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Dave Jilk, Author at Consumatorium - Page 2 of 8

Storing Citrus

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 refrigerated, for example. Citrus fruit is an ingredient in many classic and modern cocktails, […]


[Note: for our one-stop-shop of Martini preparation info, check out our Classic Daiquiri post] 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 […]

Whiskey Sour

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 is actually slightly misnamed, since the drinks generally include a sweetener to offset […]

Dog Sled Accident

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 puts me on the spot […]

1,001 Cocktail Ideas: Improvising with Three Ingredients

Lately I’ve been posting most of my cocktail activities on Twitter – you can find out what’s going on by searching for #consumatorium. And I encourage all of you to use the same hashtag to post your own adventures! I’ve been mostly playing with the three-ingredient improvised cocktail. It’s really enjoyable and a great way […]

Consumatorium Reviews: Wine Clubs

Wine is an important component of the home bartender’s repertoire. When hosting a cocktail or dinner party, there will invariably be some guests who prefer wine over hard liquor. Further, though highballs can be appropriate for dinner, generally wine is a better option to complement the food. Finally, well, wine can be pretty awesome all […]

Ginger Margarita

Caramba! This is a good one. It is adapted from the recipe booklet that comes with the Domaine de Canton, and if you like a marg you will enjoy this cocktail. At first sniff and sip, I thought it might be another “too much Mezcal” drink, but no. And now I’m wishing I had made […]

Monkey Gland

Continuing with our Classics series, I mixed up a Monkey Gland the other night. It’s a fine cocktail, probably more appropriate for spring but that didn’t stop me from consuming every last drop. It has its origins in the 1920s, first served at a New York style bar in Paris. It is an easy drink […]

Classic Martinez

I tried a few times to make a Martinez for our Classics series, and each time I messed up and made the Modern Martinez instead. This is because most recipes now use the modern ratios (much stronger), and you have to look specifically for the classic recipe. The Martinez is best known as the predecessor […]

The Last Word

Never fear, loyal Consumatorium readers, we are not shutting down. No, The Last Word is a prohibition-era cocktail that was rediscovered and popularized about a decade ago. It’s tasty and tart, and while the first sip is a little overpowering, it goes down very easily after that. The lime juice, while significant, is balanced well […]

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