As I’m sure you all remember, about 3 months ago I told you all how to make beautiful clear ice for your cocktails.
Today, I’m going to show you an easier way. You know how much we all like things that are easy, right?
It started when a chap called Dan Skinner* posted an innocent comment at the end of the post mentioned above, saying that there were some guys in the USA making directional freezing equipment.
Alternate Title: “If it’s not perfect, what’s the fucking point?”
My name is Ben. I like it when things are done properly*. This post, therefore, has been quite a while in the making.
It turns out making clear ice is hard. Very hard in fact. There’s a very good reason that companies like this exist. In fact, if you’re based in, or near, London – you should probably just stop reading this, man up, buy yourself a chest freezer to house some of their wares, and give them a call.
If like me though, you’re out of their delivery range, you’re going to need to make your own**.
Luckily, every single one of you has the requisite equipment for this, so there really aren’t any excuses. You can make big, clear ice with zero investment. Sounds like I’m trying to get you to buy a timeshare. I’m not. Promise.