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Camper English
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Hah! Thanks for the hack.
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I left that in from Jason F.'s instructions. I don't use hot water normally. Dave Arnold also mentioned using hot water but I don't recall why. In my experiments hot water didn't make any difference. http://www.alcademics.com/2009/10/does-hot-water-make-clearer-ice-than-cold.html
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A post-WWII quote reminds me of drinking in 2005. Continue reading
Posted 8 hours ago at Alcademics.com
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Another method of making super clear ice spheres using different molds in a cooler. Continue reading
Posted yesterday at Alcademics.com
Posted 5 days ago at Alcademics.com
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Twelve new books out on beer, vermouth, bourbon, modern and mob-related history, gin, and jars. Continue reading
Posted 6 days ago at Alcademics.com
Hi - Did your tonic turn out clear? The picture in your post is still pretty brown but I'm not sure if that's the "before" picture. Also, was it still bitter yet not bark-tasting? I don't know what the chemical process is for extracting purified quinine from bark - if you can just boil it or put it in alcohol and then the rest we just need to filter; or not. I wonder if the agar process removes the quinine too, basically just takes out the particulates where the quinine is, or if it takes out the stuff that isn't quinine and leaves the quinine behind.
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Eleven new whiskies from around the world and news about some others. Continue reading
Posted 7 days ago at Alcademics.com
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Behold these new syrups, sodas, mixers, blenders, and coolers. Continue reading
Posted Aug 20, 2015 at Alcademics.com
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Melons melons melons! They're everywhere. Run to your nearest bar. Continue reading
Posted Aug 20, 2015 at Alcademics.com
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A story on Bloomberg about using a dehydrator for food and booze with quotes from me. Continue reading
Posted Aug 18, 2015 at Alcademics.com
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I helped judge a cocktail competition with Tullamore D.E.W. and the winner gets sent to Ireland! Continue reading
Posted Aug 18, 2015 at Alcademics.com
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For this project they've brought on Nicolas Torres, who is also in charge of the cocktail program at Lazy Bear (read about the drinks here) and also pulls shifts at The Hideout at Dalva. Torres invited me in to try the drinks, so I said yes. Continue reading
Posted Aug 17, 2015 at Alcademics.com
Comments: Typepad does a stupid thing where there is a "Show More Comments" link at the bottom of the page (when there are lots of comments) too close to other stuff so you wouldn't notice it unless you went looking for it. Maybe I'll contact support and see if I can manipulate it somehow. Thanks for the reminder.
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Thanks! Will fix.
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Good point and interesting theory about the boiling vs low mineral count in cloudiness vs bubbles. Not only is pure water not in high demand there, Brits are historically stingy with the ice :)
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For Departures.com I wrote up a piece about older bars still doing it right (NOPA, Agricole, Comstock, Trick Dog, Smuggler's) and some new ones worth checking out (Dirty Water, Dirty Habit, Pabu, Du Nord, ABV). Continue reading
Posted Aug 10, 2015 at Alcademics.com
The no distilled water for sale thing is odd. I've found lately that most bulk purified water on shelves these days is distilled but then has minerals added back into it, which doesn't help us for our clear ice experiments. I remember as kids that you were supposed to use distilled water in the iron so that the minerals didn't clog it.
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Actually I was wrong and my TDS is even lower: San Francisco Tap Water, Average = 132 ppm Camper's Tap Water = 32 ppm Camper's Tap Water, after filtering with Mavea water pitcher = 28 ppm Camper's Tap Water, after filtering with Zero Water pitcher = 0 ppm Distilled Water (purchased), no minerals added = 0 ppm
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Wow! Thanks for sharing all this info, I'm sure it will be useful to people having similar issues. My water in San Francisco measured at 132 TDS so that's a lot less than in London. There is a water filter called Zero Water which filters water down to nearly TDS 0: http://amzn.to/1HCdOmo and maybe that could help eliminate or reduce the need for boiling or buying distilled water. I would say with my average block (unfiltered tap water) it's 60-75% clear ice and the rest cloudy. But now I should probably try boiling my water to see if it helps. It didn't help before I started using a cooler, but it can't hurt to try again.
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I will visit Chicago this September 14, both to see all your cocktail bars and also to give a talk representing the industry group The Spirit of Italy. Continue reading
Posted Aug 5, 2015 at Alcademics.com
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Announced today, these San Francisco bars were voted by over 400 industry professionals as among the 50 best in the world: Smuggler's Cove Trick Dog Tommy's Mexican Restaurant All three bars have previously made the list. The actual placement on the list (the number at which they came in) will be announced at the ceremony in London on October 8. Your host here at Alcademics, Camper English, is the North American regional voting coordinator for the World's 50 Best Bars list from Drinks International magazine. Continue reading
Posted Aug 3, 2015 at Alcademics.com
They sell them at the bar, I don't see them for sale online.
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June 2012: Oysters at an oyster farm near Marseillan, home of Noilly Prat vermouth. Read more here. Continue reading
Posted Aug 2, 2015 at Alcademics.com
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Pectinex, centrifuges, malic acid, and hydrosols: They're making your cocktails delicious. Continue reading
Posted Jul 30, 2015 at Alcademics.com