I was trying to create a cocktail for my seminar at Tales of the Cocktail using an orange liqueur, a sponsor of my session. After attempts at an Orange Negroni and Orange Absinthe Frappe that both failed, I came up with this way-too-simple and drinkable-as-heck cocktail, perfect for summer days and morning cocktailing. I really don't like the screwdriver as a cocktail, but I *love* this. The Perudriver by Camper English 3.5 ounces fresh orange juice 1 ounce pisco 1/2 ounce orange liqueur (cognac-based) Add all ingredients to an ice-filled glass and stir.
Camper's Book: Tonic Water AKA G&T WTF is now available for sale.
I recovered this video from a couple of years ago and I thought I'd share. I was on St. Croix in the US Virgin Islands visiting the Cruzan Rum distillery and we stopped into this awesome dive bar Mt. Pellier Domino Club. There they have pigs in pens who love beer- they grab a can out of your hand and crush it with their terrifying teeth and suck down the beer. It's non-alcoholic beer so the pigs aren't drunk. I can't say the same for me at the time.
Here's my new story in the San Francisco Chronicle on Sunday, June 30. Coffee liqueurs make a splash in cocktails by Camper English The craze for organic, shade-grown, micro-roasted slow-drip coffee has percolated into the cocktail world. Bartenders are improving classic coffee drinks, finding ways to harness the beans' bitter, aromatic qualities rather than just the caffeine kick. Most cold coffee cocktails served in the past 20 or so years have been variations of the vodka espresso (better known as the espresso martini) credited to British bartender Dick Bradsell and made with vodka, espresso and Kahlua and Tia Maria coffee...
You may think all I do is futz around with ice all day, and you'd be mostly correct (for proof, see the index of all of the ice experiments on Alcademics here). I attempted to make another site banner today using a clear piece of ice stamped with ALCADEMICS, but I think I like the orange peel one (too big as it is) better. Click it to see it bigger if you're interested.
This past weekend I spent about 12 hours cutting ice and it was awesome! As part of a bartender catering gig with Rye on the Road I worked a wedding and rehearsal dinner in Monterey. With a trusty ice saw and my new ice pick from Cocktail Kingdom I went to town on those blocks of ice, chopping out fat cubes, attempting to carve spheres, and even making a heart to show the ice how much I love it. Despite how it looks in this picture I didn't have my hand replaced with an ice saw, but now I'm thinking...
Run screaming to the newsstand to pick up the June issue of Wired magazine, because there is a story by me in it. Sure it's only 100 words long and it's about how to make clear ice, something you may have read about here, but you can consider it a collector's item. Update: The article is online here.
The Burritt Room, the new bar in the Crescent Hotel in San Francisco, will be open to the public on May 27th. I first spoke to Kevin Diedrich about his plans for the beverage program. Tonight I attended a private preview. The place is looking as purposefully unfinished as it did a week ago, but this time with all the appropriate bottles of liquor stashed behind the bar and bartenders Diedrich and Kelli Bratvold (Bourbon & Branch, Rickhouse) ready to make the drinks. We had a short look (and taste) at some of the drinks on the menu. Of the...
My trip to the Manhattan Cocktail Classic is partially sponsored by Uber Bar Tools. Thanks Uber!