Category: camper_clips

  • Clear Ice in Cook’s Illustrated

    Hopefully if you're a regular reader of Alcademics you know all about how to make crystal clear ice in a variety of ways, so you're not going to learn anything from this post!

    I just wanted to denote and share for posterity a mention of my clear ice process was in Cook's Illustrated in the January/February 2020 issue.

    The section is online at this link.  

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    Interestingly, they also reposted the Clarified Milk Punch article that I wrote with Cook's Illustrated editor-in-chief Dan Souza. The story originally went up in 2016 on Cook's Science (RIP). However, they also recently produced a video about the process that you can view below.

     

     

     

  • The Life and Death of Kold-Draft

    Over at Punch, Drew Lazor wrote a story about the Kold-Draft ice machine. He covers the role the big clear ice cube maker played in the cocktail renaissance (I didn't realize it was around so long), and how many bars are abandoning the machine today due to its problematic performance record. 

    Lazor quotes me in the story:

    “I used to say at the time that the Venn diagram of America’s best cocktail bars and bars that owned Kold-Draft machines was a near-perfect circle,” recalls drinks journalist and ice enthusiast Camper English.

     Check out the story on Punch

     

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  • Nice Rats, But How Were the Drinks?

    THIS WAS FUN: I was paid to go to a pop-up live rat bar and review it for Eater.com

    Eater rat bar story 06132019

    I had a good time with it, of course. In describing the drink, I wrote

    On my visit the cocktail was pre-poured at least a few minutes earlier, with ice melting on top of the drink, adding a watery welcome layer to the sickly sweet entry-level cocktail dying in the cup below. The drink’s garnish is perhaps the most exciting component, featuring the root-end of a beet intended to mimic a decapitated rat’s tail (so, de-butt-itated?), which to be fair, is awesome.

    Please give it a read. More pictures from the Rat Bar are below. 

     

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  • Moving on from the World’s 50 Best Bars

    Global-logoSince 2011 I have been a polling coordinator- a person who chooses the judges- for the World's 50 Best Bars. I have just received notice that they'll be using a new polling coordinator in the US/Canada going forward, so I'll just be a voter myself (if they'll have me). 

    I was first asked to help build out the voting panel globally by Lucy Britner, then an editor at Drinks International Magazine that was the creator and owner of the awards. I met Britner the previous year at a cocktail competition where she saw I had a large network of international bartenders. It was a good fit as they wanted to grow the list into what it eventually became.

    Drinks International started the World's 50 Best Bars list two years earlier in 2009, and they had conducted their polling via telephone!  The 2010 World's Best Bars list supplement in PDF is here. At the time the top bars were Milk & Honey London, PDT, Harry's Bar Venice, Milk & Honey NYC, Buddha Bar Paris, Pegu Club, Death & Co, Employees Only, Harry's New York Bar Paris, and The Academy (formerly LAB). 

    At first I was a global polling coordinator, reaching out to bartenders, brand ambassadors, cocktail journalists, and other cocktailian world travelers I knew in every country. To toot my own horn a bit, my selection of global contacts (in part, I was not the sole coordinator) helped grow the reputation of the W50BB list into the most respected list of its kind over the next few years. Not only was my reputation as an honest and thorough journalist good for the credibility of the list, the judges I chose brought the same qualities to the voting panel.

    I still think that you can argue with the selection of bars that win, the voting procedures of one list versus another, and with ranking bars in lists like this in general, but it's impossible to deny that the voting panel is solid. (Actually it might be possible to deny it now – the list of voters used to be public but no longer is, in order to prevent any potential bribery. But I'm telling you as of 2018 the voters were the best of the industry.)

    Later I was assigned the role as polling coordinator just of the US and Canada, which was still a ton of work to ensure we had voters from every region of the countries and not just 100 voters from New York. In my last year of the gig, I achieved just under 40% female voters (not perfect, but pretty good).  The European poling coordinator was and still is Hamish Smith of Drinks International, and we both worked incredibly hard on the back end to ensure the list was always fairly executed. We had many wonky conversations about things like "can you vote for a bar inside another bar, or is that considered the same bar?"

    The World's 50 Best Bars was purchased by William Reed Media, owners of the World's 50 Best Restaurants list, in 2017. The restaurant list works a bit differently, with unpaid regional polling coordinators. It seemed clear with the new management that they wanted to work differently, bringing the bar list more inline with the restaurant one, and that my time as US/Canada polling coordinator would eventually come to an end. It did, and the 2019 list will be handled by a new polling coordinator. I will leave it to that person to announce their involvement, as I'm not sure how they intend to move forward with choosing voters but the contact page is here if you have questions. 

    So for all my past voters, thank you for honesty and for meeting your voting deadlines, even if it took a few reminders for most of you 🙂

     

     

  • Audience Feedback on Camper’s Tales of the Cocktail Seminar

    Tales seminarA few months after this year's Tales of the Cocktail, I received the feedback from my seminar Bitter Flavors, Taste the Rainbow. I did pretty good! 

    On the four categories: overall seminar, presenter quality, handouts quality, and amount learned, I received a rating of 9 out of 10 on all.  

    Positive comments that came in from attendees: 

    • Camper and his presentation were very interesting – he is clearly a subject matter expert. Made me want to explore this theme more! One of the highlights of tales for me!
    • So amazing! We were so impressed not only with the style of the presentation but the content. The format. Everything. Amazing.
    • This seminar could not have been better unless it was 3 hours long. Camper’s personality & teaching style is an honor to be around. More bitters & more Camper!!
    • Very interesting tasting seminar. Super bar-nerdy which is a good thing. Very informative about the safety and taste of the ingredients in bitters.
    • My favourite seminar!
    • I’ve watched 2 or 3 of his other seminars. Funny, engaging. He did a lot of pre-work and clearrrrrly knows the in and out. Some of these presenters have 10+ years of only doing one thing, it seems he has actually done so much. Excited to see his presentation next year(s)!
    • Awesome job covering a difficult and complex subject.

     

    Of the negative feedback, most was that I covered too much material (always better than too little, my greatest fear is that people will complain they didn't learn anything), or that the pace was too fast/topic was too advanced for some people (same). One person was mad about the font size of my handout. Two people said some of the slides were hard to read, so that's something I'll work on for next year. 

    Feedback is always tough but luckily I had a ton of very positive responses to compensate for the negative ones. Go me. 

     

  • A Little Overkill at my Tales of the Cocktail Seminar on Bitter Flavors

    This year as usual I gave a seminar at Tales of the Cocktail (well this year I gave one myself and then was on a panel for another one; this post is about the one I gave solo). This one was called Bitter Flavors: Taste the Rainbow. 

     

    bitter samples

    The idea was to give everyone information and tasting on individual bitter flavors- particularly the major ones of quinine/cinchona, wormwood, gentian, and rhubarb- because so often they're mixed together in amari and bitters. I chose for my tasting spirits that I thought were most indicative of the bitter flavors:

    • Rhubarb: Zucca (they sponsored the seminar)
    • Wormwood: Amaro Alta Verde 
    • Gentian: Saler's Gentiane
    • Cinchona: Kina Aero d'Or

    Plus Zucca wanted to feature a couple of cocktails, so at just 1 sample of each type of bitters I was worried that I wouldn't be able to ensure everyone could really isolate each type of bitter flavor. 

    So, as is my way, I panicked and went way overboard on homemade samples. By the end, everyone at their seat had 2 cocktails, 4 bitter beverages, 10 microtubes of bitter tasting samples, and 5 bitter solids. 

     

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    The preparation took me (along with help from my pal Maria) dozens of hours. I made infusions of various bitter flavors in alcohol, then diluted those down with water so they were essentially non-alcoholic. Then we put them all in microtubes and the solids in little baggies (luckily I live near a bong store), labelled them all, and then made an index and assembled ziplocks of everything. 

     

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    Oh, and I also created a print-out of most popular vermouth and amaro brands, and what the known and suspected bittering agents are in each. That project took me another 20 hours or so. Sometimes I think I might go too far.

    So during the seminar we now had plenty to taste and in the case of those big four bitter flavors, a finished product to confirm that taste in a product they could find on the shelf. The seminar seemed to go really well (we'll see when I get the reviews back) and I certainly felt everyone got their money's worth- a big fear of mine when I'm presenting. 

    Camper English at Tales of the Cocktail

    (photo stolen from Maggie Campbell)

    Camper English at Tales of the Cocktail

    I'm not sure that I'll ever do this seminar again in this format, but I may put together an ebook of some sort with the information from the seminar in it. 

     

     

     

  • Three East Bay Drinking Itineraries in the July Issue of San Francisco Magazine

    DgOUVVTVQAAs4ddFor my latest story in San Francisco Magazine, I wrote about three drinking itineraries in the East Bay. The five-page story is called The New Beverage Belt and it involves three tours:

    • Cocktail bars in Uptown Oakland, including the just-opened Hello Stranger and forthcoming Here's How. 
    • Tasting Rooms of Alameda, with seven stops including the Hangar One and St. George Spirits distilleries.
    • Day Drinking in Jack London Square, which was 100% an excuse to write about Heinold's First and Last Chance Saloon – and happily they took the photos of the bar to accompany the story. 

    I did a lot of drinking as research for the story, so out of respect for my liver go out and pick up a copy of the magazine or read it online!

    Sf mag story

  • Once Always Almond, Orgeat Has Gone Nutty!

    In my new story for SevenFifty Daily, I wrote about how orgeat, the French almond syrup famously in the Mai Tai, is now being made with a range of nuts, seeds, and other ingredients. 

    The story cites examples from around the country and we come up with a new working definition for orgeat. 

    Check it out!

     

    Orgeat

  • Black Cocktail Alternatives to Activated Charcoal

    In my latest story for SevenFifty Daily I wrote about how to turn cocktails black without using activated charcoal

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    While black cocktails may be extremely Instagram-worthy, the activated charcoal often used to give the drinks their inky hue could have serious health consequences. Activated charcoal can adsorb oral medications (and poisons, in the case of drug overdoses, for which it’s commonly used by emergency room doctors) so that the drugs never reach the bloodstream. It’s an uncomfortable fact that the sexy obsidian-colored old-fashioned you serve to a customer may affect the medication that person has taken shortly before, or after, imbibing.

    While one could add a medication-interaction warning about activated charcoal, like an allergen label on a drink menu, there are other ways to color a drink black that don’t require a scary-sounding note. SevenFifty Daily asked bartenders around the country for cocktail-darkening alternatives and learned that black sesame seeds, cuttlefish ink, and black food coloring are among the ingredients being used.

    The full story is here

     

     

  • The Future of San Francisco Cocktails (Predicted By Me) in San Francisco Magazine

    SF Mag cover Feb 2018It has been many years since I have contributed to San Francisco Magazine, but now I'm back! In the new February Bars & Nightlife issue, I have ten stories loosely themed around "Future proofing the cocktail: How Bay Area drink makers are reinventing our favorite alcoholic beverages."

    Below is the intro with links to all ten stories and brief intros from me. 

     

    Two decades into the Bay Area’s cocktail awakening, you’d think that bars would have settled into a comfortable middle age—the imbibing equivalent of staying home to Netflix and chill. But you’d be wrong.

    Creativity stirs all over the region, and drink makers and bar owners continue to spin out new ways to stay relevant and keep us guessing: with secret menus, popup concepts, and menu launch parties; with vibrant drinks, exotic ingredients, and bar-specific spirits; with quality concoctions served at double the speed, thanks to newfangled juices and outsourced ice. And to meet the expanding demand for quality, novelty, and expediency in booze consumption, new clusters of great bars have sprung up not just in the East Bay but also to the north and south. These changes are often nuanced but pervasive, taking place across many bars in many precincts throughout the ever-thirsty Bay Area.

    Scanning the cocktail horizon, you can spot the big ideas and the small revisions that are changing the way we drink in 2018 and beyond. Here are 10 of them.

    Bartenders Are Going Straight to the Source 

    How bartenders are directing spirits creation from distillers. 

    Forget The Simple Description: These Are Very Complicated Cocktails

    A look into the mind of Adam Chapman from The Gibson.

    Wine Country Has An Unofficial Cocktail AVA

    Drinks at the fantastic Duke's and other Healdsburg cocktail bars. 

    The Future (and Present, Actually) Is Female

    Who runs the bars? Girls. A sampling of ten women running things in Bay Area Bars. 

    Asian Restaurants Are the Center of Cocktail Innovation

    Once the home of sake bombs and soju immitations of real drinks, now Asian restaurants are some of the most forward-looking. 

    Viking Drinks Are So Hot Right Now

    Aquivit will be everywhere in 2018.

    You'll Be Spending the Night in San Jose

    Paper Plane and other great bars in San Jose.

    Your Highball Intake Is About to Increase Dramatically

    Whiskey and other highballs are happening. 

    Outsourcing Is In

    Blind Tiger Ice and Super Jugoso are going to have a major impact on prep work in SF bars. 

    The Mission Has Only Just Begun 

    So, so many new bars are opening in the Mission District. 

     

    I've already got my next assignment for San Francisco Magazine, so hopefully this will be a regular thing.