This month we talk to cocktail and spirits writer, and author of The Ice Book, Camper English all about ice. He explains why clear ice is better for cocktails and gives some tips on how to achieve that, various things he’s been known to freeze, and what he might bring to a cocktail party. I also learn the secret to getting rid of ice dandruff and different cultural approaches to ice. Finally, we touch on his earlier book Doctors and Distillers as well as his projects CocktailSafe.org and CocktailGreen.org
About our guest on The Ice Book episode: Camper English
Camper English is a cocktails and spirits writer and speaker who has covered the craft cocktail renaissance for over fifteen years, contributing to more than fifty publications including Popular Science, Saveur, Details, Whisky Advocate, and Drinks International. His previous book is Doctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails. He is based in San Francisco.
For more information on Camper, visit: Alcademics.com; Twitter: @alcademics; Instagram: @alcademics and CocktailSafe.org; Twitter: @cocktailsafe; CocktailGreen.org
Products, places and people mentioned in our The Ice Book episode
The Ice Book by Camper English
Doctors and Distillers by Camper English
The Nice Company (clear ice in Paris)
Another book on ice:
Cocktail of the Month for The Ice Book Episode: Sherry Cobbler
This recipe was specifically developed to go with The Ice Book by Camper English and optimized to use flavored, colored ice.
Cranberry juice for ice cube
90 ml / 3 oz Fino sherry (Recipe calls for Tio Pepe)
15 ml / ½ oz orange juice (bottled is fine
8 mls / ¼ oz simple syrup
Mint sprig for garnish
Make cranberry juice ice cubes either in trays that makes pebble ice or make in regular ice trays and then break ice cubes into smaller chunks with a spoon, muddler, similar tool or in a lewis bag
Do the same for regular clear ice.
Mix sherry, orange juice and simple syrup together
Pour over combination of cranberry and clear ice pebbles in a rocks or tall glass
Garnish with a sprig of mint
Big thanks to…
World Radio Paris for editing and production
Son Little for the music we use
and YOU for tuning in, downloading and listening!
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