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Camper English
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Cool, I haven't heard of anywho who got a vibration method to work. Have you made your dental mold vibrator work yet?
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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 3 days ago at Alcademics
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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 7 days ago 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?
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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
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Updated - thanks!
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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.
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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
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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.
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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.
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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
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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
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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.
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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.
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Large format cocktail ice providers have been around for a while, but now big cube/sphere/spear providers are branching out into new shapes, sizes, making machines, and pushing into retail. Continue reading
Posted Aug 8, 2017 at Alcademics
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Y'all are going to feel super duper sorry for me, but I had to go to a nine-cocktail lunch at Mourad, the very fancy Downtown SF Moroccan restaurant last week. Continue reading
Posted Aug 7, 2017 at Alcademics
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A look at the new Cold Drinks bar inside China Live in San Francisco. Unexpectedly, the cocktail program is all about scotch whisky. Have a look. Continue reading
Posted Aug 3, 2017 at Alcademics
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If you're the sort of (messed-up) person who likes to feel up-to-date on the cocktails at bars San Francisco, you've got your work cut out for you this month. I'm counting at least eight bars that have changed over their menus recently. Continue reading
Posted Jul 31, 2017 at Alcademics
Thanks!
Toggle Commented Jul 29, 2017 on Specialty Cocktail Ice Providers at Alcademics
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Five tasty cocktails from New York bars: The Clocktower at The New York EDITION, Manhattan Diamond Reef, Brooklyn The Bennett, Manhattan FLAGSHIP, Montauk Le Boudoir, Brooklyn Continue reading
Posted Jul 28, 2017 at Alcademics
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A story on how copyright, trademark, and patents in the world of craft cocktails. Continue reading
Posted Jul 27, 2017 at Alcademics
I've never heard of any advantages when it comes to gin. Ideally it's the same condition as when it was bottled - which is interesting enough!
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