Large format cocktail ice providers have been around for a while, but now big cube/sphere/spear providers are branching out into new shapes, sizes, making machines, and pushing into retail.
Five tasty cocktails from New York bars: The Clocktower at The New York EDITION, Manhattan Diamond Reef, Brooklyn The Bennett, Manhattan FLAGSHIP, Montauk Le Boudoir, Brooklyn
A story on how copyright, trademark, and patents in the world of craft cocktails.
Check out the new website Daily SevenFifty, where I have a story on the science of aging spirits.
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.
This year at the annual Tales of the Cocktail convention in New Orleans, I'll be giving two talks: One on New Ice Techniques and the other on Bugs and Booze. If you have any related information to share on those topics, hit me up and I'll see if I can include it!
A video interview with Camper English on the Gin & Tonic, clear ice, and other stuff.
A story about ice in the Washington Post with quotes from your host Camper English.