In the San Francisco Chronicle’s Bite Curious newsletter, Caleb Pershan blames me for his new ice obsession. Fair.
Clear ice cubes make cocktails taste better. Really
I think this way because of Camper English, a drinks writer in San Francisco, who recently published a book on the subject, “The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts.” English has been writing about techniques for making clear ice since 2009. It’s what he described to me, with an ironic groan, as a “slippery slope.”
“Eventually you wind up like me, just a broken person who can only use certain cubes or I would just rather go thirsty.”