Category: camper_clips
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The Ice Book Gets a Four-Page Spread in Men’s Journal
I wrote up a relatively short article for Men’s Journal’s Fall 2025 issue but hadn’t seen the final copy until just now: turns out they gave it a four-page spread in the print magazine. As always the photographs from Allison Webber are stunning. Here’s a preview. For more information on The Ice Book, visit this…
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Speaking at the Museum of the Eye Dec 28
I’ll be giving a short talk at the event “Celebratory Bubbles, Not Eye Troubles” at the Museum of the Eye in San Francisco on December 28th. It’s an annual New Year event. My talk (probably a short one of 20ish minutes) is “Eye-Openers, Corpse Revivers, and Anti-Fogmatics: The Medicinal Morning Cocktail.” It’s based on stuff…
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Splitting Up My Instagram Account
My Alcademics Instagram account is looking a bit… scattered between my personal posts, promoting my cocktail history tours, books I’m reading, and stuff that comes in the mail. So I’ve decided to split it up: @Alcademics is my business account where you’ll hear news and updates about my talks, tours, classes, books, and writing. @Camper.English…
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How the Quest for Quinine Led to the Creation of Chemotherapy
My latest for AlcoholProfessor.com is the story of how the scientific quest to produce artificial quinine led to the invention of chemotherapy. It’s a cool story IMO. Read it here.
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A Good Bar Needs Good Ice
I gave some quotes about ice for a story on the website Shortlist. They also interviewed other people who are correct in saying that better ice makes a better drink, and that attention to quality of ice signifies attention to quality of cocktails. I have the final quote in the story, in response to the…
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Camper English on the Curious Bartender Podcast
I was a guest on Tristan Stephenson’s The Curious Bartender Podcast last week, talking for nearly two hours about.. a lot of stuff. You can find the podcast on your favorite service from The Curious Bartender website, or to go directly to the YouTube video of it click here.
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From Blocks to Rocks: How Fancy Ice Cubes Get Made
In my latest story for Food & Wine, I tell how those big clear ice cubes you find in cocktail bars are made. They don’t just pop out of a machine – every big clear cube you’ve had has been hand-harvested or hand-cut. Check out the story at this link.
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David Wondrich & Me Nov 12 in SF
Cocktail historian David Wondrich’s latest book is the terrific Comic Book History of the Cocktail. He’ll be in SF on Nov 12, in conversation with me at Omnivore Books on Food. Here are the details of the event. It’s free to attend. If you haven’t picked up a copy of the book yet, order one…
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Turning Whiskey Into Gas
I wrote a story for Offrange about whiskey stillage. It is about how a couple of large distilleries – Jim Beam and Jack Daniels – are letting little critters eat their stillage and burp out methane, which is then cleaned up and used as renewable natural gas. The process of writing this one was a…
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Bartender’s Ketchup is Back on the Menu in SF
I wrote a story for the SFStandard about elderflower liqueur making a huge comeback. It was so popular when the brand St. Germain first launched in 2007 that it was given the nickname “bartender’s ketchup.” It’s so back, but now bartenders are using a wide range of products. Read the story here.