camper_clips - Alcademics

Making Crystal Clear Ice in Wired Magazine

May 25, 2010

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Run screaming to the newsstand to pick up the June issue of Wired magazine, because there is a story by me in it. Sure it's only 100 words long and it's about how to make clear ice, something you may have read about here, but you can consider it a collector's item. Update: The…

Home Bar Recommendations: One of Each

Apr 1, 2010

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Camper English

in bourbon, camper_clips, cocktails, gin, rum, rye, tequila, whisky

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…

The New Sweet

Mar 14, 2010

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Camper English

in camper_clips, sweeteners

The story on cocktail sweeteners I wrote for the April/May issue of Fine Cooking magazine is now online. You can read it here.

Fine Cocktails in Fine Cooking Magazine

Mar 11, 2010

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Camper English

in camper_clips, recipes, sweeteners

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…

Better Cocktails Creep Into the Castro

Mar 5, 2010

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Camper English

in bars, camper_clips, cocktails, San Francisco

My first story written for 7×7 Magazine is now online. Castro's Last Stand Long a bastion of bad drinks and a good time, the city’s biggest party neighborhood is slowly but surely learning how to wield a muddler. by Camper English While the Tenderloin, Mission and Haight are reveling in white whiskeys and raw sugars,…

Bars Inside Other Bars

Jan 27, 2010

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Camper English

in bars, camper_clips, San Francisco

In my latest story for San Francisco Magazine, I talk about bars opening inside other bars. Photograph by Chris Brennan Make it a double These bars within bars offer patrons a choice of drinking styles.By Camper English The hottest haute cocktails require a range of syrups, bitters, fresh herbs, several types of gin, a lot…

Up in your Internet

Jan 14, 2010

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Camper English

in bitters, camper_clips, mezcal, whisky

Oh hai. I've been writing a lot of stuff lately on this new fangled thing called the internet. I did a few things for Tasting Table, like this piece on bartenders swapping out whisky in drinks for mezcal and this other one on where to get a good cocktail during the day in San Francisco. …

The Science of Sweet in the San Francisco Chronicle

Jan 9, 2010

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Camper English

in camper_clips, science, sweeteners

The science of cocktail sweeteners is Camper English’s latest story in the San Francisco Chronicle.

Why Can’t I Get a McDonald’s Hamburger at Chez Panisse?

Dec 29, 2009

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Camper English

in bars, bartenders, camper_clips, cocktails, drinking_life, food, industry news, trends

People complain that you can’t get a Budweiser at Rickhouse. But do they think they should be able to get a McDonald’s hamburger at Chez Panisse?

User-Generated Cocktails

Dec 26, 2009

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Camper English

in bars, bartenders, camper_clips, San Francisco, trends

In my latest story for the San Francisco Chronicle, I examine how bars are now trusting consumers to make good decisions instead of putting out lists of rules about what they can’t order.

Category: camper_clips