Category: camper_clips
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Less Alcohol, More Trendy
My new story for the San Francisco Chronicle is online. Latest cocktail trend is low-alcohol drinks Camper English, Special to The Chronicle Friday, September 17, 2010 Like a food menu, a proper cocktail list reflects a chosen theme while catering to a variety of diners. The low-alcohol drinks now showing up around San Francisco are…
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So, So Many Orange Liqueurs
(Craig Lee / Special to The Chronicle) My latest story from this Sunday's San Francisco Chronicle is now online. Quest for best orange liqueur comes full circle Camper English, Special to The Chronicle Friday, July 9, 2010 When a critic complained that the orange liqueur in the margarita at Tacolicious had an "off flavor," owner Joe…
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Tiki Drinks in Fine Cooking Magazine
Oh hey, my latest story for Fine Cooking magazine is online already. Tiki Time Showstopping tiki drinks are back on the menu, and they’re causing quite a stir. Here’s how to create these tasty cocktails at home—don’t forget the swizzle sticks and umbrellas. by Camper English Sipping from opposite sides of a cocktail served in…
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Latin, Packing, Pisco: A Few Articles I’ve Written Lately
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I've had several stories come out recently, so I thought I'd share them here. This blog is also my resume, after all. Friday I wrote about my recent piece in the daily email Tasting Table San Francisco. This one is about Encanto Pisco, brought to us by a bartender, a sommelier, and a distiller. Attention…
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That Ice Story is Online
The short piece on making crystal clear ice at home I wrote for Wired Magazine is now online. Check it out!
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Making Crystal Clear Ice in Wired Magazine
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…
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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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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.