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Camper English
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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 4 days ago 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 7 days ago 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
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Taking a peek and a few sips at the new whisky concept inside San Francisco's ABV. Continue reading
Posted May 6, 2017 at Alcademics.com
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A video interview with Camper English on the Gin & Tonic, clear ice, and other stuff. Continue reading
Posted May 5, 2017 at Alcademics.com
There are many different Bacardi rums, but they're all in different bottles/colors so it should be clear which one they're pouring. A disreputable bar could simply refill bottles with other rum, but that will of course depend on what bar you're in - where I live Bacardi is the inexpensive white rum so they would not bother to do this. If a bar is using bottled lime juice instead of a fresh zest, that can add to a chemical taste in your Cuba Libre that perhaps could be confused with the rum flavor; as well as the mix of cola. As far as I know, there isn't a lower-end version of Bacardi than Bacardi Superior.
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I'm just putting them on the bottom of the cooler, so if you let it freeze all the way they are cloudy on the bottoms. Note that these make cool spears, but 1. They're not graded food-safe, so I wouldn't serve them to customers in a bar situation (takes too long to make them anyway). 2. They're hard plastic so they crack as the ice expands and will eventually get destroyed. A more ideal "tray" would be a tall silicone tray like the one on this post, with holes poked in the bottom.
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I'm compiling a list of bars with air conditioning in a city that rarely needs it. Continue reading
Posted May 2, 2017 at Alcademics.com
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A story about ice in the Washington Post with quotes from your host Camper English. Continue reading
Posted May 2, 2017 at Alcademics.com
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In the new issue of Imbibe (US), M Carrie Allan has a story about dangerous cocktail ingredients in which I'm quoted. She covers things like tobacco, homemade tonic water, and marijuana; and has a sidebar of other potentially-dangerous ingredients worth knowing about. Continue reading
Posted May 1, 2017 at Alcademics.com
BEST MAY 4TH EVAHHH
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One of the very best!
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Thanks!
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Hi Ellen - There is a better chance of it still being okay to drink if it was stored in a cool, dry place the whole time. Also, there are many bars now that have vintage cocktail programs now, where they make drinks with old liquor. It might be more effort than it's worth to you, but there are some bars/bartenders that could be interested - might want to do some Googling and inquire. Of course, selling even vintage alcohol person-to-person is usually not legal so you'd want to be discreet.
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That's great to hear! I wish I could find them both in more stores.
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I judged a competition at the WSWA convention of recipes submitted by brand representatives. You gotta see some of these garnishes. Continue reading
Posted Apr 26, 2017 at Alcademics.com
I've not had the pleasure of drinking Fireball from a double-wide box yet! It's good to have goals.
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Millennial Marketing, High-tech Vodka, Hybrid Spirits were some of the product trends I observed at this industry conference for the distribution tier. Continue reading
Posted Apr 25, 2017 at Alcademics.com
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Who knew there were so many vodkas and gins distilled from whey? Answer: Not me. Here are 9 milk-derived vodkas and gins on the market. Continue reading
Posted Apr 24, 2017 at Alcademics.com
Hmm well offhand some of the other industry bureaus like the cognac bureaus have them. And then the big brands.
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