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
Thank you for the research!
1 reply
Image
I helped judge the Angostura rum/bitters Global Cocktail Challenge regionals in San Francisco last week, alongside Smuggler's Cove owner Martin Cate and Angostura brand ambassador David Delaney. Here's what happened. Continue reading
Posted yesterday at Alcademics.com
Nice! Glad you're getting the time off.
1 reply
Image
October 2008: Rows of tiki mugs at Forbidden Island in Alameda. A bit about that day's tiki crawl here. Continue reading
Posted 4 days ago at Alcademics.com
It will definitely last longer that way.
1 reply
Image
Tales of the Cocktail is a wonderful hellish nightmare of a cocktail convention held in New Orleans every year. I'm still filling out my schedule and may update this page, but here is where I am sure to be. Continue reading
Posted 6 days ago at Alcademics.com
I don't know the answer to this directly. My guess would be that it's just caramel coloring like in most scotch whisky, cognac, etc. to make it darker brown.
1 reply
Not sure - with high-proof alcohol I'd bet a very long time.
1 reply
Image
So much new American and scotch whisky is being released that I can barely keep up with drinking it all. I do my best. Continue reading
Posted Jun 22, 2015 at Alcademics.com
Image
August 2011: This huge distillery makes a lot of vodka, including Zubrowka bison grass vodka. Read more here. Continue reading
Posted Jun 21, 2015 at Alcademics.com
HI - I don't know the answer to this but I've asked someone smarter than me and we'll see if he comments....
1 reply
Image
Your host here at Alcademics, Camper English, is once again up for the Best Cocktails & Spirits Writer award at Tales of the Cocktail in New Orleans this July. Continue reading
Posted Jun 17, 2015 at Alcademics.com
Image
September 2010: Agave for tequila production is not usually allowed to sprout as this plant is doing, so that they retain more carbohydrates that can be converted into sugar before fermentation. Photo taken at the Sauza propagation facility, more info here. Continue reading
Posted Jun 14, 2015 at Alcademics.com
Image
A story for Depatures.com about where to drink in Downtown, Hollywood, and Beverly Hills, where it's easier to stay locally and drink in a few places in each area. Continue reading
Posted Jun 12, 2015 at Alcademics.com
Image
On my trip to the Kavalan whisky distillery, I spent a lot of time asking questions about the differences in production between Kavalan and scotch whisky, and other changes made to compensate for their unique aging environment. Here are a few observations. Continue reading
Posted Jun 11, 2015 at Alcademics.com
lol - oops, fixed.
1 reply
I think you'll get much less quinine extraction with cut bark. The problem then is then do you get enough of the bitter notes?
1 reply
Image
In yesterday's post, we took a long look at how Kavalan whisky is fermented, distilled, and aged in Taiwan. Now we'll look at the barrel-finishing and bottling of the range of Kavalan whiskies. Continue reading
Posted Jun 10, 2015 at Alcademics.com
Image
A visit to Taiwan to see how "the world's best whisky" is made at Kavalan. Continue reading
Posted Jun 9, 2015 at Alcademics.com
Hiya - I think you missed the line where that is figured in: "If you use 3/4 of an ounce of that syrup in a Gin and Tonic, you're adding in 27.5 mg of quinine - more than double the amount of quinine in a commercial gin and tonic." So that would only be twice the limit, and only if it fully extracted into the syrup. Possibly over the limit but probably totally safe.
1 reply
Image
For Drinks International Magazine I wrote a story looking at trends seen in the American bars that made the World's 50 Best Bars list. Continue reading
Posted Jun 8, 2015 at Alcademics.com
Image
May 2008: Leaning against a tree behind The Macallan distillery in Scotland. Read about that day here. Continue reading
Posted Jun 7, 2015 at Alcademics.com
Nope, I guess that exercise is left to the reader ;)
1 reply
Image
My huge feature on whisky distilled from commercial beer in the new issue of Whisky Advocate. Continue reading
Posted Jun 5, 2015 at Alcademics.com
Image
Notes from a seminar called The Pharmacology Behind Creating Flavor-Addicting Cocktails. Continue reading
Posted Jun 4, 2015 at Alcademics.com