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You'll remember I spent a few months figuring out the best way to dehydrate liqueurs into flavored sugars. Now I'm finding new ways to use those liqueur-flavored sugars. Typically bartenders who use these dehydrated liqueurs sprinkle some on top of an egg white foam or use them as a rimming sugar on a cocktail glass. But I had the idea to use them as an optional flavor enhancer to cocktails - give the customer a drink and some powdered liqueur and let them add it if desired. (Some bars do this with bitters and tinctures.) So I bought some vegetarian... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

As part of my ongoing study of sugar in spirits and cocktails, I am curious to know what sugars bartenders are using in their bars - raw sugars, simple syrups, and any other sugars. Bartenders: I'd love it if you'd send me a picture of your sugar and tell me about your program. I got the idea for a series from Dave Kwiatkowski of Sugar House in Detroit, who sent a picture of his sugar. Kwiatkowski says, "It's certified fair trade Malawian natural demerara sugar. It's extremely sweet and an amazingly rich tasting, so instead of a 2:1 we use... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Alcademics reader Warren mailed me a picture of a sugar packet he picked up near Cancun. It's labelled "Mascabado," which is the same thing as muscovado. According to Sugar.org, "Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than "regular" brown sugar." The Sugar Spirit Project is sponsored by Bacardi Rum. Content created and owned by Camper English for Alcademics. For the project index follow this link. Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

I haven't created cocktails yet with the dehydrated liqueurs I've been making for the Solid Liquids project, mostly because I figure y'all are don't lack imagination and will find good uses for them. But here's a drink I've been hankering to create since the beginning. The Aviation cocktail was originally made with gin, maraschino liqueur, lemon juice, and creme de violette liqueur, but at some point in one cocktail book copying from another, they left off that last ingredient. For something like 60 years, the recipe was written incorrectly as the first three ingredients only, even through the beginning of... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

I had some problems getting some liqueurs to crystallize in the Solid Liquids project. But I did find a fun use for them. Luckily I have a whole heck of a lot of silicone ice cube trays laying around. So I poured the still-hot, thick syrupy mostly-dehydrated liqueur into the trays. Then let it cool. (That's IM for Irish Mist, y'all.) These are kind of delicious candies to suck on, but they are a bit sticky. I recommend keeping them in the refrigerator so they don't turn back to glop. Then for additional fun, I busted out my Creepy Crawlers... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

I keep finding information about sugar in unexpected places. Previously as part of the Sugar Spirit project I read this from Sugar.org, the sugar industry's website: Sugar is simply separated from the beet or cane plant, and the result is 99.95% pure sucrose (sugar). The sucrose from sugar beets and sugar cane is not only identical to one another, but each is the same as the sucrose present in fruits and vegetables. But I've come across some contradictory statements in a different book. I've been reading Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

As part of the Sugar Spirit project, I am starting to be more aware of types of sugar in other countries. When traveling to Italy recently, I picked up a couple of packets of sugar. The "classico" sugar, according to my trip host, would be Italian-produced crystallized beet sugar. The (slightly racist?) "tropical" sugar is labelled as "zucchero bruno di canna" or "brown sugar of cane," so it's like Sugar in the Raw but the grains are smaller. Not a huge revelation but one data point that will hopefully be part of a large collection of others going forward. The... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Just for fun in the Solid Liquids Project I put some dehydrated Midori to good use. I made a Deconstructed Midori Sour. You dip the lemon in dehydrated Midori, bite into the Midori-coated lemon, and then do the shot of vodka. With people who do the lime-salt-tequila shot, they use the lime to and salt to hide the taste of bad tequila. In this case, the lemons were so tart that the sugar in the Midori wasn't enough to balance it out, so you need to vodka to chase the lemon rather than the other way around. Anyway, this is... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.