Author: Camper English
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Gins Made with Olive Oil, Leaves, or Fruit
In my latest story for AlcoholProfessor I wrote about 9 gins that contain olives in the mix. Read it here.
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A Detailed Write-Up of Water Tasting Classes in San Francisco
Dava Guthmiller, who teaches classes on salt tasting in San Francisco, attended one of my Water Tasting classes. Water and salt have a lot of crossover of course, as there is usually salt in most natural waters. I hope to attend one of her tastings one day myself. She wrote a very detailed report of…
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Look At This Glorious Bowl of Ice
I made a bunch of clear ice cubes and then pressed patterns on them with various ice stamps, brass ice plates, and a meat tenderizer. This post is just to show off but if you want to learn more you can check out: https://alcademics.com/making-patterned-ice-cubes-with-cookie-stamps/ https://alcademics.com/ice-tools-recommended-by-camper-english-of-alcademics/ https://alcademics.com/patterned-ice-is-the-new-logo-ice/ And of course you can learn more about making…
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Everything’s Coming Up Apres-Ski
I was looking at new drink books and noticed that there are 3 apre-ski cocktail books coming out this winter 2026 alone. Sips on the Slopes: Drinks + Bites for Après-Ski Alpine Cocktails: 75+ Recipes for Drinks and Small Bites for the Apres-Ski Life Après: 75+ Cozy Winter Recipes for the Perfect Post-Ski Gathering
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Honey, They Highballed My Negroni!
I wrote a story about the somewhat recent mixological trend of converting cocktails and lowballs into highball cocktails with a little fizz. The story is on AlcoholProfessor.com and you can read it here.
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Not Everything is a Martini
I wrote a story for AlcoholProfessor on how we’re backsliding into calling things Martinis that are not Martinis, the causes of that, and the previous thinking (circa 1990s) on the definition. Read the story here.
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Saratoga Water… Now from Texas
I noted in a previous post that Saratoga water was coming from different source now. Well since then I found another different list of springs from the East Coast on a bottle. And then today I opened a new case of sparkling Saratoga and it’s from Texas! That’s quite a switch. I’ll have to take…
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Vinegar from Bourbon and Eau de Vie
“At the Leopold Bros distillery in Denver, Colorado, brothers Todd and Scott Leopold go to great lengths to create high quality spirits using slow, inefficient, Old-World techniques. And then they dump some of those carefully-made spirits into a big vat filled with bacteria.” I wrote about Leopold Bros vinegars for VinegarProfessor.com: They start with spirits…