Old Mr. Boston De Luxe Official Bartender’s Guide

Old Mr. BostonMy wife found this book in a local used book store. The 1957 edition and what appears to be the 11th printing. The inside cover of the book states,  “Become a Magician – Learn 74 Unique tricks to mystify and entertain your customers and friends.” The first edition of this book was in 1935, an entirely different time, of course. The table of contents lays out a long list of “Absinthe Substitute Drinks,” Absinthe being very hard to find even in the 50s. It also has a long list of Apricot, Blackberry, Peach and Wild Cherry Brandy drinks, as well as Cobblers, Coolers Crème de Menthe, Crème de Yvette, Cups Daisies, Fixes, Fizzes, Flips, Kummels, Pousse Cafes, Rickies, Sangarees, Slings and Swizzles, Of course, there are hundreds of more standard types of drinks as well.

This is a warning to my liver. There’s a whole lot of experimenting going to happen. It’ll all get reported back to the Consumatorium, of course.

Happy drinkin’

Pineapple-Vanilla Margarita

Pineapple-Vanilla MargaritaOur most popular post since we started the Consumatorium is our recipe for making Pineapple and Vanilla Infused Tequila. Now that summer is here, it’s getting viewed by loads of happy home bartenders and drinkers daily. In the post, we describe how to infuse the tequila, but we really don’t say much about using it in cocktails. We recommend that it be served over rocks with a squeeze of lime, but that’s about it. This week, I spent time trying variations of margaritas with it and think I came up with a winning combination of ingredients. Not surprisingly, it uses the big three in the world of margaritas – tequila, orange liqueur and lime juice. The effort in mixing this margarita version, if you’d call it that, is all in the preparation of the tequila infusion. Making the margaritas is a piece of cake. The ratio is 8:2:1, Pineapple-Vanilla Tequila, Cointreau and lime juice, respectively.

  • 2 oz Pineapple-Vanilla Tequila (recipe here)
  • 1/2 oz Cointreau (regular Triple Sec should be fine)
  • 1/4 oz Freshly squeezed lime juice
  • 1 Lime wedge for garnish
  • Salt for rim (optional)

Combine all liquid ingredients in an ice-filled shaker and shake until well chilled. Pour into an ice-filled rocks glass (dip the rim in some Cointreau and then salt beforehand if desired) and add the lime wedge.

Make sure you’ve made enough of the tequila infusion. You’re going to be using a lot of it in these margaritas when guests come over.

The Darquiri

The Darquiri

Simply put, this is a "Dark Daiquiri," portmanteaud for sake of simpler reference. I can't claim credit for the daiquiri nor a daiquiri made with dark rum. About the only thing I can take credit for here is a specific ratio of specific daiquiri … [Continue reading]

Deep Eddy Ruby Red and Soda

Deep Eddy Ruby Red and Soda

Here’s a quick summer cooler that couldn't be much easier. It combines the pink grapefruit taste of Deep Eddy’s infused vodka with soda to make an easy, refreshing cocktail. Deep Eddy’s Ruby Red has a strong grapefruit taste and is fabulous straight … [Continue reading]

Easy Infusions and Sample Cocktails

Plum Assignment

Will has posted numerous times on infusions and I have to say I was nervous to try it myself. It seemed like a big production. Then I realized I mainly didn't want to blow a whole bottle of liquor on some science experiment, and the epiphany followed … [Continue reading]

Mai Tai Time

Mai Tai

If you’re like me, Mai Tais are a treat enjoyed only when dining at a Polynesian or Chinese restaurant. Those Mai Tais, as you would expect from the establishment where they are made, are generally laced with overpowering Mai Tai or sweet and sour … [Continue reading]

Green Hornet

Green Hornet

Our recent post on Fernet and Coke got me thinking about what other warm weather drinks I could mix up using the lesser used bottles in the back of my liquor cabinet. Since I love the smell and taste of Green Chartreuse, but don’t use it in cocktails … [Continue reading]

Fernet and Coke

Fernet and Coke

I ran across a "recipe" (more of an idea since it's so simple) for Fernet and Coke a while back. It called for 2 full ounces of Fernet mixed with a few ounces of coke. As I’ve discussed before, Fernet-Branca is an Italian digestif that has an … [Continue reading]

Rosé is the new Albariño

Planeta Rosé on Leslie's patio

Did you know that rosé is the new Albariño?  Ok, not really, but it is when it comes to my backyard patio. A few years ago I discovered Albariño and it seemed to me the perfect summer patio wine.  Light.  Crisp.  A little fruity and pleasantly … [Continue reading]

So Many Rums. Which One Do I Use . . .

Rum Comparison

In my daily run to the liquor store today, I noticed that the Rum section is becoming almost as overwhelming as the Vodka section. Rums from different countries; with a variety of alcohol content; dark, light, medium color; 100% pure cane sugar or . … [Continue reading]

Storing Citrus

Progressive Produce Keeper

One of the challenges for the home bartender is that keeping fresh ingredients on hand is more difficult, since (hopefully) you do not use them as fast as a public bar does. We've previously discussed keeping vermouth and certain other ingredients … [Continue reading]

Gin and Tonic with Blueberry Mead

G&T with Blueberry Mead

The other day, I met with Ash Fischbein and Matt Trahan, the founders of Sap House Meadery in Ossippee, NH. Yeah, that's mead, as in honey wine, the ancestor of almost all fermented drinks. These guys have done a great job building their business and … [Continue reading]

Four Need-to-Know Margaritas


There are about 42,000 margarita recipes out there and that doesn't even count the frozen varieties or the ones you can buy pre-made in a jug at the grocery store. While many of these are tasty, like our own Pomegranate Margarita and Ginger … [Continue reading]

American Trilogy

American Trilogy

The American Trilogy is decidedly not a classic cocktail. Created in 2007 at New York's Little Branch bar, it's a relatively new drink with a name that is a bit of a conundrum. While it's primary ingredients, Rye and Laird's Apple Brandy are truly … [Continue reading]

Consumatorium Reviews: Craft Bars in Copenhagen, Denmark

Rapscallion at Ruby

Following up on our Stockholm bar review last week, the Consumatorium team continued our Northern European tour and headed to Copenhagen, Denmark. There, we found two things that threw us for a loop. One, everything was shockingly expensive and, two, … [Continue reading]


The IBA standard Daiquiri  with a 9:5:3 ratio.

After I wrote the post on the Whiskey Sour, and having learned a bit more about the Sour family, I decided to dive into the Daiquiri. It's a classic cocktail, of course, invented early in the 20th century. The Daiquiri is apparently the namesake of a … [Continue reading]

Consumatorium Reviews: Pharmarium in Stockholm, Sweden


For most of our readers, Stockholm is not part of the usual pub crawl circuit. That, however, doesn’t keep the Consumatorium team from covering all the bases for our international and traveling followers. And what better bar for us to cover than the … [Continue reading]

Whiskey Sour

The Whiskey Sour is a classic cocktail that you've probably never really had.

There are five distinct components of the sense of taste: sweet, sour, salty, bitter, and savory. The cocktail repertoire covers all of these in various ways. Today we're going to talk about sours and, in particular, the Whiskey sour. The Sour family … [Continue reading]

Cocktail a la Louisiane – The Best Classic Drink You’ve Never Heard Of


This drink is more commonly known as the a la Louisiane or just la Louisiane these days. That is, of course, if you can find a bartender who has even heard of it. When a friend recently took me to Tavern Road, the terrific craft bar in Boston, the … [Continue reading]

A Pair of Green Cocktails for St. Patrick’s Day

St Patricks Day Green Drinks

I set out to create a drink for St. Patrick's Day with the following goals. It's main ingredient had to be Irish and the final product had to be green. As it turns out, the green part is a bit challenging. I tried Green Chartreuse, but the amount … [Continue reading]

King Cole Cocktail

King Cole

Those of you who have been reading this blog for a while might recall the amaro comparo we did a while back, Amari Throwdown. In it I stated that Fernet-Branca was, "awful . . . just awful." So you might be surprised that I'm posting about a drink … [Continue reading]

Dog Sled Accident

My own version with high-rye bourbon and Amaro Chiocharo

Bourbon and Amaro. That's it. I could end this blog post here, and you could probably figure it out, and it will be good. But if I did that I probably wouldn't be earning my keep. I first tried this drink at my friend John's ski condo - he always … [Continue reading]

Barrel Aging Cocktails – Part II

Barrel Aging Cocktails

Note: This is the second part of a series on aging cocktails in oak barrels. You can find the first part here. A few months ago, I started the process of aging cocktails in barrels. That's not just the spirits themselves, but the entire mixed … [Continue reading]

Mi Amore

Mi Amore

If the French 75 that we posted about yesterday isn’t your valentine’s thing, you may want to offer up this rose-red, sweet cocktail that we came up with. The Mi Amore or My Love. A perfect gift to give if you forgot to get flowers on the way home … [Continue reading]

Valentine’s Day Cocktail – The French 75

French 75 Cocktail

Here at The Consumatorium, we've been on a roll mixing drinks dominated by Rye and Bourbon. In our defense, it's been damned cold outside, Polar Vortex and all, and we needed a little help getting warmed up. But Valentine's Day is just around the … [Continue reading]