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2 weeks ago | 
alcademics.com | Camper English
My latest story for Food & Wine is an explainer about “super juice.” Read it here.
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2 weeks ago | 
msn.com | Camper English
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2 weeks ago | 
foodandwine.com | Camper English
Credit: Food & Wine / Saratoga, Coca-Cola, Evian In early 2025, the bottled water brand Saratoga went viral. Long before the advent of social media, 125 years ago, the sparkling mineral water brand Apollinaris was one of the first bottled waters to achieve viral stardom. Both were associated with health fads. Bottled water has long been linked to wellness and fitness. Perrier’s bottle was designed to resemble the Indian clubs used in 1800s-era rhythmic gymnastics.
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2 weeks ago | 
foodandwine.com | Camper English
Credit: Artit_Wongpradu / Getty Images “Super juice” is an augmented lemon, lime, or other citrus juice that bartenders make in batches to use in cocktails. Its recipe results in about four to eight times the liquid volume of juice squeezed from lemons or limes, and it lasts for a couple of weeks in the refrigerator without much flavor drift. Super, indeed. The method to create super juice was shared in 2020 by bartender Nickle Morris of the (since closed) bar Expo in Louisville, Kentucky.
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3 weeks ago | 
msn.com | Camper English
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3 weeks ago | 
foodandwine.com | Camper English
Credit: MaximFesenko / Getty Images An extra-large, crystal-clear ice cube is perfect for an Old Fashioned, but it would do a cup of cola no favors. Likewise, the crushed ice that makes a Big Gulp so cool and refreshing on a hot day would result in a watery, weak Negroni. One size or shape of ice isn’t better than another. Different ice performs different functions for different drinks.
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3 weeks ago | 
yahoo.com | Camper English
An extra-large, crystal-clear ice cube is perfect for an Old Fashioned, but it would do a cup of cola no favors. Likewise, the crushed ice that makes a Big Gulp so cool and refreshing on a hot day would result in a watery, weak Negroni. One size or shape of ice isn’t better than another. Different ice performs different functions for different drinks. We all know that ice chills and dilutes our drinks, but let’s take a scientific look at how it can affect taste and texture.
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1 month ago | 
sfchronicle.com | Camper English
The Filthy Martini at San Francisco bar Causwells is so full of olives it’s practically a liquid tapenade. The house-made brine contains three kinds of olives. The vermouth includes both olive brine and an olive infusion. And the drink is garnished with an olive that, like a Russian doll, is stuffed with another olive that’s stuffed with a third olive. “We wanted to really lean on this olive thing,” said partner and beverage director Elmer Mejicanos.
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1 month ago | 
alcademics.com | Camper English
Bartenders joke about male customers who ask for their cocktails to be served in a “man glass” - an Old Fashioned rocks glass rather than in a cocktail glass on a stem, fearful that the Martini glass will make them look gay.
I am reading the preview of the forthcoming The Comic Book History of the Cocktail: Five Centuries of Mixing Drinks and Carrying On [amazon][bookshop] by the great David Wondrich, and it reminded me that this sentiment is nothing new.
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2 months ago | 
alcademics.com | Camper English
I am reading The Barbary Coast: An Informal History of the San Francisco Underworld by Herbert Asbury for the first time as I research San Francisco cocktail history.
(You can buy it on [amazon] [bookshop] to support this blog.)
My impression of this book is that the “informal” part of the history is important to note - you’d need to fact check it if you’d want to use the information academically.
