The logic suggests that, by forcing the water to freeze in only one direction-from the top of the cooler downwards-it will push away the trapped air in layers, leaving behind clear ice that can then be broken down. Serving a drink with clear ice, he says, “ like serving a Mint Julep out of a Styrofoam cup versus a metal one: it performs the same function but the experience is radically improved.” At home, English has employed a technique called directional freezing, using an Igloo cooler placed within the freezer to churn out large blocks of clear ice for use in drinks. Journalist Camper English, who has an index of over 75 deep-dive posts devoted to the topic of ice on his Alcademics blog, agrees. “More air in the ice also equals less density, which means less cooling power and faster melting.” Conversely, clear ice, with its higher density, melts more slowly. “Whether your ice is clear or cloudy… also a matter of performance,” writes Portland-based bartender and writer Jeffrey Morgenthaler in The Bar Book. Hence, many of them call on crystal-clear ice from either Kold-Draft machines or block ice deliveries.īesides its obvious aesthetic advantages, clear ice also serves a functional purpose. ![]() ![]() Though ice from a home freezer will render as cloudy-an effect caused by trapped air and other impurities retained during the freezing process-bars and restaurants have an advantage in the quality of ice they can make, outsource, store and serve. Among the first things to note when it comes to ice is whether it’s cloudy or clear.
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