Blog

  • The Spirits Micro-Festival Era is Here

    While huge fests like Whiskies of the World, Fog City Social, and WhiskyFest have long been annual traditions, and single-brand tastings are regularly held in bars and liquor stores, an interesting new format has entered the chat. And at least two more of them are scheduled over the next few weeks. 

    Elixir is hosting its second whiskey tasting festival on October 25th – a malt whisky festival they’re calling it. Only 50, $50 tickets are being sold, because 50 people inside Elixir would be a lot on a regular day. Their first one was a bourbon fest with “10+ whiskey vendors” on Sept 13.

    Likewise, Kona’s sponsored a Spirit Showcase: Bourbon Edition at the end of September, with plans for more that will branch out into other spirits categories. This one had 6 producers (each with 3-8 products) and a full food spread including caviar for $75.

    And on October 18th the Dawn Club and Lark Bar plus Cask (all owned by Future Bars) is holding a Whiskey and Blues Fair with 20 distilleries with an outdoor block party down Annie Street for $45.

    I think it’s an interesting new phenomenon happening; a social event, a reason to come out to the bars; a good bargain; and probably good money for the bars as they can partner with the brands on the tastings.

  • 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 doozy – I spent so long researching it that I made less than California minimum wage on it. I started looking at the Buffalo Trace/Meridian announcement, but when I tried to get more information, both companies refused to tell me anything.

    I then started looking at corn fuel ethanol plants and how they process their stillage. They mostly make DDGS it seems, but are increasingly harvesting some other higher-value products like high-protein animal feed and corn oil.

    I learned that, due in part to regionality (where the distilleries are located) and part due to the value of corn ethanol vs bourbon, the fuel distilleries see stillage as a coproduct while the distilleries see it is a byproduct – and many distillers give it away for free to farmers to use for animal feed or to apply it as fertilizer.

    Then I further learned that in Scotland, having a renewable natural gas plant next to distilleries is pretty common, so we’re just lagging behind.

    Anyway, check out the story I spent a long time writing.

  • Alcademics Alert: Website Extreme Maintenance

    I have recently moved Alcademics.com and my other sites to a new web hosting service, so you should expect to see more broken links/images than usual! 

    Feel free to contact me and drop me a note about any- particularly after mid-October 2025 after I’ve cleaned up most of the site. 

    CocktailSafe.org is hosted at a new temporary domain and should be working, but will likely move again soon. 

    CocktailGreen.org is down and may or may not come back! 

    Thanks for understanding and pardon my mess going forward!

    Camper English 

  • September 2025 Drink Book Releases

    Here are new cocktails and spirits books being released in September 2025.

    To see all the New Drink Books of 2025, visit this link

    September 2025 drink books

    • Savory and Sweet Shrubs: Tart Mixers for Delicious Cocktails and Mocktails
    • American Whiskey Master Class: The Ultimate Guide to Understanding Bourbon, Rye, and Other American Whiskeys

     

    • The Whiskey Bible: A Complete Guide to the World's Greatest Spirit

     

    • Get Lit: Cocktails That Bring Your Favorite Books to Life

     

     

    • Tequila, Mezcal & More: Discover, Sip & Mix the Best Agave Spirits
    • The Mixology Way: Classic cocktail recipes to master the art of mixology

     

    • The Japanese Way of Whisky: Japan's Whiskies and how to Enjoy them

     

    • Both Sides of the Glass: Paired Cocktails and Mocktails to Toast Any Taste

     

    • The Comic Book History of the Cocktail: Five Centuries of Mixing Drinks and Carrying On

     

    • The Whisky World Tour: A curated guide to unforgettable distilleries and their whiskies

     

    • Booze & Vinyl Country: 100+ Spirited Music-and-Drink Pairings

     

     

  • Glow in the Dark Ants in Ice Cubes

    I was trolling the dollar store for things to freeze into ice cubes, as I do, and found these large fluorescent ants. 

    I froze them into ice cubes using my Clearly Frozen tray. Then I shined a blacklight on them. They look awesome, even better in a glass with a drink. 

    There is a video of that here on my YouTube channel. 

    For more fun tips, check out The Ice Book

     

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  • Bartender’s Ketchup is Back on the Menu in SF

    Bartenders ketcup

     

    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. 

     

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  • Put a Ring In It: Ring Inside a Clear Ice Cube

    I was browsing in the dollar store for stuff to freeze into ice cubes, as I do, and found a bag of party favor rings. They’re made for kids and so can only fit about halfway up my pinky finger, but it’s proof of concept.

    To freeze the rings into ice, I used my IceOlogy clear cube tray, which has an open top. I simply put a piece of bamboo skewer across the top of the opening, hanging the ring in the top part of the water. 

    They came out great. One of the rings was a little deeper into the ice than the other (making it really hard to wear), but that can easily be controlled. 

    Here are some pics. 

    For more information about clear ice and my book The Ice Book, check out this page

     

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  • When Fizzy Water Was Medicine

    My fellow drink writer Liza Weisstuch wrote a story about seltzer and the specific affinity that the jewish people of NYC have for it. 

    The story includes some quotes from me, as I covered the medicinal history of spas and the soda fountain in my book Doctors and Distillers

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    The story is very fun and super interesting – read the whole thing here

     

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  • 50 Year Time Capsule from the Transamerica Pyramid

    There’s a new exhibit at the Transamerica Pyramid from a time capsule buried 50 years ago. I checked it out. 

    The building was completed in 1972- the time capsule is from 1974. Before that, from 1853-1959, it was the Montgomery Block that hosted the Bank Exchange Saloon. The Bank Exchange was the home of the Pisco Punch, the most famous cocktail in SF from roughly 1870-1920. Duncan Nicol, mentioned in the pictures, was the proprietor of the Bank Exchange in its later decades, and the person who popularized the Pisco Punch. He took his secret recipe to his grave.  

    I’ve left these images purposefully crappy to encourage you to go see it yourself! 

    Transamerica time capsule 1974 - 2025_1

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  • Bottled Water Went Viral 125 Years Ago

    My latest piece for Food & Wine is "How a Bottled Water Goes Social Media Viral and the Real Differences Between Them"

    Read it here.

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