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Camper English
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Last year, we saw rosé everywhere: on tap, in cocktails, and in slushie "frosé" format. This year I think we'll be seeing rosé mixed into more and more finished products. Continue reading
Posted 51 minutes ago at Alcademics
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Glen Moray is excited to introduce its newest addition to their Classic Range, the Glen Moray Classic Sherry Cask Finish. First aged in North American ex-bourbon barrels for 6-7 years and then finished in the finest Oloroso sherry casks for 9-12 months, the result is a dram of whisky delight.... Continue reading
Posted yesterday at New Booze
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Alltech Lexington Brewing & Distilling Co. to introduce Pearse Irish Whiskey to the U.S. market [LEXINGTON, Ky.] – Though the stills at Pearse Lyons Distillery at St. James in Dublin have been working full time at their new home for over six months, they have been producing whiskey for over... Continue reading
Posted yesterday at New Booze
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I was the guest on a podcast speaking about the Gin & Tonic. Continue reading
Posted yesterday at Alcademics
You are very welcome!
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Awesome!
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The relationship between directional freezing and freeze distillation, and how the same concept can be used to explain a story from 1890 that clear ice from a lake is more healthy than the water from which it came. Continue reading
Posted Jan 9, 2018 at Alcademics
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Is, or was, Directional Freezing a patentable process for making clear ice? That question was proposed on a trademark class exam this winter. Continue reading
Posted Jan 8, 2018 at Alcademics
No personal experience with the machine- have only seen pictures of the prototype.
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I've met a couple people who've made their own. I think we'll see a lot of new machines on the market within a couple years. This one is like a Clinebell divided into 4 smaller cubes: https://www.bartendersice.com/
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Certainly people have looked at using vibration - not necessarily ultrasonic - to eliminate air. I even went to an adult store once to try to find a vibrating device with a cord, but turns out those aren't really a thing. I wouldn't waste batteries on it for environmental reasons - plus also either with the ultrasonic or regular vibrations, the noise in my freezer would probably drive me insane. It would still be fun to try for proof of concept but I can't recall anyone who has achieved it.
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Hi - I tried to comment on the other page but it didn't work. I would try a set-up like this: http://www.alcademics.com/2013/05/perfectly-clear-ice-balls-a-clever-trick.html and set your tovolo ice ball trays at the surface. They make several models so I'm not sure which ones you have.
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You could drink it as a shot, use it as an ice cube for another drink, or use the method to freeze other stuff in clear ice cubes.
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Absolutely - My fellow ice nerds and I have used all sorts of containers.
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Testing out a new product that makes clear ice cubes using directional freezing, a process uncovered here on Alcademics. Continue reading
Posted Dec 26, 2017 at Alcademics
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A new passport drink program at Berkeley's East Bay Spice Company with a chance to win a trip to Oaxaca. Continue reading
Posted Dec 20, 2017 at Alcademics
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A recipe from RumChata for the Salted Caramel Martini, made with RumChata, caramel vodka, and sea salt. Continue reading
Posted Dec 20, 2017 at Alcademics
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Southwest Air's magazine features a method found here on Alcademics for making a clear ice ball and freezing objects inside it. Continue reading
Posted Dec 13, 2017 at Alcademics
Thanks again - I don't see it on the calendar yet but I'll check again in the new year. Cheers.
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Only if it's unqualified. There is "bourbon," "straight bourbon," and things like "bourbon aged in a chardonnay cask," etc.
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Hi Christoffer - The bulge is on the top of the ice, is that correct? Sometimes this happens to me (though it's not cloudy), and I think it is because of the fan in the freezer. Maybe try a piece of plastic wrap over the top of the cooler to see if there is any impact. Distilled vs. Tap: Directional Freezing acts like a filter so all the minerals/chlorine will be pushed to the bottom and it shouldn't make a difference if you're only using the cloudy part. I personally use filtered (not distilled) water. You don't need to take out the minerals - they will get pushed to the bottom.
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Thanks Brian - Didn't see that one. I'll let your comment serve as the link to the book since you spent lots of time on your review!
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Behold! Here is my round-up of all the cocktails and spirits books (plus a few others) that were released in 2017. This year, beyond the annual deluge of whisky books, there are books aping the bartender lifestyle (Drink Like a Bartender, Straight Up), more narrative books (I Hear She's a Real Bitch, By the Smoke and the Smell), and recipe books seeking to simplify the process (3 Ingredient Cocktails, The Imbible, Road Soda) rather than reveal the secrets of complex drinks from top bars. All in all, another great year for reading about drinking. Continue reading
Posted Nov 30, 2017 at Alcademics
Awesome, thanks again!
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