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Camper English
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In advance of Robert Simonson's San Francisco visit, I sent him some interview questions relating to his book A Proper Drink - the history of the global cocktail renaissance from London to New York to San Francisco. Continue reading
Posted yesterday at Alcademics.com
The bartenders have said to buy inexpensive electric chainsaws and if they break just replace them. Not sure how often that happens.
Toggle Commented 3 days ago on Ice Meets Chainsaw at Alcademics.com
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Yes electric chainsaw. Most bartenders say they don't use any oil in them. I've heard others use cooking oil but I think no oil is more common.
Toggle Commented 3 days ago on Ice Meets Chainsaw at Alcademics.com
1 reply
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The annual list of 50 things to drink in SF has been increased to 75. We're going to need a bigger liver. Continue reading
Posted 4 days ago at Alcademics.com
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Some amazing menus from three bars: The Rogue Gentlemen in Richmond, Virginia; Bitter & Twister Cocktail Parlour in Phoenix, Arizona; and Little Red Door in Paris. Continue reading
Posted 7 days ago at Alcademics.com
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The history of the cocktail renaissance, colonial American drinking, a new edition of Shrubs, an herbalist's guide to bitters, a beginner's guide to drinking, some drinking science, and some bourbon recipes. Continue reading
Posted Sep 19, 2016 at Alcademics.com
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A new series of short books is like beach reading for cocktail geeks. Continue reading
Posted Sep 16, 2016 at Alcademics.com
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How the makers of Jameson and Redbreast keep whiskey-ruining sulfur out of their barrels. Continue reading
Posted Sep 12, 2016 at Alcademics.com
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Testing out a new clear ice cube tray that's hitting stores this fall. Continue reading
Posted Sep 8, 2016 at Alcademics.com
Nice, I hadn't heard about that one. Thanks!
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Thanks for the links! Yeah I think it's still constantly changing. Most of the casks for Jameson are controlled by the cooperage, which also makes them in custom shapes better for stacking in the paletized warehouse. As far as the wine, people indicated that the sherry used to treat these particular casks at Lustao would actually enter the solera afterward. They would treat a cask for 6 months, dump the slightly woody wine into a solera, then do another few rounds of sherry for each barrel. That way the sherry was not ruined by the new casks completely and could go into the solera system. I somewhat doubt that this is how all sherry is handled after barrel seasoning, but it does make sense that you wouldn't have to just dispose of the wine or distill it into brandy afterward given the volume of casks going to Ireland and Scotland.
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Answering a lingering question about the type of oak barrels used in Jerez for sherry exported to Scotland to age scotch whisky. Continue reading
Posted Sep 7, 2016 at Alcademics.com
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The slideshow includes bars from Munich, Chicago, London, LA, Melbourne, Montreal, New York, Capetown, and Honolulu. Continue reading
Posted Sep 6, 2016 at Alcademics.com
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Today in Jerez de la Frontera, the heart of the sherry region in Spain, Redbreast Single Pot Still Irish Whiskey launched their Redbreast Lustau Edition. Continue reading
Posted Sep 1, 2016 at Alcademics.com
People are all excited about blue drinks these days, but I first wrote about their return in 2012. Since Details magazine went away and the story is no longer online, I rescued this story from the Internet Archives. Continue reading
Posted Aug 31, 2016 at Alcademics.com
Sure is! I didn't make it there my last time in Chicago but it's on the list for the next visit.
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Would You Like the Chicken, the Turkey, or the Rabbit? Inside the Weird World of Meat-Distilled Mezcals Continue reading
Posted Aug 29, 2016 at Alcademics.com
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A few new books that have arrived this summer with themes of drinking like a politician, drinking like an adult, drinking Cuban cocktails, and in probably a first for this series, a fiction book about moonshiners. Continue reading
Posted Aug 22, 2016 at Alcademics.com
Lol that is awesome, thanks again for sharing!
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The two day rum extravaganza will take place August 26-27 at SOMArts Cultural Center, 934 Brannan Street and will include events, seminars, and tasting rooms featuring rum luminaries from around the world. Continue reading
Posted Aug 16, 2016 at Alcademics.com
Hi - Well per volume I was getting nearly 50% sugar to the initial liquid so that's a good place to start. Of course the flavor changes a bit (high note aromatics like citrus disappear) so you'll probably have to take that into account as well.
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It probably didn't exist yet when I did this test in 2008.
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It's a relatively quiet month here at New Booze, most likely because everyone was busy at Tales of the Cocktail. For new releases (and in a couple cases new-to-me releases instead) include 2 whiskies, 3 rums, and a liqueur. Continue reading
Posted Aug 4, 2016 at Alcademics.com