Alot of the cocktail bars in St. Louis have been using some amazing ice as of late. Most notably, Taste by Niche, has been using huge cylindrical ice cubes that are crystal clear and do not crack. How can I do this? I have some 2" cube molds but only get cloudy ice. Wats the secret minus big expensive Japanese ice machines?
Interesting post and method.
After reading it I clicked around the site a bit and I have to say that my jaw hit the floor when I checked out the purchase price of the Ice Drop Maker: $985. This, for a device that produces one ice ball a minute? Wow. I would pay maybe $90 for such a thing for my home. And I would expect that a bar would need a much higher rate of ice ball creation to make such an investment worthwhile.
The secret is a combination of several things.But the two most important are circulating the water as it freezes, and freezing from one direction to force the air out.
Camper English has been working on several ways. On this page are links to all his experiments.
But as you will see in all experiments, you can't get perfectly clear ice. For that you need a Clinebell or other commercial machine.