Author: Camper English
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New History on the Pisco Sour
Pisco historian Guillermo Toro-Lira discovers new truths and falsehoods about the history of the Pisco Sour.
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Montego Bay, By Way of Heaven’s Dog
I can't stop thinking about the delicious drink I had during Tiki Week at Heaven's Dog. So I asked bar/general manger Erik Adkins for the recipe and he was nice enough to share. "The Montego Bay is listed in Beachbum Berry's 'Intoxica'. He says that it is a Don the Beachcomber Drink from the Hotel…
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Carving Big (and clear) Ice Cubes
After much experimentation I have found one method to make big clear chunks of ice. That method is to put water in a cooler in the freezer, then chop off the top clear layer. Now the trick was to get this into useful sized cubes for glasses. *Update 2021: A better post on cutting up…
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Don’t Forget the Wild Tofurkey
When you're out shopping for your liquor-loving vegetarian guests for Thanksgiving this year, don't forget to pick up some tofu and booze to make my special Wild Tofurkey dish. It's tofu marinated in a cocktail and baked. Mmm.
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Another Clue to Ice Clarity: Slow Freezing Like a Japanese Pond
The other night a friend of mine told me that she read something about clear ice, which as you may recall is a topic of interest of this blog. Naturally I forgot what she said (we were at a bar, remember) but the next day I found the following email I had sent to myself:…
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Does Freezing Water in Layers Make Clear Ice?
Here's a new edition in my ongoing ice experiments. So far, there experiments have been: Distilled vs. Tap Water Melting and refreezing water Hot Water vs. Cold Water Carbonated Water vs. Still Water Horizontal vs. Vertical Container Shapes With successes in: Releasing Air Trapped in Ice Cutting Corners to Make Clear Ice So far my…