Author: Camper English

  • Make Amazing Frozen Liquor Bottle Displays using Directional Freezing

    Using just a cooler, a makeshift stand, and a bottle you can make cool-looking displays for home, parties, or the bar. 

    If you're just getting started into ice nerditry, you'll want to check out the Index of Ice Experiments, where you can get a definition of Directional Freezing and see other fun projects. 

     

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    I previously shared how to do this on this post.

    In short: inside an insulated cooler, lay a bottle atop a small riser of some sort (I used a plastic box lid) so that the bottle is raised up a few inches off the bottom. 

     

    Photo Apr 22  1 55 57 PM

    Fill the cooler with water (tap water is fine) so that it covers the bottle. Leave the top off the cooler and let it freeze. In my home freezer, that takes 3-4 days. Thanks to Directional Freezing, the top part of the cooler (so the front part of the bottle) will be clear, while the bottom (back of the bottle) will have all the cloudiness in it. 

    You can see from this back view that the plastic riser is still stuck in the back. From the side view, you can see that thanks to directional freezing the top part of the block is super clear (so you can see the front of the bottle), while the back is cloudy. It turns out the cloudy part actually makes a nice backdrop.

     

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    IMG_5850

    Remove it from the cooler than your display is ready to go. I've done this at parties (putting some LED candles in the ice beneath the standing block) and it was a huge hit. 

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    IMG_6071

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    Check out all the ice experiments on Alcademics at this link.

     

  • Freeze Liquor Bottles Inside an Ice Tube for Better Bottle Service

    Using just a cooler, a tube, and a bottle you can a super funky display for your party or for bottle service at your bar. 

    If you're just getting started into ice nerd stuff, you'll want to check out the Index of Ice Experiments, where you can get a definition of Directional Freezing to see why this works, and see other fun projects. 

     

    Photo Jun 11  12 15 47 PM (1)

    I originally developed this technique for the bar Whitechapel, which was looking to do a unique Martini cart with frozen bottles. 

    Simply put a bottle inside a tube of some sort (this is a metal utensil holder like you'd see at a salad bar) and fill both the tube and the rest of the cooler with water. Directional Freezing will take care of making the top part of the ice clear. The cloudy part is all around the bottom of the bottle. If you wanted it 100% clear around the bottle, you'd simply put it on a short riser inside the tube.

    Then freeze it (with the top off the cooler) and pull it out.

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    IMG_7390
    IMG_7390
     

    I did this again with a bottle Zucca as I'm using it for a talk. I no longer had the metal utensil container so I put in a plastic pitcher. I wouldn't say it is the ideal container given that is has irregular sides, but it did the trick for proof of concept. 

    The bottle is a bit problematically tall for my freezer – I almost couldn't get the cooler out! 

     

    Photo Jun 11  10 55 15 AM
    Photo Jun 11  10 55 15 AM
    Photo Jun 11  10 55 15 AM
    Photo Jun 11  10 55 15 AM
    Photo Jun 11  10 55 15 AM

    Cheers!

     

    Check out all the ice experiments on Alcademics at this link.

     

  • Freezing Mini Bottles Inside Collins Ice Cube Spears

    Party Trick! Using an insulated cooler and some gift boxes, you can make super clear tall collins glass ice spears with mini bottles frozen inside them.  

    If you're new to Directional Freezing, check out the Index of Ice Experiments where it is explained. 

    Disaronno minis in ice (26)

    I bought plastic gift boxes from The Container Store to make tall ice spears a while back. Check out that post here. Note that for commercial purposes, these gift boxes aren't certified food safe, so I wouldn't go trying to scale up a bar program with them. (They're also hard plastic and crack easily.)

    More recently, I decided to freeze some Disaronno minis inside of them for an event. They came out adorably awesome.

    Simply fill the cooler with gift boxes and the gift boxes with minis. Fill the cooler (both inside the gift boxes and outside around it) with water. Let it freeze into a block. 

    Disaronno minis in ice (9)
    Disaronno minis in ice (9)
    Disaronno minis in ice (9)

     

    Then with a great deal of patience, separate out each of the boxes and turn them over so that the cubes slide out. Fun times. 

    Disaronno minis in ice (8)
    Disaronno minis in ice (8)
    Disaronno minis in ice (8)
    Disaronno minis in ice (8)

     

    Maybe I should have actually put one inside a collins glass so you could see how it looks. 

    Check out all the ice experiments on Alcademics at this link.

     

  • Fire Inside Ice (Okay, Fireball inside an Ice Ball)

    For years, bars including Chicago's Aviary have been serving drinks inside hollow ice balls. The procedure to make one is easy, at least in theory.

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    Freeze a balloon or an ice ball mold filled with water for a few hours. An ice shell will form on the outside. 

     

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    Poke a hole in the ice ball and dump out the water. Refill with a (very well chilled) cocktail.  Some bars do with a syringe so that you don't have to open a real hole in the ice ball.

     

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    Then serve it. I did this at home and thought it would be fun/funny to create Fire Inside Ice – so I filled by ice ball with Fireball cinnamon whiskey.

    Photo Jun 11  1 36 06 PM (1)Photo Jun 11  1 36 06 PM (1)

     

    Then for a bit of a show I filmed dropping it in slow motion. Enjoy.

     

     

  • Phylloxera, Gin, and Scotch Whisky

    I'm continually researching topics related to bugs and booze, and went looking for some better information on how scotch whisky sales were affected by the phylloxera plague that took down most of Europe's vines in the late 1800s. 

    Many sources cite that scotch whisky sales really took off in the same time period as phylloxera killed the wine biz as people switched to spirits, and I was looking for more solid information on that: sales numbers, etc.

    I've found that it's true there was a huge scotch boom in this period (30+ new distilleries opened between 1880-1900), but I was seeking more information.

    Anyway, my office is located above the spectacular Mechanics Institute Library, a membership library dating back to 1854. I have plenty of whisky books in my office, but the library itself has some unique books I've not seen elsewhere. I went to see what I could learn. 

    I happened across a book called The Whiskies of Scotland by RJS Mc Dowall from 1967. It didn't have any information on phylloxera except for this one fun fact about the Gilbey's wine/gin company: they saw phylloxera happening so invested in scotch whisky. Smart. 

    Today Gilbey's is owned by Beam Suntory

     

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    Anyway, just thought I'd share. 

     

  • Using Isolated Acids in Cocktails: A Report and Recipes

    In my latest article for CooksScience.com, I wrote about bartenders using isolated acids like citric, malic, tartaric, and succinic to amplify flavors and acidity in cocktails.

     

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    They're doing this for a number of reasons – to make batched cocktails with non-spoiling citrus flavors, to add a generic citrus flavor to cocktails without specific lemon/lime notes to get in the way, to re-acidify cocktail ingredients that have been centrifuged-clarified, and to make use of tons of leftover orange juice created because uber-popular Old Fashioneds only need orange peels. 

     

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    My part of the story is the investigation into how and why bartenders are playing with isolated acids; then the team from America's Test Kitchen played around with the actual acids, and creating a couple of cocktails with added acids you can try at home. 

    Give it a read!

     

  • Edible Flowers Frozen in Incredibly Clear Ice Balls

    I'm on a mission to freeze everything I can get my hands on into crystal clear ice balls. 

    To make them clear, I'm using a thermos and ice ball mold – you can read about the method to make clear ice spheres on this post. 

    In the past, I've made plain clear spheres, spheres with a spiralized lime, and a whole bunch of other lime slices and wedges. It's been fun.

    You can see all of the many ice experiments at Alcademics here at the Index of Ice Experiments.

    I also bought a bunch of edible flowers and toyed with those. Note that if you're going to reproduce these at home, it's really important to use edible flowers, not regular flowers that may have been coated with pesticides and such. 

    I started with edible orchids:

     

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    orchid frozen in ice sphere

     

    I also tried other flowers: 

     

    edible flower frozen in ice sphere
    edible flower frozen in ice sphere
    Photo Apr 09  2 38 49 PM (2)
    edible flower frozen in ice sphere

     

    Once again you can read about how to do that here.

    And for more pics of my ongoing ice experiments, check out my Instagram page.  

    You can see all of the many ice experiments at Alcademics here at the Index of Ice Experiments.

     

  • Gin, Tonic, Ice, and My Tombstone

    Video interviewI recently recorded a video with Cocktail Chemistry's Nick Fisher. Fisher has probably done more to raise awareness of my Directional Freezing technique to make clear ice than anyone, with a slick video he made last year showing the process that's now at nearly 1.5 million views.

    Watch or just listen to his video interview with me below, in which I talk about bar trends, how I got into cocktail journalism, the Gin & Tonic book, and of course, big clear ice. 

     

  • Air-Conditioned Cocktail Bars in San Francisco

    Olive[updated list 2025]

    It’s unusual to have air conditioned bars in foggy San Francisco, outside of hotels. So when it gets hot (if you don’t live here, “unbearably hot” is > 80F) people get weird and desperate.

    Which bars in San Francisco have air conditioning?  Here’s what I’ve found so far:

    • Absinthe
    • Barcha
    • Bear Vs. Bull
    • Blackbird
    • Blondie’s
    • Boulevard
    • Cold Drinks
    • Corridor
    • Ginger’s
    • Ha-Ra Club
    • Hardwood
    • Heartwood
    • The Interval at Long Now
    • The Lark Bar
    • Last Rites
    • Laszlo
    • Lilah
    • Maggie McGarry’s
    • Meski
    • Midnight Sun
    • Pabu
    • Parallel 37
    • Perry’s Union Street
    • Press Club
    • The Progress
    • Propagation
    • R Bar
    • Rudi’s Sports Bar
    • Rye
    • The Vault
    • True Laurel
    • Woodbury and Alchemist
    • Wildhawk

    East Bay

    • Hangar One, Alameda
    • Hotsy Totsy, Albany
    • Bull Valley Roadhouse
    • Redfield Cider

    Let me know if you know of any more. I have deleted many closed venues from this list but I know I am missing a lot of new ones!