Blog

  • Alcohol Abstinence Education

    Recently in the news, a 16 year old kid apparently died of excessive alcohol consumption at a party. (The autopsy is not complete, could have been other things in his system.) First the police locked up the party host who threw the event while his parents were away. Now they're trying to find who purchased the alcohol to prosecute that person as well.

    While I agree the alcohol-purchasing person should probably be fined, chances are he or she will be charged with involuntary manslaughter or something else awful. Personal responsibility be damned, let's blame someone else.

    I think that the current state of alcohol education encourages binge drinking, and is the equivalent of abstinence-only education for sex. It doesn't work because it creates an all-or-nothing model of a pleasant act. After you turn 21, or after you get married, booze and sex is awesome! Before, you are not allowed to even learn about it. It's great, but we can't tell you anything about it.

    I am particularly perturbed by alcohol brand websites. All of them require you to enter your birth date or click to prove you're 21 years of age. That means in order to learn about, say, the history of a brand or person behind a brand, you need to be old enough to drink alcohol. Why? These sites already promote responsible drinking within the site- it's not like you click through and they instruct you how to drive a car with a six-pack in your lap. And how would reading drink recipes on these sites encourage underage drinking? I can read about how to drive a backhoe, but since nobody will give me a backhoe there's no danger of me scooping irresponsibly.

    I understand that these age restricted sites and alcohol abstinence education in general are what everyone has to do to avoid being sued. (Websites are basically ads for the brand, and ads showing people having fun with the addition of alcohol are against the current industry advertising policy.) But I also think that these policies prevent people from learning about alcohol and its role in history and culture- things that would make it seem a lot less glamorous and exotic.

  • San Francisco Cocktails, Past and Present

    It's unusual for me to miss days of blogging, but I've been busy writing up some stuff for SF Cocktail Week. Check out these pieces I wrote and let me know if I'm missing anything big (or am completely full of beans).

    San Francisco's Historic Cocktails and Barbary Coast Saloons

    Connecting the Past to the Present: Modern Cocktails in San Francisco

  • Alcademics in India

    TelegraphCalcutta04252009cover Alcademics was mentioned in The Telegraph, a newspaper in Calcutta, India, in a big story on cocktail blogging. Also mentioned were CocktailChronicles, TheLiquidMuse, KaiserPenguin, SpiritsAndCocktails, MyAchingHead, IntoxicatedZodiac, and Cocktailians. 

    The global takeover continues!

    TelegraphCalcutta04252009  

  • Alcademics En Espanol

    Vinosyrestaurantescover The Alcademics global onslaught continues! This time the site has been mentioned in the Spanish magazine Vinos y Restaurantes.

    My Spanish translation skills aren't what they used to be, but I'm pretty sure it says, "Alcademics is the most awesome cocktail blog in the universe, and everyone knows it."

    VinosyRestaurantes

  • Alcademics in Mutineer Magazine

    Mutineercover In the April/May issue of Mutineer magazine, there is a 12-question survey with a bunch of cocktail bloggers, including your pal Camper of Alcademics.

    It's fun to see how different answers are on some topics (making your own ingredients, ingredients we'd like to see used more) and how similar on others (absinthe, vodka vs. gin).

    The magazine, while still finding itself editorially, seems to be coming together rapidly. This issue is a big improvement over the others I've seen. They've got a more equal distribution of writing on wine, beer, and spirits, and have expanded into coffee as well.

    A subscription is ten bucks for one year (six issues)- less than the price of a cocktail in many bars.

  • Top 5 Beer Cocktails on Epicurious.com

    Happymich Hey look, I wrote another story for Epicurious.com!

    It's the Top 5 Beer Cocktails, including ones you know like the Shandy and Black Velvet, plus ones that are probably new to you:

    • The Stout Diplomat by Yanni Kehagiaras
    • The Happy Mich by the Tippling Brothers
    • The Cure by Gina Chersevani

    My previous story for Epicurious was the Top 5 Absinthe Cocktails.

  • How Sweetened It Is

    Here's the second of my two stories in the San Francisco Chronicle this weekend.

    Codydrink


    Spirits: Bartenders find new ways to sweeten the deal


    Camper English, Special to The Chronicle
    Friday, April 10, 2009

    Nearly all cocktails contain a sweetening agent, the simplest of which is raw sugar or simple syrup. Other, newer options include ginger, elderflower, and blood orange liqueurs, floral sugar syrups, fresh grenadine, flavored honey, and syrups made from ingredients like agave and gum Arabic.

    As usual, San Francisco bartenders are not satisfied with the selection.

    Read the story here.

  • Bartender Style

    I have two stories in this Sunday's San Francisco Chronicle. The first one is on bartender style, with man-on-the-street shots taken at the St. George Spirits distillery during the American Distilling Institute conference last weekend.

    Bartenderstyleanimated
    On Location: Bartenders' personal style

    Camper English, Special to The Chronicle
    Friday, April 10, 2009

    Bartenders' outfits are largely dictated by the venues in which they work: dapper attire in hotel bars, uniforms in chain restaurants, trendier fashions in nightclubs and rumpled T-shirts in dive bars. And one gets the impression that bartenders choose their employers based on their personal style, rather than the other way around.

    Read the rest and look at the pics here.

  • Eggsactly the Right Glasses for Easter Shots

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    Well, maybe not eggsactly. As you can see these have holes. I taped the bottoms but the one on the right still leaked.

    These are fancy new high-tech "hinged" eggs. The old boring ones without holes would be better at holding liquids.

  • Here is that Drink I was Talking About

    You know how I was blogging about that great new drink that's unavailable because there wasn't enough Hangar One chipotle vodka to put it on the menu?

    Well, they heard the outcry, they delivered more chipotle, and now the Escondido Romano is on the menu at Nopa for all to enjoy as of yesterday. Hooray! Now go order 70 of them so I don't look like a jerk.

    Alcademics: Bringing positive change to drink menus since 2009.

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