Category: bar tools

  • Ice Tools Recommended by Camper English of Alcademics

    These are the ice tools that I have used and recommend. Most of these products are used/shown in The Ice Book. Most of these links go to Amazon. 

    If you're coming to this page fresh, you'll want to check out the Index of Ice Experiments here on Alcademics.

     

    Clear Ice Cube Trays

     

    Ice Picks

    • Three-Prong: Most of the time I just use a 3-pronged ice pick for cutting up blocks of ice.  Several manufacturers make the same model. I have one by Fortune Candy.
    • Cheap: Three-pronged pick.
    • Single-Prong: I rarely use a single-prong ice pick, favoring the three-prong one in nearly all situations. I do have the Anvil Ice Pick and it's well-made.  

     

    DIY Ice Cube Trays using this method

    • I found that this tiny cooler fits a 2.5 inch ice cube mold perfectly! 
    • Ice cube trays – Any of the large 2-inch silicone ones from Tovolo, CocktailKingdom, etc. 
    • Drip Irrigation Standard Tubing Hole Punch pokes small holes, but you can also use a metal straw or piece of metal tubing to poke nice round holes in ice cube trays. 

     

    Cooler to Make Clear Ice 

    • I use a small cooler – about 12-pack size- nearly every day. The Igloo Legend 6 is about that size.

     

    Clear Ice Balls, Death Stars, Skulls Using a Thermos

    • Thermos: As I wrote about here, I typically make ice balls using a Thermos Funtainer and 2.5" ice ball molds. Since then I have favored a Yeti tumbler, particularly for the Death Star molds.
    • 2.5" Ice Ball Molds: Here is one that looks like what I buy but these links tent to change. Just be sure to buy 2.5" ones that are separate rather than stuck together in a 4-pack.
    • Death Star Ice Mold
    • Skull Ice Molds

     

    Small Ice Balls

     

    Patterned Ice

     

    Knives, Chisels, etc. 

     

    Misc Ice Tools

    • Polishing cloths: These are good for holding ice while you cut ice diamonds or spheres; they don't stick to the ice nearly as much as typical kitchen towels.
    • Cut-Resistant Gloves: I don't use these at home in favor of the polishing cloth, but for my ice classes my students wear them. These are cheap ones that probably don't offer much protection. 
    • Ice Ball Press: Makes 55mm ice spheres (a little small) from a cubes. 

     

    For Larger Programs – Bars and Events

    • The Ghost Ice Tray makes 48 2-3-inch cubes in about 2 days, and new inserts make Collins spears and there are sphere trays on the way. 

     

  • My First Centrifuge, and Somewhat-Clarified Tonic Syrup

    I have had a centrifuge sitting on my Amazon.com wish list for a couple years, just waiting for me to get tipsy and reckless enough to hit the one-click button. Well, I finally bought it last week not because I was wet with sauce but because I could no longer contain my curiousity.

    Plus, I had just finished reading the preview copy of Dave Arnold's forthcoming book and wanted to play with some of the techniques. (I'll post a full book review later.)

    The centrifuge I bought is one recommended by Arnold for experiments and travel, the Ample Scientific Champion E-33 centrifuge. The thing is about the size and shape of a rice cooker. It's adorable!

     

    • Centrifuge2
    • Centrifuge1
    • Centrifuge dial
    • Centrifuge tubes
    Centrifuge tubes

     

    Note to bartenders: It's not really practical for commercial applications. The total liquid volume (if using all 8 of the 15ml test tubes that it can hold) is only 4 ounces. Enough to play around with; absolutely. Enough to make clarified lime juice for your bar program? No way. 

    But I'm not producing mass volumes and it costs less than a juicer so I picked one up. 

     

    Semi-Clarified Tonic Syrup

    Centrifuges are used to separate liquids by weight – the heavier stuff spins to the bottom of the tube. 

    If you've ever made tonic water syrup from cinchona tree bark, you know that it usually comes as a silty powder that is very hard to filter out of your solution. (My method for getting as little of the bark into syrup is to put it in the coffee maker with several filters.) Still, filter all you want and there will still be bark floating in the syrup, somewhat settling out of solution in your bottle.

    It was the perfect thing to clarify as I knew there was a good chance for success. Rather than make my own syrup to clarify, I used Small Hand Foods' Yeoman Tonic Syrup, which was specially developed to pair with Beefeater gin.  

    The centrifuge has a 30-minute timer and a good amount of the bark came out of solution after one 30-minute cycle. But I put it back in for several more anyway. 

    What came out was a solution that was sparkly transparent but still colored. It tasted bitter and citrusy (Small Hand Foods tonic syrup is more citrusy that other brands) but much less barky than the original. I'll call that a success.

    In the images below, the syrup on the left is un-centrifuged and on the right is centrifuged syrup. Note at the bottom of the test tube you can see the bark stacked up.  

    • Centrifuge before and after tonic sunlight
    • Centrifuge before and after insta
    Centrifuge before and after insta

     

    Perhaps next time I'll centrifuge boiled cinchona bark on its own- just in water rather than a syrup- to see what happens. 

    That will surely be one of zillions of future experiments with my new toy. Fun fun fun!