Author: Camper English

  • A Theriac in Digestif Form

    If you read my book Doctors and Distillers you know that cure-all theriacs often contained viper flesh. Now one person has recreated a recipe for a branded theriac called L’Orvietan, with everything but the snake.

    Bernardini had to travel across Europe on the trail of L’Orvietan. He scoured historic archives and antique bookstores. He acquired rare medical books and documents, and met with scholars, herbalists and pharmacists. Finally, in a Venice library, he found the missing link in his search: a 1623 recipe, written by Ferrante’s son Gregorio, which lists the ingredients, and, importantly, their measures, for the original L’Orvietan. Bernardini says he left just one ingredient out of his modern mix: burnt viper’s flesh.

    Yet the mixture of herbs that Ferrante developed and others copied wasn’t necessarily all that original. L’Orvietan and its imitators had their roots in a more antique antidote called theriac. Theriac was a preferred preventive and cure of Roman emperors who were justly afraid of being poisoned, either from something slipped into their food or drink or by a venomous snake slipped into their bed at night. In fact, Theriaca Andromochas, developed by Nero’s physician, also contained viper flesh — similar in concept to antivenoms made of snake venom — and became the gold standard of antidotes.

    Check out the story in Discover

    Screenshot 2023-02-17 at 2.34.49 PM

  • Doctors and Distillers/The Perfect Tonic a Finalist for the André Simon Food and Drink Book Awards

    I was delighted to learn that The Perfect Tonic, the name in the UK for Doctors and Distillers, has made it to the short list for the André Simon Food and Drink Book Awards

    X400The four finalists are: 

    A Sense of Place by Dave Broom
    Drinking with the Valkyries by Andrew Jefford
    Imperial Wine by Jennifer Regan-Lefebvre
    The Perfect Tonic by Camper English

    Some good company there! 

     

    The organization put out a statement: 

    This year's Drinks assessor Matt Walls discusses the shortlist: "Our final drinks shortlist contains four contrasting styles of book, all of which are equally absorbing. Dave Broom's A Sense of Place transports you to Scotland so vividly you can almost smell the whisky, as he looks at its links to people, place, culture and community. In The Perfect Tonic, Camper English covers the fascinating and peculiar medicinal history of beer, wines, spirits and cocktails with irrepressible flair and wit. In her eye-opening, meticulously-researched Imperial Wine Jennifer Regan-Lefebvre examines how deeply the roots of the international wine trade are embedded in Empire and settler colonialism. And finally, in Drinking with the Valkyries, Andrew Jefford lets us share his wonder of wine through his peerlessly precise use of the English language."

     

     

  • Smoothing Thermos Ice Spheres Using an Ice Sphere Press

    I have several ways to make ice spheres at home, but the one that takes up the least amount of space is using a thermos and ice ball mold

    This method produces nice large ice spheres but they're not as smooth and perfect as those made in the IceOlogy trays or big cubes pressed into spheres using an ice ball press

    So I thought I would try using the ice ball press to smooth off the surfaces of ice balls made in the thermos method. It works only just okay – because the ice ball press makes larger spheres than the ice ball molds I have. They come out a little odd shaped as the fit is not perfect. A better size match would be better.  

     

    Smoothing ice balls in press4
    Smoothing ice balls in press4
    Smoothing ice balls in press4
    Smoothing ice balls in press4

  • When Mineral Water Was Medicinal Water

    I provided some context for a story about carbonated water for Wine Enthusiast

     

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    “Naturally carbonated mineral spring water was thought to be extra healthy compared with regular mineral water, and far healthier than surface water from rivers and streams,” English notes. “European and American mineral springs rich in iron or other mineral salts were recommended to settle the stomach or treat conditions including anemia.”

     

  • Designs on Clear Ice Cubes Using Clay Stamps

    Patterned ice with clay pot stamps17Lately I've been making designs on ice cubes using the Ice Designer tool or these Cookie Stamps. I even wrote a story about how Patterned Ice Conquered Drinkstagram

    Well in my fairly regular perusal of Amazon for new ice stuff I came across these stamps that are used to impress patterns into clay and other materials. I thought they just might make cool patterns in ice cubes, and surprise, surprise – I was right!

    The first step is to make clear ice in one of the many ways demonstrated in my ice experiments.

    I first tried them at room temperature and the pattern didn't go deep enough. Then I heated them up a bit – atop my toaster actually. Then pressed the ice on them. It worked great! 

     

    Patterned ice with clay pot stamps9
    Patterned ice with clay pot stamps9
    Patterned ice with clay pot stamps9 Patterned ice with clay pot stamps15
    Patterned ice with clay pot stamps15
    Patterned ice with clay pot stamps15
    Patterned ice with clay pot stamps15
    Patterned ice with clay pot stamps15
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  • Dividers For An Ice Block

    As you know, I make ice in an insulated cooler in the process known as directional freezing first demonstrated here on Alcademics in 2009.

    Lately I've been playing with an ice sphere press to make super nice looking ice balls.

    Oth_icebalmakerx_0070_blk_web1_1
    Oth_icebalmakerx_0070_blk_web1_1

    But the problem is that the ice spheres are about 2.7 inches in diameter and there is no 3-inch ice cube tray that I know of. In order to make roughly 3-inch cubes, I make a whole cooler full of clear ice and then cut it up to the size that will fit in the ice ball press. Cutting up a slab of clear ice into these shapes isn't that much of a hassle, but still I am lazy and want to find a better way. 

    So I decided to hang dividers in my cooler that would make the ice easily break into sections. This is a work in progress. I first tried one thick plexiglass divider that didn't fit across flat. It was really hard to get the ice out of the cooler afterward, and I figured out that it works best when you can see all the edges of the plastic. But anyway it worked.


    Bisected cooler block5
    Bisected cooler block16

    Next I experimented with a thick plastic sheet I purchased from Tap Plastics, and then cut to size. It works best when the plastic is straight across the cooler, rather than curved.

    Block with 1 plastic3
    Block with 1 plastic3
    Block with 1 plastic3

    Two plastic dividers4
    Two plastic dividers4
    Two plastic dividers4

    Then I realized the defrosting plate that I use to smooth the edges of ice actually fits flat across the width of the cooler. It actually slides right into the grooves in the cooler. Unfortunately, this defrost plate is no longer offered online, so I've been experimenting with others. I'll let you know if I find another one that fits perfectly.

    In any case, the metal plate slides out of the ice easier than plastic does. I also learned that it's far easier to separate the block from the dividers if I don't let the block freeze for more than two days, which gives me about 3 inches of ice in the cooler. 

    One metal one plastic divider5 One metal one plastic divider18

    One metal one plastic divider5

     

    Not that I have three sections of ice instead of one block, I can cut each slab in half to get roughly 3-inch cubes just like I wanted. It's a start! 

    Anyway, I'll keep you posted on the progress of this project. 

     

  • Make Clear Stars and Hearts Ice with Silicone Cupcake Liners

    You can make clear ice cubes in a tray in a cooler by punching holes in the bottom of each cube compartment and setting the tray on a riser. This is described here. Most commercial clear ice cube trays work similarly. 

    But cubes are not the only shape of clear ice you can make in this method. Using these cheap silicone cupcake liners from Amazon:

    61-Ucg06exL._AC_SL1500_

    I poke holes in them (using this hole punch) and set them on a riser in a cooler. I then filled the cooler with water up to the level of the top of the cupcake liners. I let them freeze for 24 hours, though I could have pulled them out sooner. 

     

    Clear ice in silicone cupcake star heart shapes17
    Clear ice in silicone cupcake star heart shapes17

    The silicone cupcake liners pulled out of the ice surprisingly easily, and the ice slipped right out. 

     

    Clear ice in silicone cupcake star heart shapes12


    Clear ice in silicone cupcake star heart shapes12
    Clear ice in silicone cupcake star heart shapes12
    Clear ice in silicone cupcake star heart shapes31
    Clear ice in silicone cupcake star heart shapes31
    Clear ice in silicone cupcake star heart shapes31
    Clear ice in silicone cupcake star heart shapes31
    Clear ice in silicone cupcake star heart shapes73
    Clear ice in silicone cupcake star heart shapes73
    Clear ice in silicone cupcake star heart shapes73
    Clear ice in silicone cupcake star heart shapes73
    Clear ice in silicone cupcake star heart shapes73
    They were hard to photograph with liquid in the glass, because they're so clear the ice disappeared. For the ones with liquid in them, I only have a little bit of liquid in the glass. 

    I'd love to think of a way to best display them in cocktails. Perhaps tucked into crushed ice at the surface of a drink. Of course they'd also look great with colored ice, but then we wouldn't have had to poke holes in the cupcake liners in the first place!

     

  • Making Patterned Ice Cubes with Cookie Stamps

    As you're probably aware, patterned ice is the new logo ice

    You can make patterned ice with an ice designer ($160) or a meat tenderizer ($13), and recently I purchased some cookie stamps ($27) to give those a try. 

    The round shape can be limiting, but they're pretty large and will cover a 2" cube. A new addition to my icy arsenal. 

     

    IMG_2794
    IMG_2794

    IMG_2794
    IMG_2794
    IMG_2794

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    Check out all my recommended ice tools at this page, and all my ice experiments at the Ice Index Page.

     

  • The Technology Behind Nonalcoholic Vermouth

    I spoke with Martini and Rossi’s Master Blender, Giuseppe “Beppe” Musso, and Senior Master Herbalist Ivano Tonutti to learn how they made their new nonalcoholic vermouths. 

    It was fascinating!

    The story is now live at AlcoholProfessor.com

     

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