I've seen bars around the world imprinting their clear ice cubes with logos and monograms, so I decided to test out some methods of doing so at home.
Patron tequila has an ice press that makes an ice puck in the shape of a tahona. I played around with it.
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.
I'm on a mission to freeze everything I can get my hands on into crystal clear ice balls. Here are the results of some experiments with edible flowers. They turned out super cool.
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!