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.
This year at the annual Tales of the Cocktail convention in New Orleans, I'll be giving two talks: One on New Ice Techniques and the other on Bugs and Booze. If you have any related information to share on those topics, hit me up and I'll see if I can include it!
A video interview with Camper English on the Gin & Tonic, clear ice, and other stuff.
A story about ice in the Washington Post with quotes from your host Camper English.
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.
A few days before National Amaretto Day #nationalamarettoday I gave a talk to the San Francisco chapter of the US Bartenders' Guild about ice.
A podcast starring your hero (me).
"We're talking about tonic water, clear ice, malaria, and syphilis."