Crystal clear spheres, cubes you can read through, embossed, branded, and blinged-out chunks, chips, blocks, and 'bergs: it's time to elevate your ice!
 
In The Ice Book, internationally renowned cocktail icepert Camper English details how to use directional freezing to make perfectly pure ice in a home freezer, carve it up into giant diamonds and other shapes, and embed it with garnishes, including edible orchids and olives. You'll learn how to create a frozen bowl for Negroni punch, serve a Manhattan inside an ice sphere, and infuse cubes with colors and flavors to create cranberry cobblers, a color-changing Gin and Tonic, and other awesome drinks.
 
Featuring striking color photos throughout, this handy guide—and great gift—offers easy directions for dozens of ice projects and suggestions for further freezer fun. Both instructional and inspirational, The Ice Book will help you take your nonalcoholic and boozy beverages to the next level.

Camper English is a cocktail writer and ice obsessive best known for introducing a technique for making crystal-clear ice to cocktail connoisseurs about a decade ago.

English is a world-renowned ice expert. He is the author of "The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts" and, after spending more than decade experimenting with all the different ways one can freeze water, he pioneered the "clear ice" technique that most professional bartenders now use to make ice.

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English... is one of the biggest names in the cocktail world

perhaps the pre-eminent cocktail ice scholar

The foremost authority on ice in the country (maybe the world).

Camper English, who writes about cocktails and spirits and pioneered the technique that most professionals now use to make ice (after experimenting with the frozen stuff for a decade).

Camper English is the booze writer's booze writer—the one we all turn to for true histories, unassailable facts, and clarity (of both explanation and ice).

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. After much experimentation, in 2009 he revealed a simple method for making clear ice that is now used all over the world. He has since written dozens of articles and given talks about ice internationally. His previous book is Doctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails. He is based in San Francisco.