My piece on ingredient substitutions at Serious Eats.
Here’s a … neat idea: the Neat Ice Kit, by a couple of guys out of New York City. For those who care about the clarity of ice they use in cocktails, here’s a way to make perfectly clear ice at home, without wasting any of the cloudy stuff.
See, ice normally freezes from the outside in, which forces gas into the center of the ice. That gas clouds up as it freezes. There’s not normally any way around this, unless you insulate the ice tray in some fashion. (Camper English has done A LOT on this topic, if you want to know more.)
What this kit does is insulate the sides and bottom of a brick-shaped ice mold. The ice freezes top down, forcing the gasses to the bottom, where they freeze cloudy. The top freezes clear. So you lop off the top, use it for cocktail presentation, and use the cloudy bottom for crushed ice or for shaking drinks or whatever.
(Don’t touch my cloudy bottom, though. Mrs. Bitters will have words.)
The kit, if the Kickstarter pans out, will include the mold, an ice chisel, a mallet/muddler, and a bag in which to hammer ice into crushed form.
I’m not normally all that bothered by cloudy ice at home, but even I think this is a nifty project.
By the way, these guys have a track record of successful Kickstarter products, if that matters to you. The Glif iPhone holder/tripod looks really cool to me.
LIFE: August 22, 1938.
From the August 8, 1938, issue of LIFE magazine, this ode to the mint julep:
LICKETY SPLICKETY ZOOMBAH
[Still not large enough for you? Click!!]
I don’t normally post about this sort of thing, but Campari just announced that Uma Thurman is its calendar star this year. I know it’s not a universal opinion, but I think Uma’s great in nearly everything I’ve seen, and I also think she’s stunning. Campari’s released a few behind-the-scenes shots, and here’s one you might like: