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Camper English
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The animal part is on the bottom of the mold, so you'd need to freeze it upside-down for directional freezing to work. The covers aren't tight at all, so the water dumps out if you do so. My next attempt could be to put the whole thing upside-down in a bucket/cooler of water, but I think then the mold would either sink, or drain slightly into the cooler/bucket. The animal part is maybe a quarter ounce of liquid, so it would be challenging to prevent that tiny amount from draining. Not saying it can't be done, just that I didn't try that hard to accomplish it.
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Trying out new ice molds with animals floating atop drinks like sea ice. Continue reading
Posted yesterday at Alcademics.com
Humberto confirmed the proportions. Shrubs and oxymel (and maybe not switchels) refer to both the syrups and the finished drinks with soda water. So this recipe is for a really really rich honey-vinegar syrup.
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As science and cocktails are pretty much my two favorite things (with Baywatch coming in a close third), I wish I could attend all of these! Continue reading
Posted 2 days ago at Alcademics.com
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I'm coming to Detroit to give two talks! I hope you can join me. Continue reading
Posted 3 days ago at Alcademics.com
Nice find!
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Makes sense- The printer/ink business model can be very profitable.
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Truth!
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These three amazing cocktail menus let you choose drinks by your taste in art, perfume, or childhood memory. Continue reading
Posted 4 days ago at Alcademics.com
Thank you for sharing. The first time I did this it was in an insulated bag, and couldn't get most of the ice out of it as it expanded when it cooled. Luckily the cooler shown is the shape that allows the ice to slide out relatively quickly. Many do not.
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Hmm that's a good point Zeke. I'm trying to make it easier on myself as the monthly round-ups are kind of a pain vs just putting a quick entry when the announcement hits my inbox; and was really thinking of the viewers coming in through Twitter rather than RSS who would see more of them. I don't think that individual New Booze posts are necessarily "worthy" of their own posts, as opposed to round-ups, and don't want to clog the blog with tons of them. And yet as mentioned the monthly posts feel like a lot of work. Perhaps the solution is to keep this one running annual page as planned and tweet to it with each new entry, but then additionally copy-and-paste each month's entries to a monthly blog post so that RSS subscribers will see them monthly. Not sure if Google will punish me for repeat information but maybe that's the way to make everyone happier....
Toggle Commented 6 days ago on New Booze 2017 at Alcademics.com
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A look at the new spirits products hitting the market. Continue reading
Posted 7 days ago at Alcademics.com
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They say that robots are coming for our jobs. It's true in the booze world too, if your job is a journalist or a brand ambassador. Continue reading
Posted 7 days ago at Alcademics.com
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A drink-through of the new tasting menu at the rum pop-up inside a bar inside a bar. Continue reading
Posted Jan 12, 2017 at Alcademics.com
You'd only lose alcohol if the machine is open - it would have to evaporate somewhere.
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Vinegar drinks: Shrubs, switchels, and oxymel. What's the difference and how do you use them? Continue reading
Posted Jan 11, 2017 at Alcademics.com
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Several years ago I visited the Deanston and Bunnahabhain scotch whisky distilleries. Click on those words to read about the visits. At the time I was there I was really obsessed with the effects of water in distilled spirits (not that I'm over it), so I followed up with some super specific questions about the pH and TDS of the water sources. I never ended up putting up a blog post about it but now it's about time. Note that the Highland and Islay distilleries have slightly basic water (above 7.0), while the Island of Mull distillery water is slightly... Continue reading
Posted Jan 10, 2017 at Alcademics.com
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Testing the fino sherry-soda cocktail The Rebujito with 11 different lemon-lime sodas. Continue reading
Posted Jan 9, 2017 at Alcademics.com
Hi - That means that it was distilled (and put in a barrel) in 1974. Most likely it was only recently bottled but you'll have to check with the brand/label for when it was bottled or the "x years old" statement. It should be on there somewhere!
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A lovely trip to The Glenlivet distillery in Scotland. Continue reading
Posted Jan 5, 2017 at Alcademics.com
I hardly ever get sick either, but I think it's because I stay away from small children and don't have coworkers with children. Children are like whirling germ-tornadoes. No amount of iced tea can defeat them :)
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I surveyed a bunch of bartenders on their top choices for non-alcoholic beers. There were clear winners - and one clear loser. Continue reading
Posted Jan 4, 2017 at Alcademics.com
Typically if there is anything in the water (color, flavor, minerals) it bunches up in the middle/bottom with the trapped air, that said, if I see this product I'm totally going to try it.
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It really took me going to Florence to 'get' the whole 'coffee bar becomes cocktail bar at night' thing, but now I'm all for it.
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Thank you!
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