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Camper English
Recent Activity
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Showing off some of the books I read in order to write one. Continue reading
Posted 2 days ago at Alcademics.com
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A concise-ish description of the sherry cocktails from a story I published in 2011. Continue reading
Posted 4 days ago at Alcademics.com
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And all the information about it is on this page right here. No recipes, no tasting notes. Just a little history of the bitter highball from 1630 to today. Continue reading
Posted Nov 25, 2016 at Alcademics.com
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A first visit to the new cocktail bar by the Spruce restaurant group. Verdict: Yup. Continue reading
Posted Nov 23, 2016 at Alcademics.com
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I made cocktails for a code developer event a week ago and was able to get theme approval of "frozen dinosaur incubator laboratory" for it. This post is just some pictures from the event to show off. The company has a dinosaur in some of its material, and I knew I was going to serve Old Fashioneds on big ice cubes, and part of my schtick for events is that I use chemistry glassware. So I filled in the blanks and that's what I came up with. Sort of like Jurassic Bar. We used big ferns as line management, dressed... Continue reading
Posted Nov 21, 2016 at Alcademics.com
I would say the closest you'll find is a "bianco" vermouth, which are sweetened but white, like Dolin Bianco or Martini Bianco. This story has some info on the category but doesn't mention Noilly Prat Ambre in particular. http://punchdrink.com/articles/bianco-vermouth-climbs-out-of-obscurity/
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Hi - I've learned a bit since I originally did this post. A lot of the lasting power of syrup has to do with how much water activity (among other factors like acidity) is in the syrup - and also in the ingredients *in* the syrup. A common example used in food safety is garlic in pesto sauce, which has caused botulism from the garlic suspended in the oil if I remember correctly. LONG STORY SHORT - yeah if your syrup is rich and fortified but you have say, whole strawberries suspended in it, it could greatly shorten the lifespan and cause problems.
Toggle Commented Nov 18, 2016 on Simple Syrup: It's Good to be Rich at Alcademics.com
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A brief report on my trip to the always-great Bar Convent Berlin with Disaronno. Continue reading
Posted Nov 17, 2016 at Alcademics.com
Hi Samuel - I'm not quite sure I understand your set-up. But ultimately if the goal is to eliminate the air from the water I'm not sure that anyone has accomplished that yet using vacuum-style technology (nor boiling).
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It's another fantastic month for drink books, with tomes on bourbon, cocktails from Seattle and New York and Iceland, plus an industry book and an illustrated one as well. Continue reading
Posted Nov 14, 2016 at Alcademics.com
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A look at the new liquors/liqueurs hitting the market over the past couple months. Continue reading
Posted Nov 8, 2016 at Alcademics.com
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A look and a taste of the new menu at San Francisco's legendary tiki bar The Tonga Room. Continue reading
Posted Nov 7, 2016 at Alcademics.com
Yes because the hole faces the bottom and needs to drain out into the water beneath it.
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I have not found the grail, alas.
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Turkey broth is the new pumpkin spice, or something. Continue reading
Posted Nov 3, 2016 at Alcademics.com
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A very forward-thinking cocktail program designed to eliminate waste at San Francisco restaurant The Perennial, with special attention on water waste. Continue reading
Posted Nov 2, 2016 at Alcademics.com
Let me know when it launches - would be glad to give it a try/plug.
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Robert Simonson in the New York Times reported yesterday that the Seelbach cocktail was the invention of Adam Seger, former bartender at the Seelbach Hotel in Louisville, and not in fact a resurrected pre-Prohibition classic. Seger created the cocktail and the backstory to go along with it. In 2012 I was hired to write a story for Mixology Magazine in Germany about the drink, so I interviewed Seger in email and briefly on the phone. I have pasted the story below. One "fact" told to me that didn't make it into the article was that Seger said that a group... Continue reading
Posted Nov 1, 2016 at Alcademics.com
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In Jacob Grier's book Cocktails on Tap: The Art of Mixing Spirits and Beer, he groups said beer cocktails into seven styles. I am reprinting that section here. Continue reading
Posted Oct 26, 2016 at Alcademics.com
That question is answered in the post.
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Thanks!
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An interview with the creator of brands like Hendrick's Gin and Sailor Jerry Rum about branding and his new book on Colonial drinks. Continue reading
Posted Oct 21, 2016 at Alcademics.com
Thank you Jeff. I was curious as to whether we could find a homemade way to extract just the quinine from the bark, and if distillation would work to do that. The process for refining it as I recall was too complicated/dangerous (a lot of chemistry-grade acids/solvents) so I didn't research further. But I am curious as to what distillation would do. Please just be aware of the percent quinine (and note that it is one of I believe 4 related alkaloids)in the bark and by how much you are concentrating it. Wouldn't want you to get cinchonitis.
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A look at some new flavored tonic waters found at a bar show in Europe. Continue reading
Posted Oct 17, 2016 at Alcademics.com
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The World's 50 Best Bars placements were just announced. Here's how San Francisco fared. Continue reading
Posted Oct 6, 2016 at Alcademics.com