Author: Camper English
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Home Bar Recommendations: One of Each
When Jonny Raglin and Jeff Hollinger were looking to open Comstock Saloon (hopefully this month), they had a big limitation to work with: the size of the back bar. It only has room for one or two types of each base spirit. This is a challenge for Raglin in particular as between his former post…
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Traveling in Style at the Cocktail World Cup
[This is one of many posts submitted live from the 42Below Vodka Cocktail World Cup international cocktail competition. For official event photos, go here. For my photos, go here.] On the fourth day of the Cocktail World Cup in New Zealand, we began the day in Queenstown, New Zealand and ended it in Wellington. Keeping…
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The New Sweet
The story on cocktail sweeteners I wrote for the April/May issue of Fine Cooking magazine is now online. You can read it here.
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Fine Cocktails in Fine Cooking Magazine
I have a story in the new March/April issue of Fine Cooking magazine. It's about the variety of ways to sweeten cocktails with raw sugars, maple syrup, agave, honey, etc. Pick up a copy to find a Mamie Taylor variation with evaporated organic cane sugar by Thad Vogler of Bar Agricole in San Francisco, an…
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A Trip to Guatemala for Zacapa Rum
The other week I went to Guatemala to learn about Zacapa rum at the source. It was great. The sugar cane for Zacapa is sourced from the western part of Guatemala, near the Pacific coast where it is hot and humid. Here they cleaned up the cane field for the demonstration of cutting. In reality…
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Chartreuse Goes Through The Roof
First, they came for our bitters. Then they outlawed our egg whites and our infusions. What more could go wrong for bartenders this year? I'll tell you what: Chartreuse now costs $11 more per bottle. The wonderfully complex liqueur made by monks has been a favorite of bartenders who mix it into cocktails like the…
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Curing Olives at Home, Part II
This post is a continuation of this one on how to brine olives at home. My olives went from this: To this: To see the process, keep reading by selecting the link below.