After reading my book Doctors and Distillers, Harold McGee (On Food and Cooking) pointed out to me that proof of distillation in ancient India (supposedly from the fifth century BCE) is not as well established as previously thought. Many histories on distillation cite work from 1979 that claims that elephant... Read more →
I wrote a story for Distiller Magazine about the various ways to implement a big ice program. It was written with distilleries (that have sampling bars) in mind - they often have a lot of floor space, but even those with distillery bars don't often have a ton of freezer... Read more →
In this experiment, I started with ice spheres made in a thermos. These come out pretty great in general, but not perfect. So I decided to compare smoothing them to see if I could make them perfectly round and with a smooth surface using these Cocktail Kingdom ice ball presses.... Read more →
Wow, another story about The Ice Book, this time from Huffington Post. I love how they made the pictures pop with the framing. Read it here. Read more →
Just for fun I bought an ice shaver (raspador de hielo) off of Amazon. I didn't particularly need one, I just wanted to try it. It is used to make flavored shaved ices around the world. (Or Mint Juleps in my world.) To use it you slide it across a... Read more →
I am featured in this nice Epicurious story about clear ice for the home bar. Read it here. Read more →
I was a guest on the Sporkful podcast talking about ice cubes. "Why Ice Is This Summer’s Hottest Trend" Give it a listen! Read more →
"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... Read more →