Camper English's Published Work

Interview with Tito of Tito's Vodka- The Tasting Panel magazine - Jan 2010

The Tasting Panel magazine - Jan 2010

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Alcohol in the Recession - The Tasting Panel magazine - Jan 2010

The Tasting Panel magazine - Jan 2010

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Ginger Jones - The Tasting Panel magazine - Jan 2010

The Tasting Panel magazine - Jan 2010

Go to Page 65

Where to drink well in San Francisco while the sun's still out

impressive for quantity--but not creativity.

Even though many of the city's best destinations for superb cocktails are only open at night, if you're strategic, you can drink well at noon. Here, a road map to a tension-free (and unproductive) afternoon:

via tastingtable.com

Whiskey sold by the barrel from Bruichladdich, House Spirits, Jack Daniel's and Tuthilltown Spirits

Over the years, we've watched whiskey labels become increasingly specific; single-malts, small-batch, limited edition and single-barrel options abound. But it doesn't get any more exclusive than a single barrel sold to a single person--you.

via tastingtable.com

Smuggler's Cove - San Francisco, CA - Citysearch

The former Jade Bar space has been transformed into an over-the-top, three-story nautical theme bar by owner Martin Cate, one of the nation’s top tiki cocktail experts. Fitting with tiki tradition, the place is designed to be an escapist fantasyland, although Smuggler more elaborate than most in this campy genre, packed full of South Seas island and pirate ship props and a two-story waterfall tying it all together.

via sanfrancisco.citysearch.com

Sweetening drinks can be a science

Gin that bruises, 500-year-old secret recipes and miracle hangover cures. The world of cocktails is rife with myths and misinformation. As we slowly move out of the Dark Ages and into the cocktail Enlightenment, bartenders are starting to use scientific methodology to disprove hearsay and improve drinks.

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Spirits

• Sweetening drinks can be a science 01.08.10
• Bartenders shift from lecture to nurture 12.27.09
• Barrel can bring a bonus to booze 11.29.09
• A fresh push for American apple brandy 11.15.09

More Spirits »

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Some of that science will be explained Jan. 20 at the Exploratorium. A one-night event (sold out, though the Web site promises to share details for home experiments) will include exhibits on the science behind layering a pousse-café, why absinthe turns white when water is added and how cocktails are affected by the shape of ice.

via www.sfgate.com

Bartenders shift from lecture to nurture (SF Chronicle)

A common sight in the nation's speakeasy-themed bars is a list of rules about what one can and cannot do - and can and cannot order. But among a newer batch of bars, the trendiest design feature is dialogue.

via www.sfgate.com

The count comes a-courting | San Francisco Magazine

Bottle talk with the CEO behind San Francisco's favorite shot, Fernet-Branca.

via www.sanfranmag.com

Spirit-swapping: SF bartenders' new favorite hobby (TastingTable San Francisco)

Relatively few classic cocktails call for tequila or mezcal, as those spirits weren’t popular in the States in mixology’s first golden era.

Today, however, San Francisco’s tequila-loving bartenders have been swapping out bourbon and Scotch for south-of-the-border spirits in both vintage and modern cocktails.

via tastingtable.com