The 50 Iconic Cocktails of San Francisco 2024
Review: Dusty Booze by Aaron Goldfarb

Aspirational Water - A Story in The Guardian that Cites The Ice Book

The reporter for this story in The Guardian and I talked a long time about clear ice, iceberg water, and bottled water. 


Screenshot 2024-03-08 at 11.46.26 AM

Not much made it into the final story from me (so it goes) but I did get mentioned in the lead paragraphs!


Towards the end of 2009, Camper English achieved a major breakthrough in his kitchen in San Francisco. After months of experimentation, English, a drinks industry consultant, created the perfect piece of clear ice: a cube with minimal fissures and microbubbles, as transparent as air.

His method for making clear ice – freezing water in an insulated container, which forces tiny bubbles towards the edge and leaves the rest of the block clear – is now widely copied in bars. English has also written The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts, and has found his algorithmic niche as Instagram’s top “ice cube reporter”. He regularly shares pictures of bevelled spheres, ridged gems and crystalline pebbles on his account @alcademics, all tagged with #IceBling.


Screenshot 2024-03-08 at 11.46.47 AM

The story has some good points - the most important one being that bottled water does not compete with tap water. 


But anyway, if you want to geek out about water with me, I have an upcoming water class in April 2024 you can join!

Raindrop logo flyer april 4





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