Category: science
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Robot Bartender Report on Popular Science
My first story for PopularScience.com is a report on the bartenders from BarBot, held this past weekend in San Franicso. Go here to read the story! It's mostly a slideshow with videos as well.
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A Visit to the Nordic Food Lab in Copenhagen
This February I was lucky to be invited to visit the Nordic Food Lab, which is located on a boat floating in a harbor off Copenhagen. It was formerly the research lab of the world's top-rated restaurant NOMA, and I believe they still have a close relationship and work together on projects. The lab is…
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Filtration in Spirits: A Primer
For CLASS Magazine online at DiffordsGuide.com, I wrote an article about filtration in spirits. This was based on the research I did for my talk on the subject at the Manhattan Cocktail Classic earlier this year. Don't Forget the Filtration FactorBy Camper English Nearly every spirit undergoes some sort of filtration, yet we rarely acknowledge…
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The Science of Dilution
While at Tales of the Cocktail Vancouver, I attended the seminar on dilution by Audrey Saunders and Harold McGee. Saunders is the owner of the Pegu Club in New York and McGee is the author of the seminal work On Food and Cooking: The Science and Lore of the Kitchen. Part of the discussion…
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Carbonation Science
I was lucky enough to get a sample of the Perlini cocktail carbonating system, but before I even got around to using it I was fascinated by carbonation information the instruction manual. Note: Yes, I read the instruction manuals. Pretty much always. The Perlini is basically a cocktail shaker than you fill with carbon dioxide…
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Instant Infusions in Tasting Panel Magazine
I have a short piece in Tasting Panel Magazine about the instant infusion method – using a whipped cream charger filled with nitrous oxide to infuse flavors in spirits – and Purity Vodka's promotion of the technique. The story is at this link, which opens a digital magazine reader. By the way, the original Dave…
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The Science of Sweet in the San Francisco Chronicle
The science of cocktail sweeteners is Camper English’s latest story in the San Francisco Chronicle.