Category: camper_clips
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Books That Cite Camper English’s Work
The other month I came across a citation of something I wrote in a book that I'd not previously known about. This lead me to do a Google Books search to see if there were any more, and there were – a lot! So this post is more or less an item for my resume.…
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English at Eater: Earthy Ube Purple Pina Coladas
I wrote a story for Eater San Francisco on a trend of purple drinks with coconut cream and usually ube as a flavoring. Photos by @vivo.visuals, Melissa de Mata, @equal_parts_cocktail, Allison Webber You should probably go read it.
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A Clear Ice Story at VinePair
VinePair writer Tim McKirdy wrote a story on How to Create Perfectly Clear Ice, so naturally he included Directional Freezing, and the method I created way back in 2009 using a picnic cooler. This is just a quick post to link to it so that I don't forget. Check it out here.
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Clear Ice with Quotes from Me in Men’s Journal
Men's Journal did a story on directional freezing highlighting my cooler method of 11 years ago. Spoiler: It still works. Check it out here.
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Ice in the Wall Street Journal
I was interviewed for a story on ice that appeared in the Wall Street Journal this week. Here's the story link if you have subscriber access. The intro part that mentions me is below.
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The Pre-eminent Cocktail Ice Scholar
In this story in The Guardian, I'm mentioned as "perhaps the pre-eminent cocktail ice scholar," in the section about ice snobs. I'll take it. The story isn't about me at all, but it's a long read (no really, it's a very long read) about the packaged ice industry through the lens of one major…
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My Favorite (Nerdiest) Blog Posts About Cognac
In which I gather together my best writing on cognac.
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Clear Ice in Cook’s Illustrated
A quick mention of my clear ice method in Cook’s Illustrated and an older Milk Punch story is online and in video form.
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The Life and Death of Kold-Draft
Over at Punch, Drew Lazor wrote a story about the Kold-Draft ice machine. He covers the role the big clear ice cube maker played in the cocktail renaissance (I didn’t realize it was around so long), and how many bars are abandoning the machine today due to its problematic performance record.