Category: camper_clips
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Using Isolated Acids in Cocktails: A Report and Recipes
In my latest article for CooksScience.com, I wrote about bartenders using isolated acids like citric, malic, tartaric, and succinic to amplify flavors and acidity in cocktails.
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Gin, Tonic, Ice, and My Tombstone
A video interview with Camper English on the Gin & Tonic, clear ice, and other stuff.
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All About Ice in the Washington Post
A story about ice in the Washington Post with quotes from your host Camper English.
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Bad-Idea Cocktail Ingredients in the New Issue of Imbibe
In the new issue of Imbibe (US), M Carrie Allan has a story about dangerous cocktail ingredients in which I’m quoted. She covers things like tobacco, homemade tonic water, and marijuana; and has a sidebar of other potentially-dangerous ingredients worth knowing about.
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Milk Punch: Science and Practice
A huge story I wrote on the practical and theoretical best practices in making clarified milk punch in Cook’s Science.
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Sherry, As Simply as I can Describe It
A concise-ish description of the sherry cocktails from a story I published in 2011.
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Frozen Dinosaur Incubator Laboratory, As An Event Bar Theme
I made cocktails for a code developer event a week ago and was able to get theme approval of "frozen dinosaur incubator laboratory" for it. This post is just some pictures from the event to show off. The company has a dinosaur in some of its material, and I knew I was going to serve Old…
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The Return of Blue Drinks: A Story from 2012
People are all excited about blue drinks these days, but I first wrote about their return in 2012. Since Details magazine went away and the story is no longer online, I rescued this story from the Internet Archives.
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All About Pechuga Mezcal: Meat Infused Agave Spirits
Would You Like the Chicken, the Turkey, or the Rabbit? Inside the Weird World of Meat-Distilled Mezcals