Bibliography Entry
Boudreau, Jamie, and James O. Fraioli. The Canon Cocktail Book: Recipes from the Award-Winning Bar. Boston: Houghton Mifflin Harcourt, 2016.
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Citation Category
Citation
Citation ID
892
Citation Status
Ready
Citation Style
Chicago Notes and Bibliography
Citation Summary
Documents ingredient variability, repeated tasting, and prompt filtration as the infusion stopping rule.
Drafts
Footnote Text
Jamie Boudreau and James O. Fraioli, The Canon Cocktail Book: Recipes from the Award-Winning Bar (Boston: Houghton Mifflin Harcourt, 2016), PDF sheets 523–524.
Full Citation
Jamie Boudreau and James O. Fraioli, The Canon Cocktail Book: Recipes from the Award-Winning Bar (Boston: Houghton Mifflin Harcourt, 2016), PDF sheets 523–524.
Locator End
524
Locator Start
523
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Page
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Short Citation
Boudreau and Fraioli, Canon Cocktail Book, PDF sheets 523–524.
Source
No access
Source Section
Infusions
Verification Notes
Citation and locator verified against searchable text and rendered PDF sheets 523–524 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 523–524
- Section: Infusions
Usage map
- Supported Claim: Whiskey infusion can be controlled through measured inputs and sensory endpoints
- Underlying Excerpt: Infusion time is ingredient-specific and taste-governed
- Literature Note: Bar systems, measured technique, and infusion endpoints — Boudreau and Fraioli