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Camper English
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I set out to sample nearly all of the new drinks on the menu at PCH in San Francisco. Continue reading
Posted 3 hours ago at Alcademics
Thanks for the information, giving proper credit is important. This visit was quite a while back so I don't remember how it was framed other than what I've written here.
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Good point - I typically think about spirits, which are far more resilient. While you can look up the contract of carriage for the airline and TSA, I don't recall that ice is prohibited (dry ice could be a different story). The TSA has the right to remove anything they want from your luggage, so even if it's allowed they could pull it out. What I do when I carry anything that looks odd is to label the heck out of it and hope for the best.
Toggle Commented 2 days ago on How to Pack Liquor in your Luggage at Alcademics
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In my latest piece for SevenFifty Daily, I asked a bunch of people about the return on investment of Tales of the Cocktail: How they measure it and how they maximize it. I also interviewed Tales' founder Ann Tuennerman to get her advice on how to maximize the event as an attendee or small brand sponsor, and addressing the question, "Is Tales too big?" Continue reading
Posted 3 days ago at Alcademics
Vestal vodka may be doing something similar. They do theirs in vintages also, recognizing annual differences.
Toggle Commented 3 days ago on When Vodka Was Made From Potatoes at Alcademics
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Not sure about this particular gin, but if there are post-distillation materials like peppercorns floating in the bottle then they'd further evolve/infuse/break down. Otherwise (if everything is distilled together) I'd be skeptical of the claim but willing to be shown otherwise.
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I cut my block down super fast just using the Uber Ice Pick, as I don't care about having square cubes. It takes me about 3 minutes or so, and is a super fun way to get out aggression by smashing it up into big chunks.
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Large format cocktail ice providers have been around for a while, but now big cube/sphere/spear providers are branching out into new shapes, sizes, making machines, and pushing into retail. Continue reading
Posted Aug 8, 2017 at Alcademics
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Y'all are going to feel super duper sorry for me, but I had to go to a nine-cocktail lunch at Mourad, the very fancy Downtown SF Moroccan restaurant last week. Continue reading
Posted Aug 7, 2017 at Alcademics
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A look at the new Cold Drinks bar inside China Live in San Francisco. Unexpectedly, the cocktail program is all about scotch whisky. Have a look. Continue reading
Posted Aug 3, 2017 at Alcademics
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If you're the sort of (messed-up) person who likes to feel up-to-date on the cocktails at bars San Francisco, you've got your work cut out for you this month. I'm counting at least eight bars that have changed over their menus recently. Continue reading
Posted Jul 31, 2017 at Alcademics
Thanks!
Toggle Commented Jul 29, 2017 on Specialty Cocktail Ice Providers at Alcademics
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Five tasty cocktails from New York bars: The Clocktower at The New York EDITION, Manhattan Diamond Reef, Brooklyn The Bennett, Manhattan FLAGSHIP, Montauk Le Boudoir, Brooklyn Continue reading
Posted Jul 28, 2017 at Alcademics
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A story on how copyright, trademark, and patents in the world of craft cocktails. Continue reading
Posted Jul 27, 2017 at Alcademics
I've never heard of any advantages when it comes to gin. Ideally it's the same condition as when it was bottled - which is interesting enough!
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Check out the new website Daily SevenFifty, where I have a story on the science of aging spirits. Continue reading
Posted Jul 24, 2017 at Alcademics
My advice would be to contact them directly via their website and/or contact the Armagnac Bureau to see if they could help you arrange a visit.
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Please sign up for the forthcoming Alcademics email list. Continue reading
Posted Jul 19, 2017 at Alcademics
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New books on Mezcal, Monster Movies, Gin Tonics, Popsicles, Dirt, and Women's History via Food. Continue reading
Posted Jul 18, 2017 at Alcademics
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While robots will eventually make all our jobs obsolete, they seem to be coming for bartenders first. Three robot bartender happenings have popped up on my radar recently. Continue reading
Posted Jul 17, 2017 at Alcademics
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Depending on where in the world you live, Campari is sold at different levels of alcohol and colored and labelled differently. Here's a look at a few bottles from around the world. Continue reading
Posted Jul 15, 2017 at Alcademics
I don't recall, but overnight anyway so that it was fully frozen.
Toggle Commented Jul 13, 2017 on Testing Out the Rabbit Clear Ice Tray at Alcademics
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Awesome! Thank you for sharing this. https://en.wikipedia.org/wiki/Eva_Ekeblad http://www.newsweek.com/how-make-alcohol-potatoes-eva-ekeblad-google-doodle-scientist-knows-what-do-634054
Toggle Commented Jul 10, 2017 on When Vodka Was Made From Potatoes at Alcademics
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A look at the fantastic new cocktails with Japanese flavors at restaurant Pabu in SF. Continue reading
Posted Jul 10, 2017 at Alcademics
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If absinthe was made with a distilled wine base, why did the wine industry lobby to have it banned? Notes from a discussion about the impact of the vine infestation phylloxera on absinthe in the late 1800s. Continue reading
Posted Jul 7, 2017 at Alcademics