Author Chat with Camper English
Watch this enlightening conversation with cocktails and spirits writer Camper English, as we dive into his latest book, Doctors and Distillers, a reading selection of the Campari Academy Book Club.
Learn more about Camper’s examination of the interconnected history of alcohol and medicine including the remedial origins of modern cocktails.
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Class Recording: Orange You Glad You Came To This Class?Unlock the world of orange liqueurs with this class and horizontal tasting covering the most essential bottles.
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Where The Wild Drinks Are: Class RecordingDanny Childs (author of Slow Drinks) teaches "farm to glass" cocktails. Harness wild flavors with ferments, tinctures, and more!
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Notes From a Pop Up: Tips, Tactics, and TechniquesPop ups can be hard. With smart planning and prep, they don't have to be.
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How To: Banana Oleo SacchrumThis Banana Peel Oleo Sacchrum is a no-fuss hack to add playful tropical notes to drinks.
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Scorpion Bowls and Survival: A Chinese-American Cocktail LegacyFamily history, immigrant experiences, and Mai Tais.
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Nose Dive with Harold McGee: Class RecordingAuthor Harold McGee talks scent and flavor on a molecular level, from the cosmos to why your next Daiquiri might need Parmesan...
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Training
A guide to Cynar and how to serveCynar liqueur is typically served as an aperitif but can also be used in many cocktails thanks to it’s versatility.
Recipe
Ch-Ch-Cherry Bomb BoulevardierTry this "very cherry" Boulevardier from our team's BCB pop up.
Training
Espolòn tequila and the art of tequila productionEspolòn tequila is an un-aged tequila with notes of sweet agave. Learn more about the history and flavor profile here.
Article
Sam Ross: Why classic cocktails and formulas matterSam Ross, inventor of the Penicillin and the Paper Plane, says formulas make you a better bartender.
Recipe
Spicy EspolomaThe opportunity to meet the unrivaled flavors of Mexico. Ancho Reyes brings the crips warmth of poblano chiles to a Paloma made with Espolòn Blanco.
