In the realm of cocktail culture, few individuals have made as significant an impact as Camper English. An expert in all things related to ice, English has written extensively on the subject, sharing his knowledge and passion with the world and an early inspiration for Klaris. In this blog, we will explore the key aspects of the book and the insights it offers to both aspiring mixologists and avid cocktail enthusiasts.
Picture credit: Alison Weber and Camper English
The Science, History, and Art of Ice in Cocktails:
In the “The Ice Book” English combines the fascinating science behind ice formation with its intriguing history in mixology. He explores how factors like temperature, impurities, and freezing methods impact ice quality. From ancient harvesting techniques to modern innovations, readers embark on a captivating journey through time.
Crafting ice for cocktails is an art, and this book serves as a comprehensive guide to various techniques. English covers hand-carving, using molds and specialized ice machines. With detailed instructions, readers can experiment at home and elevate their cocktail game.
Our favorite highlight is English’s exploration of clear ice, revealing the secrets to achieving pristine, crystal-clear results. By recreating this high-end aesthetic, readers can enhance the visual appeal and overall drinking experience of their cocktails.
Picture credit: Alison Weber and Camper English
Ice in Cocktails:
"The Ice Book" focuses on the role of ice in cocktails. English explores how different types of ice affect the flavor, dilution, and presentation of drinks. English also offers a variety of cocktail recipes, each carefully curated to demonstrate the impact of ice on taste and texture. By experimenting with different ice styles, readers can discover how ice can enhance or transform the flavors and overall drinking experience.
Beyond Cocktails:
"The Ice Book" extends its reach beyond the world of cocktails. English explores the versatile applications of ice in other culinary realms, such as using ice in food presentation, chilling wine and spirits, and creating icy desserts making it a valuable resource for not only mixologists but also home cooks and food enthusiasts.
Picture credit: Alison Weber and Camper English
Our Takeaways
- English explains how the directional freezing process is critical to creating clear ice and debunks some myths like boiling water to obtain clear ice.
- Drying off the ice before putting in the freezer can reduce cloudiness on the cube and lower risk of cubes freezing together if they are stored in the same container.
- A saucepan can be used to sharpen edges and temper a craft ice cube.
- Many Klaris community members want to know if other liquids can be frozen in the machine. Camper explains how the sugars and other impurities muddle the directional freezing process resulting in cloudy ice.
"The Ice Book" by Camper English is a must-read for anyone seeking to dig deeper into the realm of ice and cocktails. English's expertise and passion shine through as he guides readers through the science, history, and practical aspects of working with ice. Whether you are a seasoned mixologist or an aspiring home bartender, this book offers invaluable knowledge that will elevate your cocktail game to new heights.
We highly encourage you to buy a copy of The Ice Book and share with others!
