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Camper English
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Southwest Air's magazine features a method found here on Alcademics for making a clear ice ball and freezing objects inside it. Continue reading
Posted 2 hours ago at Alcademics
Thanks again - I don't see it on the calendar yet but I'll check again in the new year. Cheers.
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Only if it's unqualified. There is "bourbon," "straight bourbon," and things like "bourbon aged in a chardonnay cask," etc.
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Hi Christoffer - The bulge is on the top of the ice, is that correct? Sometimes this happens to me (though it's not cloudy), and I think it is because of the fan in the freezer. Maybe try a piece of plastic wrap over the top of the cooler to see if there is any impact. Distilled vs. Tap: Directional Freezing acts like a filter so all the minerals/chlorine will be pushed to the bottom and it shouldn't make a difference if you're only using the cloudy part. I personally use filtered (not distilled) water. You don't need to take out the minerals - they will get pushed to the bottom.
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Thanks Brian - Didn't see that one. I'll let your comment serve as the link to the book since you spent lots of time on your review!
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Behold! Here is my round-up of all the cocktails and spirits books (plus a few others) that were released in 2017. This year, beyond the annual deluge of whisky books, there are books aping the bartender lifestyle (Drink Like a Bartender, Straight Up), more narrative books (I Hear She's a Real Bitch, By the Smoke and the Smell), and recipe books seeking to simplify the process (3 Ingredient Cocktails, The Imbible, Road Soda) rather than reveal the secrets of complex drinks from top bars. All in all, another great year for reading about drinking. Continue reading
Posted Nov 30, 2017 at Alcademics
Awesome, thanks again!
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I don't have a copy of Stan Jones, which is a travesty as he is my fashion role model. I went to look for a copy the other day to check for this drink and no luck - didn't see any copies for sale. Anyway, thanks for checking! Pomelo to Paloma.... I can see it.
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Nice one! Thanks. I added some additional Wondrich info to the post probably after you started typing this comment.
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Tracing the facts and fiction about the history and origin of the Paloma, a cocktail made with tequila, lime, grapefruit soda, and a pinch of salt. Continue reading
Posted Nov 28, 2017 at Alcademics
Thank you kindly! I added them to the post.
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I went to New York, and all I talked about was ice. Continue reading
Posted Nov 21, 2017 at Alcademics
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A reader sends in menus and information from recent cruises to Havana with Norwegian Cruises and updated info from Princess Cruises. Continue reading
Posted Nov 20, 2017 at Alcademics
Hi- yes this is the same method as making milk punch more or less (I wrote up some of the science of it for CooksScience.com if you want to find it), though I haven't tried it. That does leave some creamy texture to the resultant liquid which may or may not be desirable.
Toggle Commented Nov 11, 2017 on Homemade Tonic Water Filtration at Alcademics
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These were loaned to me by the brand PR team.
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Ten new drink books covering bourbon, aquavit, global booze and global bars, plus recipes for prosecco and Instagrammable cocktails. Continue reading
Posted Nov 2, 2017 at Alcademics
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I thought that "blended" and "straight" whiskey were at odds with each other, as blended whiskeys must contain at least 20% straight whiskeys in their blend. So I looked it up. Continue reading
Posted Oct 24, 2017 at Alcademics
Posted Oct 24, 2017 at Alcademics
It should be the same if it's insulated I believe. It's just a percentage of cloudiness per overall volume.
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Some pictures from my presentation at Bar Convent Berlin, since it was awesome. Continue reading
Posted Oct 23, 2017 at Alcademics
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In the digital magazine version of the new Drinks International, you can find my stories on trends in bars/cocktails in New York and San Francisco, including things like catering to Instagram, slushie-formatting everything, bars-within-bars, and absentee bartenders. Continue reading
Posted Oct 19, 2017 at Alcademics
I think the trick here is the mini-fridge as it freezes slowly which makes clearer cubes than a standard unit.
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The Wizards of Elixirs, a friendly cocktail competition to benefit Napa High School Athletic Boosters. Fashioned in walk-around style at the Culinary Institute of America’s Copia location in Napa, The Wizards of Elixirs invites guests to sample cocktails by 13 of Wine Country’s top bartenders as they vie for the People’s Choice Award and apps prepared by the CIA. After The Wizard of Elixir is crowned, stay for a Halloween costume dance party from 8-11 p.m. Costumes are encouraged but not required. Light bites provided by the CIA. Continue reading
Posted Oct 13, 2017 at Alcademics