Boudreau, Jamie, and James O. Fraioli. The Canon Cocktail Book: Recipes from the Award-Winning Bar. Boston: Houghton Mifflin Harcourt, 2016.
Documents Canon's qualified distinction between wood flavoring and its oxygen-exposed cocktail-aging practice.
Jamie Boudreau and James O. Fraioli, The Canon Cocktail Book: Recipes from the Award-Winning Bar (Boston: Houghton Mifflin Harcourt, 2016), PDF sheets 345–346.
Jamie Boudreau and James O. Fraioli, The Canon Cocktail Book: Recipes from the Award-Winning Bar (Boston: Houghton Mifflin Harcourt, 2016), PDF sheets 345–346.
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Boudreau and Fraioli, Canon Cocktail Book, PDF sheets 345–346.
Aging Cocktails
Citation and locator verified against searchable text and rendered PDF sheets 345–346 on 2026-08-27.
Ready Chicago Notes and Bibliography citation for The Canon Cocktail Book.
Source and locator
- Source: The Canon Cocktail Book: Recipes from the Award-Winning Bar
- Authors: Jamie Boudreau and James O. Fraioli
- Locator: PDF sheets 345–346
- Section: Aging Cocktails
Usage map
- Supported Claim: Oak adjunct extraction is not equivalent to barrel maturation
- Underlying Excerpt: Wood flavoring is not equivalent to cocktail aging
- Literature Note: Bar systems, measured technique, and infusion endpoints — Boudreau and Fraioli