I am featured in this nice Epicurious story about clear ice for the home bar.
Category: The Ice Book
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Ice Feature in the San Jose Mercury News
"San Francisco's Camper English invented a home method for making clear ice that's now celebrated around the world"
is the dek to this story in the San Jose Mercury News with the headline "‘The Ice Book’ traces a cocktail writer’s obsession with designing perfect, diamond-clear ice".
The story is only available to subscribers unfortunately, but here is one of the photos by Karl Mondon. It's so dorky I love it.
Update: The story got syndicated so it appeared in lots of publications and you can read one of them here.
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Financial Times: It’s cocktail hour – so put a flower in it
In Alice Lascelles' latest cocktail column for the Financial Times, she covers the summertime trend of using flowers in cocktails and includes a photo from The Ice Book.
Read the story here: It’s cocktail hour – so put a flower in it
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Vanity Fair: The Glaciers May Be Melting—But Status Ice Is Trending
I was interviewed for this terrific story in Vanity Fair that brings together the modern manifestations of clear ice with its history as a luxury item that quickly transforms into an everyday necessity over and over again. I think the writer did a great job with it.
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Review of The Ice Book on DrinkHacker
Rob Theakston of DrinkHacker wrote a very nice review of The Ice Book.
He concludes:
The hallmark of English’s books is his ability to make dense subjects approachable and accessible without careening too hard into academic or jargon-laden territories. This book is no exception. If you’re looking to take cocktail aesthetics and accents up [a] level or four, you’d be hard-pressed to find a better book about ice than this.
Read it here: Book Review: The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts
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A Mention of The Ice Book in Scientific American
My fellow ice book author Amy Brady wrote an article for Scientific American on the use of ice and its impacts in cocktail programs.
I consider it a success that not only did she include The Ice Book in the story, I was able to get the expression "dirty dump" in Scientific American!
Read: Climate-Friendly Cocktail Recipes Go Light on Ice
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Clear ice cubes make cocktails taste better. Really
In the San Francisco Chronicle's Bite Curious newsletter, Caleb Pershan blames me for his new ice obsession. Fair.
Clear ice cubes make cocktails taste better. Really
I think this way because of Camper English, a drinks writer in San Francisco, who recently published a book on the subject, “The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts.” English has been writing about techniques for making clear ice since 2009. It’s what he described to me, with an ironic groan, as a “slippery slope.”
“Eventually you wind up like me, just a broken person who can only use certain cubes or I would just rather go thirsty.”
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The 10 Biggest Mistakes You’re Making With Ice Cubes, According To Camper English
I was interviewed for this story mostly on storing ice.
The 10 Biggest Mistakes You're Making With Ice Cubes, According To Camper English
Crystalline or cloudy? The character of your beverage's ice can be a hot-button issue for some. Ice cube reporter Camper English preeminently taught the masses how to make perfectly clear ice cubes at home. He's written a book about it — aptly named "The Ice Book" — in case your cocktail focus requires it, or it comes up on "Jeopardy." ("What is: directional freezing?")
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Thoughts About Starbucks Ice
I was interviewed by Salon.com about the changes to Starbucks ice machines supposedly rolling out.
"Starbucks is shifting to nugget ice — and an ice expert has thoughts"
English is a world-renowned ice expert. He is the author of "The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts" and, after spending more than decade experimenting with all the different ways one can freeze water, he pioneered the "clear ice" technique that most professional bartenders now use to make ice.
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Cocktail Ice Is a Work of Art
This awesome article appeared on the homepage of Liquor.com!
"For Camper English, Cocktail Ice Is a Work of Art"
After months of tweaking temperature, timing, types of water, and container shapes and sizes, English deduced the technique behind achieving flawlessly crystalline ice with nary a cloud or blemish. This method is known as “directional freezing” and has since been practiced by numerous bars and restaurants around the world, as well as a good number of TikTok influencers.
