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Camper English
Recent Activity
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August 2011: The protected Bialystok forest in Poland is home to free-roaming herds of bison. I visited on a trip with ZU (Zubrowka) vodka. Read more here. Continue reading
Posted yesterday at Alcademics.com
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All of the amazingness you could witness at my seminar during Tales of the Cocktail. Continue reading
Posted 3 days ago at Alcademics.com
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A recap and recipe from the USA finals of the Disaronno Mixing Star competition. Continue reading
Posted 3 days ago at Alcademics.com
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Images from some recent creative cocktail menus in my collection in the form of card decks, comic books, subway maps, and more. Continue reading
Posted 4 days ago at Alcademics.com
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A write-up and wish-list for the great cocktail bars of Sydney, Australia. Continue reading
Posted 5 days ago at Alcademics.com
Oh I doubt that makes much difference- it's just a matter of whether the hole is so big that your ice cube tray is mostly hole and not enough tray :)
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For many years, bartending has been looked upon as a temporary job while one is trying to write a book/get acting gigs/make their band popular, but in the cocktail renaissance there are many bartenders who, from a young age, are looking at it as a long-term profession. This has spurred a bunch of seminars like this one: http://www.alcademics.com/2015/05/some-healthy-living-advice-for-the-cocktail-community-.html and this Facebook group: https://www.facebook.com/pages/Health-and-Wellness-of-the-Bartender/1532247777015343?fref=ts both dealing with health, wellness, and long-term thinking for bartenders; especially around the issues of reducing boozy/risky behavior and long-term career planning. Hopefully, and this looks to be the case, the great career bartenders I know getting into their 40s now will still be behind the stick in another 20-30 years.
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The Bols liqueurs in the US are not as good quality as they are in Europe/elsewhere (and generally not well-respected) - I think they use a different base spirit and possibly different sweeteners. This Maraschino is low proof and like the rest of the range, doesn't seemed designed for high-end bars.
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The reality about "new charred American oak barrels" that many people think are required for bourbon. Continue reading
Posted 6 days ago at Alcademics.com
Thanks - Fixed it.
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Notes from a talk about the History of Australian Bartending. Continue reading
Posted 6 days ago at Alcademics.com
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Some notes on wellness geared toward the cocktail community. Continue reading
Posted 7 days ago at Alcademics.com
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November 2010: The heart of agave plants, called pinas (pineapples) at the Tequila Don Julio distillery in Atotonilco, Mexico. Read more here. Continue reading
Posted May 17, 2015 at Alcademics.com
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Blended Canadian, scotch, and American whiskies, pisco, cool-sounding syrups, vodka designed for mixing with soda water, and other new products launching now. Continue reading
Posted May 14, 2015 at Alcademics.com
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New drink books on computer-generated recipes, tequila cocktails and the tequila industry, tea cocktails, homemade booze, and drinking stories. Continue reading
Posted May 13, 2015 at Alcademics.com
Very interesting, thank you!
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A look at the trends in new product launches seen at the Wine and Spirits Wholesalers of America Convention. Continue reading
Posted May 12, 2015 at Alcademics.com
Another reader had a problem in that water from the tap goes through and aerator, and he found that if he let the water settle (or take it from a Britta) he got clearer ice. Just one more thing to add to your list of experiments....
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There is definitely a vent at the top, so maybe I'm wrong and there is a fan I just don't know about. The "ideal" temperature is just barely below freezing to make the clearest ice, but that takes forever to freeze. Super cold freezers seem to cause cloudiness. Distilled water has not made any significant difference. Directional freezing does. Thanks for the link to this video. This person uses my methods without ever giving credit. Has a whole website about it.
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I fail at vegetable identification.
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A few great cocktails - with even better garnishes- from the WSWA Wholesaler Iron Mixologist cocktail competition. Continue reading
Posted May 11, 2015 at Alcademics.com
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November 2011: A tree at the Yamazaki distillery near Kyoto, Japan. Read about the visit here. Continue reading
Posted May 10, 2015 at Alcademics.com
Sounds like laziness will pay off - in safety! Camper
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One more variable to consider is the possibility that your freezer is too cold. One of my readers has a super strong freezer and it prevents clear ice from happening. Might that be a possibility? My freezer doesn't have a fan but it doesn't get frosty either.
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Thanks - I suspected that might be the case- ice floating. What's wrong with your cooler method though? Lots of motion in your freezer? That can ruin otherwise good process.
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