Category: camper_clips
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Jamaican Rums Bring the Stank on Details.com
In my second story for Details.com, I wrote about the wonderfully pungent pot-still rums and blends from Jamaica. Bring the Funk: New Jamaican Rums Embrace the Stank August 16 is National Rum Day—a virtual invitation for bloggers to post recipes for crappy blender drinks and liquid fruit salads. Not only does this celebrate dumb cocktails,…
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Filtration in Spirits: A Primer
For CLASS Magazine online at DiffordsGuide.com, I wrote an article about filtration in spirits. This was based on the research I did for my talk on the subject at the Manhattan Cocktail Classic earlier this year. Don't Forget the Filtration FactorBy Camper English Nearly every spirit undergoes some sort of filtration, yet we rarely acknowledge…
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My Enthronement: The Ordre International des Anysetiers
I probably won't be part of an enthronement ceremony too many times in my life, so I thought I'd make a big deal out of this one: I was inducted into the first American Chapter of the Ordre International des Anysetiers during Tales of the Cocktail in New Orleans this July. The Ordre International des Anysetiers…
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Blue Cocktails on Details.com
I attended an awesome seminar on blue drinks at Tales of the Cocktail this weekend, lead by Sebastian Reaburn, Jacob Briars, and Phil Duff. Then I wrote a piece about it for Details.com, the website of Details magazine. It's my first story for the website. I learned a lot more in the seminar than is in…
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Summer Whisky Cocktails in Whisky Advocate Magazine
Holy Smokes! They put my story on Summer Whisky Cocktails on the cover of Whisky Advocate Magazine! Inside it's 7 pages of deliciousness, with recipes brought to you by: Alan Akwai Brendan Dorr Jon Santer David Delaney, Jr. Larry Rice Sam Ross Kevin Diedrich Kevin Kelpe Mike Ryan There are swizzles and punches and…
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A Few Thousand Words on the Aviation, In German
In the current issue of Mixology Magazine, the premier German-language bartending magazine, I have a big story about the Aviation cocktail. It covers a bunch of the history of the cocktail – how it originally had creme de violette and then the recipe was probably copied incorrectly and it was not made the right way…
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The Sangria Spectrum in Fine Cooking Magazine
In the June/July issue of Fine Cooking magazine I have a story about sangria. We kind of rewrote it a bunch of times and now it's mostly a list of tips on how to make a good sangria, but here is the intro. Traditional sangria is delicious, but it can also be a bit predictable:…
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A South American Sazerac
Over at FineCooking.com, I posted the recipe for the Sazeru, a version of the Sazerac made with Pisco (from Peru, get it?). I actually made the drink as part of the final exam for the five-day B.A.R. course I took a couple of years ago. We had to create a cocktail with just four ingredients,…
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Cocktail Predictions for San Francisco
I wrote this piece on predictions for the Bay Area cocktail scene back in November for The Bold Italic magazine, and it has just gone online. They made it look super snazzy for the web. Predictions include: Shorter cocktail menus Hyper-local cocktail menus More Scott Beattie Cocktail party pop-ups Other cities taking the lead over…