Category: camper_clips
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A Good Bar Needs Good Ice
I gave some quotes about ice for a story on the website Shortlist. They also interviewed other people who are correct in saying that better ice makes a better drink, and that attention to quality of ice signifies attention to quality of cocktails. I have the final quote in the story, in response to the…
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Camper English on the Curious Bartender Podcast
I was a guest on Tristan Stephenson’s The Curious Bartender Podcast last week, talking for nearly two hours about.. a lot of stuff. You can find the podcast on your favorite service from The Curious Bartender website, or to go directly to the YouTube video of it click here.
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From Blocks to Rocks: How Fancy Ice Cubes Get Made
In my latest story for Food & Wine, I tell how those big clear ice cubes you find in cocktail bars are made. They don’t just pop out of a machine – every big clear cube you’ve had has been hand-harvested or hand-cut. Check out the story at this link.
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David Wondrich & Me Nov 12 in SF
Cocktail historian David Wondrich’s latest book is the terrific Comic Book History of the Cocktail. He’ll be in SF on Nov 12, in conversation with me at Omnivore Books on Food. Here are the details of the event. It’s free to attend. If you haven’t picked up a copy of the book yet, order one…
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Turning Whiskey Into Gas
I wrote a story for Offrange about whiskey stillage. It is about how a couple of large distilleries – Jim Beam and Jack Daniels – are letting little critters eat their stillage and burp out methane, which is then cleaned up and used as renewable natural gas. The process of writing this one was a…
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Bartender’s Ketchup is Back on the Menu in SF
I wrote a story for the SFStandard about elderflower liqueur making a huge comeback. It was so popular when the brand St. Germain first launched in 2007 that it was given the nickname “bartender’s ketchup.” It’s so back, but now bartenders are using a wide range of products. Read the story here.
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Bottled Water Went Viral 125 Years Ago
My latest piece for Food & Wine is "How a Bottled Water Goes Social Media Viral and the Real Differences Between Them" Read it here.
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Super Juice Explainer
My latest story for Food & Wine is an explainer about “super juice.” Read it here.
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Why the Shape and Size of Ice in Your Drink Matters
My latest story for Food & Wine is "Why the Shape and Size of Ice in Your Drink Matters." Check it out here.
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All of the Olives’ Brine Time to Shine
My latest story for the San Francisco Chronicle is about all the ways bartenders are liquifying olives in their Martinis – in the vermouth, gin, vodka, brine, leaf tinctures, oil-washing everything, and even an “olive turducken.” Here’s a gift link so you can read it.