![]() ![]() In it, he lays out his process for making clear ice, provides cocktail recipes like “Negroni Spagliato in a Clear Ice Punchbowl” and gives ideas for making your own beautiful ice with fruit, flowers and colorings such as beet powder and cuttlefish ink. ![]() This May, English ventured out of the freezer and onto the coffee table with “The Ice Book: Cool Cubes, Clear Spheres and Other Chill Cocktail Crafts” (Red Lightning Books, $22). English now travels the planet giving talks about ice and has an army of ice nerds on Instagram trying to top one another with spectacular frozen delights. He basically employed an Igloo cooler to “directionally freeze” ice from the top down and force air bubbles and minerals to the bottom, where they are cut or poured off. But in 2009, he devised a homegrown technique to make ice as clear as a Siberian lake in winter. You can eat filet mignon out of a ditch, or you can eat it off a plate at a fine-dining restaurant.”Įnglish, a cocktail writer from San Francisco, was once a consumer of “garbage ice” – those home freezer tray cubes with fuzzy-white nebulae. “But aesthetically, it’s a gargantuan difference between ugly, cloudy, garbage ice and slick-and-glossy, diamond-style clear ice. “There’s not a huge difference between clear and cloudy ice in taste or melting speed,” he says. Camper English has, let’s just say, strong feelings about ice. ![]()
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