Comment on ‘The Ice Book’ traces a cocktail writer’s obsession with designing perfect, diamond-clear ice

‘The Ice Book’ traces a cocktail writer’s obsession with designing perfect, diamond-clear ice

Camper English has, let’s just say, strong feelings about ice. “There’s not a huge difference between clear and cloudy ice in taste or melting speed,” he says. “But aesthetically, it’s a gargantuan difference between ugly, cloudy, garbage ice and slick-and-glossy, diamond-style clear ice. You can eat filet mignon out of a ditch, or you can eat it off a plate at a fine-dining restaurant.” English, a cocktail writer from San Francisco, was once a consumer of “garbage ice” – those home freezer tray cubes with fuzzy-white nebulae.

 

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