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.
I'm on a mission to freeze everything I can get my hands on into crystal clear ice balls. Here are the results of some experiments with edible flowers. They turned out super cool.
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!
Taking a peek and a few sips at the new whisky concept inside San Francisco's ABV.
A video interview with Camper English on the Gin & Tonic, clear ice, and other stuff.
A new batch of boozy books to peruse.
I'm compiling a list of bars with air conditioning in a city that rarely needs it.
A story about ice in the Washington Post with quotes from your host Camper English.