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Camper English
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I love Baywatch!!!!!!!!!!!!!!!!!!!!!!!!! I love Baywatch!!!!!!!!!!!!!!!!!!!!!!!!! I love Baywatch!!!!!!!!!!!!!!!!!!!!!!!!! I love Baywatch!!!!!!!!!!!!!!!!!!!!!!!!! I love Baywatch!!!!!!!!!!!!!!!!!!!!!!!!! Continue reading
Posted 2 days ago at Baywatching
That is very interesting. I wonder if the spices do something to inhibit bacteria growth.
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I wrote a piece for Liquor.com on armagnac - not so much on armagnac generally, but on how bartenders might quickly describe to customers armagnac and how it's different from cognac. Continue reading
Posted 5 days ago at Alcademics.com
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Hey American barfolk: It's time for the annual Merlet Sidecar cocktail competition, and this year I'll be helping to judge the SF regionals. The gist: Enter a Sidecar variation and an original cocktail with Merlet products by June 28 (for West Coast and Southern regions), or by August 23 for Midwest and East coast comp From these entries a number will be selected to compete in regional competitions, making those same cocktails One winner from each of the regional competitions will go to New York to compete in the national competition on September 18th The overall winner gets a trip... Continue reading
Posted 6 days ago at Alcademics.com
I had to put in country and yes twice, but then it worked for me. Please let me know if that doesn't work for you (let me know what country to put it) and I'll alert my contacts.
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I had to put in country and yes twice, but then it worked for me. Please let me know if that doesn't work for you (let me know what country to put it) and I'll alert my contacts.
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While some people report better success with small bubbles by boiling water, I haven't found success with that. My guess would be vibration from whatever you're sitting it on in the freezer and/or jostling in the freezer. The other thought would be that the insulating mug isn't the right one, in that the water in there is freezing too soon; though typically that would result in cloudy ice on the bottom of the ice ball rather than bubbles.
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In my latest story for PopularScience.com, I wrote about the new Hangar 1 Fog Point Vodka, which was diluted with fog-harvested water from San Francisco; most of it from beneath Sutro Tower on Twin Peaks. In another deviation from their standard blend of grain spirit with grape, this product is distilled from 100% biodynamic wine from Bonny Doon - they actually purchased it in bottle, dumped the bottles and distilled. Then the batch was diluted with 1000 liters of fog water that had been boiled and filtered through carbon. Yesterday I visited Tilden Park in the East Bay, where a... Continue reading
Posted May 20, 2016 at Alcademics.com
That's a really smart idea, using a steamer tray - thank you for sharing it! Camper
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This year's Disaronno Mixing Star contest is less of a contest than usual, though there is still a casual challenge resulting in increased visibility/promotion for the entering bartenders, and one person from each of the nine countries will be invited to a to special event to present their cocktail to a wider audience. Simon Difford of Diffordsguide in the UK is taking the lead on this, but as I'm helping to judge the San Francisco regionals, here is some more information fine-tuned for the US competitors. How is Works In the US, there are five regions, each hosting a masterclass... Continue reading
Posted May 16, 2016 at Alcademics.com
It depends on when you're referring to OFD. The answer is here: http://www.alcademics.com/2013/08/reintroducing-noilly-prat-extra- dry-vermouth.html And hopefully it's still accurate after 4 years. People have had difficulties in finding more than one at a time.
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In a post for PopularScience.com I wrote about a technology being employed to toast wine and now whiskey barrels with infrared light. Continue reading
Posted May 13, 2016 at Alcademics.com
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The convention is a meeting of the second tier of the three tier system: the distributors who buy from the producers and sell to either bars or liquor stores as required by US law. Continue reading
Posted May 12, 2016 at Alcademics.com
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Behold a big batch of new drink books, from drink recipes to cocktail culture to history and architecture. Continue reading
Posted May 10, 2016 at Alcademics.com
Thank you for this!
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Yep - I for one am totally cool with the taste and production of WR. This is a case I think not of deception - they don't claim 100% pot still anywhere- and more of focussing on the uniqueness of the product and as far as a distillery visit goes, not complicating the discussion. Heck, most excellent bourbons are all column still. Also this post was written 4 years ago and everyone is more detailed than everyone used to be thanks to nerds like us asking questions, so I'd not be surprised if column still is part of the discussion on every tour.
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I don't know what the production process is, so I have no reason to cut this out. Typically I just cut out all the superlatives and leave in the brand's production info. If I know something to be false I try not to post it.
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This edition of New Booze contains a few months' worth of new product launches. Continue reading
Posted May 2, 2016 at Alcademics.com
Interesting, thanks again!
Toggle Commented Apr 28, 2016 on Homemade Tonic Water Filtration at Alcademics.com
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Some pucks stay a little bit gloppy/wet and you can't smash them apart. Others are more like a hard candy. You can mostly smash them with a mortar and pestle or spice grinder, but the resulting stuff will stick back together right away. So you might be able to find interesting uses for it, but you won't really be able to use it like a dry sugar.
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My dehydrator only has 1 temperature setting. In the oven I put it on the lowest temperature.
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Do you think you get the same amount of tonic bitterness with this method? I continue to be unsure about if these methods extract quinine or just bark flavor *sigh*
Toggle Commented Apr 21, 2016 on Homemade Tonic Water Filtration at Alcademics.com
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Well, according to what I learned on my visit, Extra Dry should be clear - but all these reports on this and my other post have begun to make me question that. That said, if you've left it open for a little while it might turn light yellow after a bit.
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I'll be giving two talks at the first Chicago Cocktail Summit on May 22 and 23, 2016. The summit is divided into two days: the first one for consumers and home enthusiasts, and the second for industry folk and bartenders. Continue reading
Posted Apr 21, 2016 at Alcademics.com
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For Departures.com I wrote a piece on new cocktail bars that have opened in the last 6 months. They named it "Best New Cocktail Bars" but I'd amend that to "Best New Cocktail Bars for the Readership of Departures," by which we mean fancy. Write-ups are for: Whitechapel, SF Americano, Portland Colombia Room, DC The Perennial, SF Himitsu, Atlanta Skyfall, Vegas The Sixth, Chicago Yvonne's, Boston Check 'em out. Related articles Winter's Weirdest Cocktail Flavor Trend Has Bartenders Going Bananas Continue reading
Posted Apr 19, 2016 at Alcademics.com