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Camper English
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Using just a cooler, a tube, and a bottle you can a super funky display for your party or for bottle service at your bar. Continue reading
Posted 3 days ago at Alcademics.com
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Party Trick! Using an insulated cooler and some gift boxes, you can make super clear tall collins glass ice spears with mini bottles frozen inside them. Continue reading
Posted 5 days ago at Alcademics.com
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Having fun putting cocktails inside ice spheres and filming them exploding. Continue reading
Posted Jun 14, 2017 at Alcademics.com
Nice work!
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Ugh I know the history is so tempting - you could trace today's brands all the way back. Must..not..lose..focus...
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Hi - You can sign up for posts via rss or email at this link: http://feeds.feedburner.com/Alcademics
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An interesting find in an old book concerning phylloxera and scotch whisky. Continue reading
Posted Jun 13, 2017 at Alcademics.com
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It's a breakfast cereal and coloring book takeover in the world of cocktails 2017. Continue reading
Posted Jun 12, 2017 at Alcademics.com
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Check out these new gins that change color, were sent into near-outer-space, or are infused with ants and glitter. Continue reading
Posted Jun 9, 2017 at Alcademics.com
That's beyond my knowledge.
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If you age in other barrels it's not legally bourbon, though it can be called American whiskey.
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Please share those studies and I'll have a look!
Toggle Commented Jun 5, 2017 on How Grey Goose is Made at Alcademics.com
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A new batch of booze-related reading for your summer pleasure. We've two Bloody Mary books, one on wildcrafting, rum, and a funky vintage reprint; plus gastrophysics, Bordeaux, and more. Continue reading
Posted Jun 5, 2017 at Alcademics.com
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Now open in San Francisco is The Grid, a Tron-inspired speakeasy-style reservations-only bar inside a video game bar Coin-Op Game Room. Have a look at the fun and colorful drinks. Continue reading
Posted Jun 1, 2017 at Alcademics.com
Thank you for the post Jen - that sent a bunch of traffic my way but I didn't see your post on Reddit it was coming from. Nice Mai Tai!
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Indeed! That's how Kevin Diedrich purchased the ice stamp for PCH in San Francisco. My pre-made wax seal stamp was only 7 bucks, more suited to the home ice brander :)
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I've seen bars around the world imprinting their clear ice cubes with logos and monograms, so I decided to test out some methods of doing so at home. Continue reading
Posted May 30, 2017 at Alcademics.com
Yes, clear ice never loses clarity. And yes storing in plastic is the way to go, to prevent smells/loss through sublimation.
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Patron tequila has an ice press that makes an ice puck in the shape of a tahona. I played around with it. Continue reading
Posted May 18, 2017 at Alcademics.com
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In my latest article for CooksScience.com, I wrote about bartenders using isolated acids like citric, malic, tartaric, and succinic to amplify flavors and acidity in cocktails. Continue reading
Posted May 15, 2017 at Alcademics.com
Hi Kerri - I do know some people out here in California who have bitter almond trees, so we can say they're in the States anyway. I don't know enough about plant identification to tell you how to tell them apart.
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Whoops- typo. For my cooler at home, I don't worry about getting nice squares of ice so I smash the whole thing up with an ice pick into big rocks - very efficient and quick.
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I'm on a mission to freeze everything I can get my hands on into crystal clear ice balls. Here are the results of some experiments with edible flowers. They turned out super cool. Continue reading
Posted May 9, 2017 at Alcademics.com
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This year at the annual Tales of the Cocktail convention in New Orleans, I'll be giving two talks: One on New Ice Techniques and the other on Bugs and Booze. If you have any related information to share on those topics, hit me up and I'll see if I can include it! Continue reading
Posted May 8, 2017 at Alcademics.com