Author: Camper English
-
The History of Orange Curacao and Triple Sec, Updated
This post takes you to an updated older post about the historical and practical differences between orange liqueurs.
-
Campari Production Info: Extraction, ABV, Coloring, and Fining
Processes and parameters used in production of Campari. Now we just need to figure out what’s in it.
-
A Little Overkill at my Tales of the Cocktail Seminar on Bitter Flavors
The slightly ridiculous amount of tasting samples I prepared for a talk at Tales of the Cocktail.
-
Bitter Ingredient Flavors and Use from Martini Vermouth Masters
—
by
A lot of bits and bites of information about bittering agents used in vermouths and aperitivo bitters from some people who know a lot about them.
-
Once Always Almond, Orgeat Has Gone Nutty!
In my new story for SevenFifty Daily, I wrote about how orgeat, the French almond syrup famously in the Mai Tai, is now being made with a range of nuts, seeds, and other ingredients. The story cites examples from around the country and we come up with a new working definition for orgeat. Check it…
-
Black Cocktail Alternatives to Activated Charcoal
While one could add a medication-interaction warning about activated charcoal, like an allergen label on a drink menu, there are other ways to color a drink black that don’t require a scary-sounding note. SevenFifty Daily asked bartenders around the country for cocktail-darkening alternatives and learned that black sesame seeds, cuttlefish ink, and black food coloring…