I've got something to say! Apparently.
Eater.com did a big interview with me about the SF cocktail scene and now it has gone live.
I blab about everything from the lack of molecular mixology in San Francisco to the death of muddling to the rise of carbonated cocktails. It goes on and on.
You'll have to let me know, but I think I didn't make too much of an ass out of myself. Read the story here.
My latest story for the San Francisco Chronicle is now online. I wrote about carbonated cocktails and the many, many different approaches bartenders are taking to make them.
Carbonated cocktails proving popular
By Camper English
A little fizz can do wonders for a cocktail, making it more aromatic, lighter and a bit more dynamic.Traditionally, drinks get that fizz from mixers like ginger ale, sparkling wine or soda water. But several new carbonating devices have given bartenders the opportunity to add sparkle to almost any drink.
Carbonating drinks directly "makes a more intense, more flavorful cocktail, as opposed to adding 2 ounces of soda water," says Cappy Sorentino, bar manager at Healdsburg's Spoonbar.
Read the rest of the story here.
I contributed a few write-ups to Entrepreneur Magazine's annual Best Business Bars story. It is the July issue, hitting newsstands now.
I wrote about Azucar Lounge in San Francisco, Drago Centro in Los Angeles, and ROOF at TheWit in Chicago.
Pick it up at the newsstand or read it online here.
I wrote this piece on predictions for the Bay Area cocktail scene back in November for The Bold Italic magazine, and it has just gone online. They made it look super snazzy for the web.
Predictions include:
Give it a read and let me know what you think! (Especially about that last thing…)
The SF Chronicle has announced the 2011 Bar Stars, bartenders who deserve special recognition. The introduction by Wine Editor Jon Bonne is here.
The Bar Stars are:
Click the links for the write-ups on each bartender.
(Photo by Russell Yip/SF Chronicle.)
(Photo courtesy of That's My Jamm)
David Ruiz of Mr. Smith's makes jams and preserves just for cocktails. I wrote about it with a quick note about jam in cocktails historically, and in which bar you can find a mezcal drink with strawberry-raspberry-jabanero jam. Yumz.
Read about That's My Jamm on Tasting Table. The story is here.
My San Francisco winter drinking guide in 7×7 Magazine is coming online in bits and pieces.
Here are some:
Oh hello, giant sexy four-page spread in the December issue of 7×7 Magazine written by Camper English!
Run screaming to your local newsstand to pick up the latest issue with a guide to winter drinking. In it you'll learn:
This coming week is the pre-opening of Bar Agricole, the big big big restaurant/bar project from Thad Vogler about which I am very excited. Bar Agricole opens on August 16th (15th according to the SF Chronicle).
I asked Vogler about his bar staff- and got a surprise. All the bartenders will work full-time at Bar Agricole. I know three of the crew pretty well already, and have a feeling I'll get to know the two others soon enough.
The Bar Agricole Bar Staff: