cocktail summary
Created by
Jamie Boudreau, Canon Whiskey and Bitters Emporium, Seattle, WA.
Is an
authentic recipe
Not yet rated
4.5 stars
(3 ratings)
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From other users
  • Seems like a Angel's Share w/ foam. Who doesn't like foam?
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