Category: camper_clips
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Has Luxury Clear Cocktail Ice Gone Too Far?
I am quoted in this story about luxury ice (from Greenland, sold in Dubai) in which I manage to become an advocate for importing glacier ice for cocktails, lol. Most of what I talked about in the interview was that we all choose our battles when it comes to where and how we support…
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The Moist Future for MSNBC
I was invited to write a story for MSNBC.com about the coming new normal of casual sobriety, aka the end of Dry January. I made a bunch of points about generational drinking habits, parallels to vegetarianism, and flaws and challenges of serving nonalcoholic spirits in bars. Read the story here.
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Monks can’t make enough of this famous spirit. Can an alternative from S.F. replace it?
For the San Francisco Chronicle, I wrote about the Chartreuse shortage and how some bartenders are looking locally to Brucato Chaparral as a stand-in.
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How to Make Big Clear Ice for Your Distillery Bar – Distiller Magazine
I wrote a story for Distiller Magazine about the various ways to implement a big ice program. It was written with distilleries (that have sampling bars) in mind – they often have a lot of floor space, but even those with distillery bars don't often have a ton of freezer space. I tried to be…
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Camper English Named As One of the Top 100 Most Influential People in the Bar World
Drinks International has released their 2023 Bar World 100 list, a list of the 100 most influential people in the bar world internationally. I am happy to say that I have once again made the list. The list has been released for the last four years and I have been on it three times, missing…
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A Mention of The Ice Book in Scientific American
My fellow ice book author Amy Brady wrote an article for Scientific American on the use of ice and its impacts in cocktail programs. I consider it a success that not only did she include The Ice Book in the story, I was able to get the expression "dirty dump" in Scientific American! Read: Climate-Friendly…
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Tools for Breaking Down Ice Blocks
For Bevvy.co, I wrote up Ice Tools for the Bar: Knives, Chisels, Saws, and More. This story came out of my own curiosity as to which were the best type of tools to use for cutting and carving ice. So I asked a bunch of people who do it on the regular. Since I wrote…
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All About EcoSpirits
For AlcoholProfessor.com, I wrote up EcoSpirits, a company with a system for avoiding single-use glass bottles sold to bars. I've been following them for years and am psyched they've set up locations in the US now. They fill from bulk shipping containers, put them into their custom-made and reusable "ecoTotes" and refill them as needed. …
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Dots are So Hot Right Now
I hadn’t noticed just how many different ways bartenders were incorporating the same basic shape until I saw them all together on the menu at the bistro Causwells in San Francisco. “This whole menu I just gravitated to circles,” says Elmer Mejicanos, beverage director and managing partner. “I should have called it the circle menu.”…