Camper English, San Francisco, CA, US
Camper English is a cocktails and spirits writer and contributor to Fine Cooking. He likes good tonic water, big ice cubes, fresh juices, and pretty much any cocktail with black pepper as an ingredient.
Vermouth takes the lead in this floral cocktail.
This play on the Aviation cocktail trades gin for vodka, but adds absinthe to keep it interesting.
This tall refresher uses a base of Drambuie for its honey notes.
To a Mojito-style combination of ingredients, we add cucumber and a whisper of absinthe.
Get a head start on summer with this refreshing pisco cocktail.
Tequila and grapefruit are found in this not-so-close Sangria cousin.
The classic Negroni gets a splash of citrus in this cocktail.
Almond milk is the base of this cocktail with Mexican flair.
A dessert cocktail combines smoky scotch and chocolate liqueur.
Beer and wine make the base for delightful syrups.
This soothing hot cocktail calls for black tea with vanilla and smoky mezcal.
Warmed oatmeal stout makes the base of a great winter cocktail.
This vintage cocktail from Boston contains rye whiskey, two kinds of juice, and grenadine.
Aged rum and apricot liqueur aren't your typical holiday cocktail ingredients.
This rum-based cocktail also contains a touch of cognac.
This unexpected flavor combination is great in cocktails like the Chartreuse Swizzle.
Scotch, Lemon, Ginger, and Honey come together in this delightful drink.
A book on retro cocktails skips the popular ones and suggests some others for revival.
A new brand of creme de menthe inspires reconsideration of the Stinger and other 1970s cocktails.
A new book looks at the drinks in the books and life of Ernest Hemingway.
A new book on sophisticated shots might make you consider them in a different light.
Most vodka cocktails and simple and juicy. This one is rich and seductive.
This cacao-enhanced drink comes from a new book of recipes for cocktails from Boston.
The Old Cuban is a sophisticated Mojito variation made with dark rum and champagne.
This cocktail comes from a great new book about the best bars in the world.
Warm up your muddling arm for this gin drink with cherries.
Beer, ginger beer, and blackcurrant liqueur make a spicy and refreshing combination.
Earthy manuka honey and hot sauce provide the sweetness and spice for this tequila cocktail.
The Rouge No. 10 combines black pepper-infused gin with strawberries.
This simple soft drink comes from a new book on homemade sodas.
A cocktail from Chicago uses rhubarb and rosemary to delicious effect.
This Cuban cocktail with rum, vermouth, and grenadine or curacao has unclear origins.
Use this 'sour' cocktail as a model for creating originals on the fly.
Join FC's drink blogger Camper English and Senior Editor Denise Mickelsen for cocktails in San Francisco.
The Aperol Spritz is a warm weather refresher that can go from the picnic to the beach.
A simple and refreshing way to drink sake this summer.
This drink from Portland, Oregon combines two bitter citrus flavors to great effect.
The Matador is a vintage tequila drink that shuns citrus in favor of vermouth and orange curacao.
This low-alcohol cocktail is great for summer sipping.
Cherries, limes, and the flavor of oranges come together in this summer drink.
From a book on frozen treats with liquor comes this recipe for a cucumber spice pop with a bit of a kick.
A few suggestions for sprucing up a summer classic.
Fancy up your Rum and Coke with a couple of other ingredients.
A new cocktail book focuses on using fresh ingredients in drinks.
From a new book on beer cocktails comes this recipe containing berry flavors and hoppy ale.
Give this juicy cocktail with Pimm's and cucumber gin a try.
Summer’s favorite cocktail for a crowd, now appearing in a rainbow of colors.
Though Derby day approaches, we'll look beyond the Mint Julep for another recipe out of Kentucky.
The El Diablo is a delicious cocktail with tequila, ginger beer, and creme of cassis.
This cocktail is juicy with a touch of smoke.
In which Peruvian pisco stands in for rye whiskey in the Sazerac.
A cocktail with rum and port.
All brands of Irish whiskey come from just a few distilleries.
A look at blended versus pot-still Irish whiskeys.
A whisk(e)y spelling lesson and a cocktail with Irish whiskey and honey.
This version of the Hemingway Daiquiri uses tequila instead of rum.
From a hotel bar in Vancouver comes this cocktail of vanilla, orange, and mint flavors.
The classic Pisco Sour gets an update with the addition of rose water.
From a new cocktail book comes a subtle apricot and peach-touched gin cocktail.
A surprising combination of licorice-laden absinthe and orange flavors in this drink.
This tequila and honey drink will have you buzzing.
How do floral flavors pair with smoky scotch whisky? Pretty well, it turns out.
With apples, cherries, maple syrup, and baking spices, this cocktail tastes like pie.
The cognac gives this otherwise tropical cocktail a wintery twist.
A tiny splash of aquavit brings the bold flavor of caraway to this cocktail.
A cocktail created around aged rum from Brazil with ginger and cinnamon.
The classic cocktail the Hanky Panky was invented by Savoy Hotel bartender Ada Coleman.
The flavors of ginger and allspice lend this cocktail a warm winter spice quality.
A combination of fresh lemon, limoncello, and tonic water makes for a tall low-alcohol cocktail.
This non-alcoholic eggnog is flavored with bananas and your choice of chocolate, ginger, or pineapple.
A pickled grapes recipe from a new book will have your garnish tasting as good as your drink.
This fall-flavored cocktail works with apricot, peach, or pear liqueur.
The Chrysanthemum is a lovely, low-alcohol classic cocktail.
A basil-flavored vodka and pineapple juice form the heart of this cocktail.
This rich cocktail pays tribute to the city of Copenhagen where it was created.
Fall back with this hearty cocktail containing vodka, pomegranate, and a touch of vinegar to make it interesting.
A unique potato vodka from Sweden adds depth to light cocktails.
Combining winter citrus, spicy ginger, and bourbon, this cocktail bridges the gap between the summer and winter.
This cocktail centers on Barenjager, a honey liqueur originally made for bear hunters.
Learn how to tell your reposado from your anejo in this explanatory post about tequila.
A cocktail that tastes like apple pie is made with a unique grass-flavored vodka from Poland.
Sure, orange juice and coconut rum go together. But throw some Benedictine and ginger beer into the mix and you've got a more sophisticated sipper.
This vodka-strawberry cocktail would be straight-forward were it not for some surprise ingredients.
This watermelon drink from a San Francisco bartender can be made with a variety of base spirits to suit your mood.
Once all but extinct, American rye whiskey has made quite the comeback.
Being true to vintage recipes can require a touch of cocktail archaeology.
Fruity, floral,and fun are not the typical descriptors used for gin, but this new batch of brands is anything but traditional.
We've seen a lot of punch recipes, but this refreshing cucumber-lime version is a rare number with a base of absinthe.
When making a Pina Colada it is helpful to know the difference between coconut water, coconut milk, coconut cream, and cream of coconut.
This summertime drink, discovered at a cocktail contest in France, combines gin, plum wine, lemon, and cinnamon.
The Japanese have been making whisky since the 1920s. The mizuwari serving style is a fancy way of making a whisky highball.
Sparkling wine, pomegranate, gin, and lemon all share space in this tasty cocktail.
The Last Word is a newly-popular classic cocktail that has inspired many spin-off drinks.
Supposedly created by mistake, the Negroni Sbagliato is both bubbly and slightly bitter; a great aperitif.
Save yourself the trip to Singapore and make the Sling at home.
Upgrade your tonic water and improve your drinks dramatically.
The New Orleans classic drink the Ramos Gin Fizz gets an update from a French bartender.
A cocktail created on-the-spot combines flavors of flan, creme brulee, mango sticky rice, and the milkshake-like Batida.
Nearly-forgotten classic cocktail The Saratoga mixes whiskey and cognac to create a blend of deliciousness.
The Breakfast Martini owes its name not to the time of day at which it should be served, but to one of its ingredients: orange marmalade.
In this post we examine simple syrup: regular vs. rich syrup, its spoilage times, and use in cocktails.
Rustic, artisanal mezcals are creating new fans, and those fans are creating new cocktails.
Two new-and-improved sloe gins on the market will bring your fizz back to life.
Over a tall, refreshing cocktail, we discuss the difference between dark rum and aged rum. Lime BumbooBy John Deragon1 1/2 ounces Zacapa 23 Rum1/2 ounce orange liqueur1 ounce lime brown sugar syrup*1 ounce waterLime wedge for garnishNutmeg for garnish*To make lime brown sugar...
Brazil's most popular cocktail has gone global.
Orgeat is an almond syrup essential to a proper Mai Tai but useful in other drinks such as the contest-winning Mi Ruca.
There are many ways to make an Irish Coffee, but most of the fuss is over the cream on top.
The biggest trend in cocktails is that they're getting better everywhere.
The distinction between curacao and triple sec orange liqueurs is more a matter of history and coloring than the way they’re made today.
For the simplest of champagne cocktails, add a splash of a floral liqueur and behold the aromatic fireworks.
French, Italian, sweet, dry, red, white: Here’s a quick tip on remembering which vermouth is which.
Do you really need all that equipment to enjoy absinthe? The short answer: Nope.
With an explosion in the variety of bitters on the market, one unexpected flavor seems to dominate: celery.
The tasty aperitif Dubonnet was originally designed to help the anti-malarial medicine go down.
Once upon a time, a cocktail was a specific drink rather than an entire category of beverages. Today it goes by a different name.
These spicy vodka infusions will be done in a day and ready for tomorrow's Bloody Mary brunch.
This scotch cocktail contains an unusual set of ingredients that make magic together.
While we most often associate warm drinks with whiskey and rum, the Hot Buttered Anejo makes the case for tequila.
If you like peppermint hot chocolate, try this grown-up version made with green Chartreuse.
Move over, margarita mix: The Dragonwell Punch plays well with tequila.
This Thanksgiving, your turkey can come in cocktail form.
Speakeasy, a new cocktail recipe book from the owners of New York's Employees Only bar, features clever spins on classic drinks.
Make your own grenadine and put it to good use in the juicy Jack Rose Cocktail.
When cocktail bloggers gather, strange drinks happen.
The Harvey Wallbanger may have gone out of fashion with the fern bar, but the drink deserves a second look.
The Aviation is a classic cocktail with a name that confounded mixologists- until they discovered the drink's true origin.
Homemade Ginger Beer is delicious on its own and mixes well with most spirits.
The Negroni is a classic cocktail made with Campari, a bitter aperitif celebrating its 150th birthday in 2010.
Sherry is not only a food-friendly fortified wine, it's also a versatile cocktail ingredient.
Though the historically correct Gimlet should be made with preserved lime, fresh citrus is far more tasty.
This refreshing vodka cocktail from Fine Cooking drink blogger Camper English can be prepared one at a time or in bulk for parties.