Category: ice

  • How I Clarified the Ice Problem – Imbibe Magazine

    For the 20th anniversary issue of Imbibe Magazine (to which I have subscribed all 20 years, and written for a few times), Wayne Curtis wrote a story on my work on and solution to creating clear ice at home.

    Among these was Camper English. A spirits writer based in San Francisco with a background in science, he was curious about the physics of clear ice. By the 1990s, commercial outfits were producing large blocks of clear ice for banquet and wedding sculptors. In New York, clear cubes were sold wholesale to bars. But how to do this at home? “I decided to just test some stuff out systematically, not expecting to actually figure anything out,” English says.

    His early experiments included the “freeze twice” theory, and he published the results on his blog, Alcademics. (“I repeated the freezing something like 12 times,” he reported. “It’s not getting any clearer, folks.”) He started with hot water and then very cold water, and set his freezer at various temperatures. He tried carbonated water, “which made the cloudiest of ice.” The results were always the same.

    Read the story here!

  • The Cheap Cooler Was the Best Cooler

    Unless you’re an extreme ice nerd like me, you probably don’t know that hard sided cooler manufacturers change their models. The first cooler I used to create clear ice was discontinued, but I was able to switch to a similar model .I think the Coleman Party Stacker line went away, and maybe a small model I like as well.

    A year or so ago I was in Target and bought a $10 hard sided cooler, because it was so cheap. The cooler should be bad for making clear ice because it is narrower on the bottom than the top, so when using it for directional freezing and the ice freezes from the top down to the bottom, the ice will expand. This cooler is slightly tapered so that the bottom is narrower than the top – likely if I let a block freeze solid in here it will crack. But so far I’ve made two slabs in it, allowing it to freezer for 3 or so days, and the shape has worked to my advantage- the ice pops right out of the cooler probably due to that same tapered shape.

    I was excited to come tell everybody to buy this model of cooler (from brand Sun Squad, probably a Target house brand), but there’s no trace of it on their site – so it too is discontinued.

    Anyway, a good thing to know is that you can sometimes find hard sided coolers at thrift shops.

  • Ice in the South China Morning Post

    I was interviewed for this story in the South China Morning Post, about ice yet again! Check it out here.

  • The Ice Book Gets a Four-Page Spread in Men’s Journal

    The Ice Book Gets a Four-Page Spread in Men’s Journal

    I wrote up a relatively short article for Men’s Journal’s Fall 2025 issue but hadn’t seen the final copy until just now: turns out they gave it a four-page spread in the print magazine.

    As always the photographs from Allison Webber are stunning. Here’s a preview.


    For more information on The Ice Book, visit this page.

  • A Good Bar Needs Good Ice

    I gave some quotes about ice for a story on the website Shortlist. They also interviewed other people who are correct in saying that better ice makes a better drink, and that attention to quality of ice signifies attention to quality of cocktails.



    I have the final quote in the story, in response to the reporter’s question about the cost of fancy ice increasing the cost of cocktails:

    “Is it an extra cost? Yes. But really, it’s hard as a consumer to assess the individual costs of each ingredient in a cocktail. A bar could lower the price by serving it in a paper cup, too, but then it wouldn’t feel special. And that’s what this creativity with ice is about, too”.

    Read the story here.



    As always, you can learn more about The Ice Book here.

  • Camper English on the Curious Bartender Podcast

    I was a guest on Tristan Stephenson’s The Curious Bartender Podcast last week, talking for nearly two hours about.. a lot of stuff.

    You can find the podcast on your favorite service from The Curious Bartender website, or to go directly to the YouTube video of it click here.

  • From Blocks to Rocks: How Fancy Ice Cubes Get Made

    In my latest story for Food & Wine, I tell how those big clear ice cubes you find in cocktail bars are made. They don’t just pop out of a machine – every big clear cube you’ve had has been hand-harvested or hand-cut. 

    Check out the story at this link. 


    From Blocks to Rocks

  • 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

     

    Ants glow in the dark in ice cubes21
    Ants glow in the dark in ice cubes16
    Ants glow in the dark in ice cubes18



     

  • 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

     

    Ring inside ice cube21
    Ring inside ice cube16

    Ring inside ice cube24
    Ring inside ice cube17
    Ring inside ice cube17

  • Why the Shape and Size of Ice in Your Drink Matters

    My latest story for Food & Wine is "Why the Shape and Size of Ice in Your Drink Matters."

    Check it out here.

     


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