This is Camper English's Typepad Profile.
Join Typepad and start following Camper English's activity
Join Now!
Already a member? Sign In
Camper English
Recent Activity
Image
In the digital magazine version of the new Drinks International, you can find my stories on trends in bars/cocktails in New York and San Francisco, including things like catering to Instagram, slushie-formatting everything, bars-within-bars, and absentee bartenders. Continue reading
Posted 1 hour ago at Alcademics
I think the trick here is the mini-fridge as it freezes slowly which makes clearer cubes than a standard unit.
1 reply
Image
The Wizards of Elixirs, a friendly cocktail competition to benefit Napa High School Athletic Boosters. Fashioned in walk-around style at the Culinary Institute of America’s Copia location in Napa, The Wizards of Elixirs invites guests to sample cocktails by 13 of Wine Country’s top bartenders as they vie for the People’s Choice Award and apps prepared by the CIA. After The Wizard of Elixir is crowned, stay for a Halloween costume dance party from 8-11 p.m. Costumes are encouraged but not required. Light bites provided by the CIA. Continue reading
Posted 6 days ago at Alcademics
Image
Can boiled water degas it? Or will gas become reabsorbed into water, thereby making just-as-cloudy ice in the directional freezing system. Continue reading
Posted Oct 9, 2017 at Alcademics
Image
In my latest story for SevenFifty Daily, I wrote about the return of cochineal coloring in spirits. As you probably know, Campari removed the cochineal from their formula around 2006. Now a lot of brands - some of them Campari substitutes, some not - are putting it back in. Continue reading
Posted Oct 6, 2017 at Alcademics
Image
Nico de Soto of Mace in New York has visited 49 out of the World's 50 Best Bars 2016 list. He'll hit the last one shortly, and if his predictions are correct, also finish the 2017 list (announced October 5th in London) soon afterward. I interviewed him for SevenFifty Daily. Continue reading
Posted Oct 4, 2017 at Alcademics
Image
A dozen new drinky reads for fall including books on the Bay Area, New York cocktails, 3-ingredient drinks, cocktails on the road, Canadian whisky, Champagne, and drinks of movie spies. Continue reading
Posted Oct 2, 2017 at Alcademics
Image
Will you be at Bar Convent Berlin next week? If so, then you should probably come see me talk about the Gin and Tonic. Continue reading
Posted Oct 1, 2017 at Alcademics
Cool, I haven't heard of anywho who got a vibration method to work. Have you made your dental mold vibrator work yet?
1 reply
Image
Not every book in the library is available as an ebook, 0f course, but out of curiousity I decided to see how many cocktail books are available for online check-out at the San Francisco Public Library. The number was a surprising 203. Continue reading
Posted Sep 18, 2017 at Alcademics
Image
In my latest story for SevenFifty Daily, I wrote about new temperature and humidity sensors installed in warehouses at Buffalo Trace, and what those could mean for studying aging of spirits and adjusting future blends. Continue reading
Posted Sep 14, 2017 at Alcademics
I have questions! What's on the ends of the wires? How do you heat it? Do you have a picture of your system?
1 reply
Only way to know is to test it - if it's vinegary at all, you know it's bad.
Toggle Commented Sep 2, 2017 on How Long Does Sherry Last? at Alcademics
1 reply
Updated - thanks!
1 reply
Hello - I think I see where the confusion arises, and I think it's because I was unclear in my writing. I believe what I meant to write was "Only the male plants, WHICH do not sprout quiotes, have a cogollo." In other words I think I was saying (this was 5 years ago) was that females have quiotes and males have cogollos. However due to the time passed I am not sure of this, and recommend that you find another source to verify it. If you find one please comment again! Apologies for the confusion.
1 reply
Image
One of my favorite bartender-visionaries Thad Vogler released a book about learning/purchasing spirits by going to where they're made. While Vogler owns Bar Agricole, Canada's Jen Agg owns Agrikol in Montreal, and also has a book out from a very different owner's perspective, called I Hear She's a Real Bitch. Like Vogler, Anistatia Miller and Jared Brown travelled to Cuba to write their latest book (I think it's their third on Cuba cocktails and bartenders), while Brad Thomas Parsons wrote no doubt his most fun book to date, starring cats that live at distilleries. New Orleans rum legend Brian Rhea finally wrote a book that should be full of tales from his many years in bars, while for newbie drinkers we have Drink Like a Bartender and for sci-fi fans there is a whole book of out-of-this-world cocktails awaiting. Beyond that there's an American history and booze book, a book that tells bartenders how to win international cocktail competitions, a book on cider (and shrubs and vinegars), one on bar cart styling, and finally a brand book from Fever Tree Tonic Water. Continue reading
Posted Aug 25, 2017 at Alcademics
Image
The specially designed 1.5 oz. branded shot glass keeps the liquids apart prior to drinking so that they can be enjoyed together without separation. The glass is now available nationally for on-premise use. (sponsored post) Continue reading
Posted Aug 24, 2017 at Alcademics
The sides of the death star mold leak? Sounds like you got a bad one - it should stay sealed.
1 reply
Image
I set out to sample nearly all of the new drinks on the menu at PCH in San Francisco. Continue reading
Posted Aug 21, 2017 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.
1 reply
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 Aug 19, 2017 on How to Pack Liquor in your Luggage at Alcademics
1 reply
Image
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 Aug 18, 2017 at Alcademics
Vestal vodka may be doing something similar. They do theirs in vintages also, recognizing annual differences.
Toggle Commented Aug 18, 2017 on When Vodka Was Made From Potatoes at Alcademics
1 reply
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.
1 reply
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.
1 reply