Author: Camper English
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Cocktail Citratres: What, Why, and Where?
Citrates are an approximation of sour mix: sugar and citrus combined, but in a form that is predictable, reproducible, and stable. They start with an oleo saccharum (citrus peels and sugar), then add other acids and mouthfeel agents.
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How Drinking in 1948 was like Drinking in College, or in 2005
A post-WWII quote reminds me of drinking in 2005.
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Making Clear Ice Balls with Tovolo Sphere Ice Molds and a Cooler
Another method of making super clear ice spheres using different molds in a cooler.
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The 99 Items I Packed to Give a Cocktail Seminar…
I gave two full-length seminars and one mini-seminar at Tales of the Cocktail in New Orleans this year. For my seminar on Prehistoric Cocktail Technology, I went kinda big. This post is my packing list, with its 99 items. Ridiculous.
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How to Make Whisky in a Hot Climate in a Short Amount of Time
On my trip to the Kavalan whisky distillery, I spent a lot of time asking questions about the differences in production between Kavalan and scotch whisky, and other changes made to compensate for their unique aging environment. Here are a few observations.
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Kavalan Whisky Distillery Visit in Yilan, Taiwan
A visit to Taiwan to see how “the world’s best whisky” is made at Kavalan.
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A Few Notes About Cocktail Pharmacology
Notes from a seminar called The Pharmacology Behind Creating Flavor-Addicting Cocktails.
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Vermouth: History and Legal Regulations
A ton of information about the history of vermouth (both sweet and dry kind of come from the same place) and its legal definitions in the European Union.
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A Brief History of Popcorn in Cocktails
In my latest piece for Details.com I wrote about the history and current status of popcorn in drinks, be they fat-washed in or garnished with.
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Natural Food (And Drink) Coloring Notes and Future Experiments
I’m at the very beginning of some research into natural food colorings for my seminar on Prehistoric Cocktail Technology at Tales of the Cocktail this July in New Orleans.