Easy Perfect CLEAR ice at Home!

[@rasmusrw8140]

This is a very honest video. I really enjoyed that. Mistakes, no edits but foremost educational. I've watched several videos on clear ice but this one explained it the most concise. Subbed!

[@TheEducatedBarfly]

Happy to hear that. And thank you for subbing!

[@imanhazeri6385]

EXACTLY

[@mrmizzzerymakah8974]

I agree, this guy keeps it real. Thanks for the explanation!

[@simplecircuit]

What a coincidence. I just moved into a new place with nothing in the freezer yet. So I’ve been doing this nonstop for the past couple weeks. It was one of the things that I was super excited about.

[@markkidman9535]

Just to add to this great video: there are two processes at work. Primarily what you call “directional freezing” Is due to the fact that water’s density is highest at 4deg C. So that sinks to the bottom while the 0 deg C Water turns to ice at the top. Secondly, the mineral’s solubility decreases as the temperature decrease so they come out of solution as it freezes. Hope this gives any fellow ice-nerds some clarity (har har) and why we don’t need to do all that boiling malarkey! Keep the vids coming!

[@TheEducatedBarfly]

Thanks for this!!!

[@J.5.M.]

science!

[@andrewyarosh1809]

Chef’s hands can’t feel heat, so they can grab food out of a hot sauté pan with their fingers, conversely, bartenders apparently can’t feel cold with their fingers. 👍😈

[@aaronlosky]

I use a Yeti cup , depending on how much I fill it that determines the size of the ice cube , makes perfect fit for whisky glass and longer cylinder for tall or my absinthe set up.

[@eddieknowsbest]

I've seen tutorial videos in the past that advocate just scoring on one side and breaking the ice along that line with a mallet. I've done it that way myself for months. This morning, I tried Leandro's method, and let me say: scoring on all sides makes a HUGE difference. My ice came out in much more regular shapes (mostly - I had one weird shard break on me, but that's just life, you know?). I HIGHLY encourage anyone to try this method for carving ice blocks.

[@KeenanKelsey]

Ive been making clear ice for a while this way. I like to let the entire cooler freeze and repurpose the cloudy section of the ice block for large cubes for shaking. I would suggest to use a cheap but thick saw from harbor freight or somewhere to score the ice block and use the mallet/hammer/meat tenderizer to cut it with. The saw can cover the whole length of the ice block without having to move it.

[@WWJPD]

Tried this last night and it worked great. I gathered my wife and friend by whipping out a cutting board, knife, rubber mallet and gloves and said wait here 1 sec. Either it would work or they'd get a show, but it came out great. Thanks for the video.

[@keithklassen5320]

"When you push a drink at somebody that's really ugly..." ok buddy that's just a low blow, I'm doing my best over here...

[@jenniferpatton143]

Keith Klassen a bartender gives you the drink you ordered. Frequently he/she pushes the glass across the bar top to you.

[@illuminaut]

@@jenniferpatton143 Whoosh. Oh look, that went right above your head.

[@Federation42movies]

Someone thinks you're beautiful. :)

[@lrvogt1257]

I bought a roughly 12x5x5 clear ice tray that makes eight, 2-inch clear cubes and it works well. It's a little hard to get them out so I save the cubes in a zip lock bag so they are easy to use when needed. You get the tray out and the impurities are below it so you can just knock or melt it off. They really do look better and they taste better without the impurities. It looks festive to freeze a cherry or piece of lemon or lime in a cube.

[@dayknowsalchemy]

I love functional aesthetics. Whenever people ask, I always let them know that clear ice is as dense as ice can be (even though it will still be less dense than liquid water), which is what keeps it from melting as fast as impure ice. The fact that it's clear is a result of each H2O molecule orienting into a literal crystal lattice (which is why it's so easy to tap and cut cleanly the way it does...pending it's tempered!).

[@NorekXtreme]

Can you explain tempering and how it happens in ice? Not entirely sure I understand the concept

[@mags_1977]

@@NorekXtreme it’s like in baking when you “tempure” your eggs so they don’t scramble. It’s basically just bringing the ice down to the correct temperature so when you put into your cocktail, it doesn’t shatter or crack from the shock of the warmer liquids

[@tero8971]

Put a hole in each side of ice when draining. It allows the water to exit one side, and air to enter the other.

[@Drchangerx]

Very nice video. I didn't read all the comments, so this may have been addressed. Once you have scored the tempered ice, you need to strike the cleaving knife with some force. You don't need to destroy it, but you need force that will cleave with one strike. Simply tapping until it cleaves opens the door to alternate cleavage lines. Ice is crystalline, like a diamond (but not exactly a diamond). Force less than the perfect amount opens the doors for less-than-optimal results. I have been making ice like this for some years now and these have been my results: don't tap...strike with controlled commitment.

[@Ryokamazaky]

my Japanese supervisor(bartender as well), told me that ice bubble affects shaking the cocktail. More air bubbles the easier the ice breaks inside the shaker and will ruin the cocktail taste, I agree with that. i practiced to use crystal ice and "dirty ice" to shake 2 same drink, the dirty ice breaks after 5 movements, but crystal ice is still at the same shape even after several time of usage.

[@scottoller9319]

I’d actually love to see your process of trimming down the different styles of cubes/rocks you make, maybe in an “advanced clear ice” video. I really like the more rustic/jagged cubes you sometimes use. I tried replicating them by kind of just whacking a cube all over with a knife in a random pattern.

[@TheEducatedBarfly]

Sorry, late reply. We're going to do some carving episodes soon :)

[@LoftOfTheUniverse]

@@TheEducatedBarfly I'd like to see the rest of the steps so I know what it should be like

[@ManInArea]

Thank you for this. I’ve tried a couple different methods and yours is by far the best. 24 hour freeze and let the water temper it makes for the easiest cut

[@clancywoodbine5343]

Your explanation about the why reminds me of my time working in kitchens - in France chefs say "on mange par l'oeil", which chefs elsewhere translate into the adage "We eat first with our eyes." A beautifully presented dish or drink invites you into the present moment and gets you to pay attention, and primes you to appreciate it more fully with the rest of your senses than you otherwise might have. A drink that looks pedestrian, on the other hand, will be consumed as such

[@RupertFoulmouth]

Informative presentation. I learned how to make clear ice. I also learned I do not care enough to go through that much effort. I salute those with the passion and drive needed to take these steps.

[@groglordsdotcom4624]

Nothing better than clear ice! Rock on!

[@JoseSoto-zl4cj]

Love it. :) oh, you can boil the water remove the particles and put to freeze. This way you get more crystalline ice.

[@BarkeepsChoice]

This is great. I used to be in charge of ice prep at this one bar I worked at. I used to have a method of freezing 2 large Coleman coolers and chopping one down every day during lunch service. People always enjoyed me cutting a clear cube then using that in their old fashioned! Cheers!

[@Barprints]

That's intense! But the look on your guests faces' I'm sure was worth it.

[@f00dify]

I’m glad I got around to watching this video. I got some good insight into why silicon ice molds don’t work when making clear ice. On another note I always find myself trying to think of new words when I watch these.

[@mildlydazed9608]

So now I can become an Ice farmer one day.

[@TylerJMacDonald]

It ain't much, but its honest work

[@SusanBullockUberGrams]

Lol

[@vedawsm]

😊

[@sagarsonkambale5017]

JosGhost Healthfully c G

[@luissan515]

True that. I have an ice farm all set up. Getting ready to make millions off my clear ice industry.

[@Nontouchable]

Awesome dude! I usually let my ice sit for about 60+ hours in my selfmade box, the insulation is a little bit too much.. But when cutting the block I found that always cutting in the middle gives me the best cuts since the force of my hit is distributed more equally on the block. That way I can really control my cuts much better.

[@lmontes09]

Great video. I prefer to keep the long strips and cut them as needed. This avoids the sticking problem folks seem to run across. My guest seem to like watching me do this.

[@xenaswolf]

Wow I learned alot today! Ice expands when it freezes, water is liquid and ice is frozen! I'm b aked and the comments below are killing me ROFLMAO!

[@hunterbhyped873]

The aesthetics have inspired me

[@Barprints]

Shows the person serving you put some extra thought into it!

[@johnnybeanz1296]

I love the counter space-liquor, books, fruit. The trick with ice making is don’t leave it in the freezer too long or it won’t work. You should see the top frozen but see a big air bubble at the bottom. Not frozen solid.

[@TheEducatedBarfly]

correct, but sometimes you forget and time flies. And then you have some ice for shaking :) But it's a little bit harder to cut the block when its frozen solig.

[@johnnybeanz1296]

The Educated Barfly if it’s frozen solid it’s really hard to get out of the cooler. I guess let it sit there for a few hours and partially thaw.

[@GuitarD30]

I get the point and the nice look of a big clear block of ice in the hipster bars. But I always always prefer regular small rocks to the huge block in all cocktails

[@Refat_swordfish]

I get that... I did that too, but when i tried bigger cubes I realized how much faster small rocks melt and dilute (spelling, I´m Swedish) the drink. Not that important in drinks that already are diluted with soda or something similar, but in a cocktail, like an Old Fashioned, it really makes alot of difference. :)

[@lukaszlanginger]

I literally just did this 5 mins before watching this video, now enjoying my happy hour gin tonic with a large cube :)

[@alexanderbertallo1995]

I've never seen anything like this before... Fascinating... Thanks for sharing...

[@mropinion6903]

110% sure it is impossible for y’all to put out a video that isnt spectacular. I plan on becoming a patron in the coming days; thanks so much for the loads of interesting info and delicious drinks Leandro (and Marius). Here’s to many more! Best content of it’s kind on the net

[@TheEducatedBarfly]

MrOpinion thank you! Glad your loving the videos!!!!

[@amykruse6969]

Completely agree on aesthetics that clear ice brings. It might not be proper, but we have a large beach towel underneath our cutting board when we cut ice.

[@TheEducatedBarfly]

good for catching spilled water.

[@peacecoyote1592]

FYI for you home-bar, cocktail enthusiasts: I found that in a 7.6 cubic ft Galanz brand retro refrigerator, the freezer is able to produce nearly clear or completely clear ice cubes using standard plastic trays. I've used the same trays in other freezers with the same water and the cubes came out cloudy.

[@OsamaTheMamaLama]

"I'm not gonna force you guys to watch me carve this whole block " ::proceeds to cut the whole block:: XD Love your rendition of clear ice though. Thank you for sharing!

[@martinh88]

I guess he meant cutting it into little pieces rather than three chunks.

[@nicolaslockheimers]

Congrats on the clarity, but just to be sure, it does have a lot of little bubbles that look to be inevitable, correct?

[@DaisyBeach23]

Or lordie this seems like a lot of work. You are a true master at your craft.

[@poodapooda7899]

Lemme drink that cold water u just poured out 😂🤦🏽‍♀️

[@corytoews5222]

We actually did this! It's gross! If you think about it, it makes sense though. It's normal water, but with concentrated impurities XD

[@rscottrogers]

Just made my first batch with this method and it worked perfectly. Thanks! Sixteen clear ice cubes in the time and effort it used to take me to make three clear ice balls with an ice mold. But question: Do you have a source for, or just a name of, the knife you used? My old serrated bread knife didn’t work as well as I had hoped it would.

[@TheEducatedBarfly]

The knife used is from Smart & Final, but our tool sponsor Barfly makes a great knife with their parent company amzn.to/2rnNYaU

[@rscottrogers]

@@TheEducatedBarfly thanks!

[@BrickFilmsCinema]

Coping saws work really well to cut ice!

[@adamkorekach9936]

What about a DWS780?

[@bobbyrosedoesthings35]

great channel my friend, I just got my stepfather a ice sphere mold and he loves it.

[@The_Crazy_Monkey75]

Question: After cutting, can I put back the ice in the freezer for future use and it'll still be crystal clear??

[@TheEducatedBarfly]

yes, but it will frost on the outside but you remove that by setting it outside to temper. which you should anyway so it doesn't crack

[@The_Crazy_Monkey75]

@@TheEducatedBarfly Ooooh!! Thanks!!! Great video!!

[@KurtStoll]

How do you store the ice in the freezer? Do you put it in baggies, a piece of tupperware, or what? Thx in advance!

[@TheEducatedBarfly]

I keep it in a plastic container

[@Martian_Secret_Agent]

Just to add to your intro a little…there are further benefits to clear ice, not only aesthetics: first, clear ice melts a tiny bit slower, there’s a few KZbin videos showing the differences by weighing ice at different times during a melt, maybe 5-10% slower melting. Second, clear ice discolours the drinks slightly less also. Try a nice clear whiskey, single large clear ice cube vs single large cloudy cube. After some time remove the pieces of ice, you’ll see the clear ice leaves the whiskey much clearer also!

[@ethanoyamawang]

Leo is the most friendly bartender I found on youtube !

[@TheEducatedBarfly]

Thanks Ethan!

[@thesteezefactor96]

Check out Steve The Bartender! Super nice aussie guy haha

[@TheEducatedBarfly]

​@@thesteezefactor96 Steve's great. He just passed 100K subscribers, go celebrate

[@iTurtle97]

Ethan Wang check out bar talks & cocktails, that guy is super nice

[@diffy9036]

and you are the dumbest guy on youtube xD

[@Amazingcrunches]

I love cloudy ice this was cool

[@briancurtis6022]

You can get serrated knives at... did you say, "Smart & Final" (8:35)? Is that a store?

[@cliffbower4210]

My friend was telling me about @clear ice@ this weekend. I had no idea it existed, thanks for the video, I'll be making some soon.

[@owenhorne8770]

wow! this is way more science than I thought it would be. I would rather find a place with Vapshot machine and have fun!

[@roros2512]

excellent work. is it any way to make the ice even clearer? how can I get the one percent left? thanks

[@cocktailgruppen8319]

Agree 100%, clear ice is so important. 👍🍸

[@ryanfox5357]

I like to let it sit for 2 days until it's completely frozen solid and use the bottom half for crushed ice

[@sneakhead13]

Ryan Fox only issue with that is the water at the bottom is usually concentrated with a lot of off flavors. I use tap water for mine, and the tap water is decent here, and the water that comes out of the bottom is gross

[@ryanfox5357]

@@sneakhead13 I use filtered water and then boil the shit out of it, plus if you freeze hot water there is less gas in it. Comes out all right.

[@sneakhead13]

Ryan Fox we’ll filtered water is definitely better. Problem with boiling it is you are evaporating all the good stuff. The purest water will evaporate first I believe. I’ve found all the extra work of boiling and buying filtered water etc etc is not worth the effort. I just use tap and make all my forms of ice from the clear stuff.

[@A_Lion_In_The_Sun]

I heard that boiling the water before putting it in the freezer gives you clear ice too, you can even pour it directly into molds as long as they're heat resistant (I think you let the water cool first though)

[@TheEducatedBarfly]

We're going to do a test with all the different options, but generally from what we've read the boiled water theory has been debunked.

[@mmarksz86]

Boiling definitely helps because it removes some of the trapped gases, but it isn't as effective as the cooler method. Good alternative if the cooler method sounds like a hassle.

[@MrWizardjr9]

@@mmarksz86 boiling it also makes it freeze faster unintuitively

[@DeanRendar]

I use the filtered water from vending machine stations for 30 cents a gallon for drinking and fill a rectangular Tupperware that fits in the freezer maybe 1/2 the size of your finished block, and it comes out clear fully frozen too, a day after, I just run hot water over the upside down tupperwear till it melts a little to fall out, then stab away at it at the bottom of a clean sink and come out with clear wedge pieces just stabbing randomly. Yours look more uniform and worthy of a $18 cocktail mixologist designer fee though.

[@leahposer]

Great explanation! Much better seeing it done as opposed to my book. Side note: most butchers sharpen knives 👍🏼

[@TheEducatedBarfly]

I sharpen my own knives except serrated ones which I take to a pro :)

[@_KKami]

10:55 of making ice. Thank you youtube reccomended

[@Shigella4U]

Thanks for this informative video! Tried this method last night, and it worked out great. Gonna start building up a collection of cubes/columns haha. I nearly bought a $32 clear ice mold, but this is much more affordable/produces much more ice than a mold would.

[@MichaelPace2.0]

I love clear ice!

[@johnmatthewdraffen3184]

After you cut your cubes can you just store them in a Ziploc bag in the freezer and they last for a good while?

[@TheEducatedBarfly]

Yes you can

[@sitizenkanemusic]

Video really starts at 3:35

[@michaelorlina2442]

anyone have tips of storing the ice in the freezer once theyre all cut? might they freeze together if placed in a ziplock bag together? thanks in advance.

[@scottoller9319]

Michael Orlina yep i do ziplock bags to keep freezer odors out (even though my freezer is mostly ice at this point lol). i’ve found that if you open the freezer and shake up the bag every 5 minutes or so for the first half hour after cutting, it keeps the wet cubes from freezing together. or you can just wait about half an hour and then use a knife to wedge apart any pieces that are stuck together. it gets much harder to separate them after a few hours of freezing.

[@aaronchinault9513]

I spritz them with a little vodka, it helps to prevent them from sticking together. If they do stick it will only be a little bit and easy to seperate.

[@d.murray9567]

I noticed you removed the lid from your cooler. Does leaving it on impact freezing time?

[@TheEducatedBarfly]

Yes, leaving it on will not work. You need to top exposed to the cold while the sides and bottom are insulated so that ice freezes from the top pushing everything downwards.

[@philipraimondo]

next time take a silicone 2 inch cube mold and drill holes in the bottom of each cube. Place this in the same cooler with the same water for the same amount of time. When you pop out the mold you will have perfect sized cubes that are 100% clear since you directed the air and impurities out the hole you drilled in the mold.... eliminates all the extra work, cutting and the sanitary issue of over handing the ice.

[@p4rk1n0]

What do you mean exactly when you say make sure it’s tempered? Also, I’m wondering with all that liquid you had, can that not be left in the freezer for longer so the whole block is solid? Lastly, I’m assuming you can cut the ice up and then put back in the freezer for later use and it won’t go cloudy?

[@TheEducatedBarfly]

1. Tempered means the ice has sweat (melted a little) when it’s just out of the freezer it’s very brittle 2. Yes but the bottom of the block will be cloudy, the cloudiness forms last and with directional freezing it gets pushed to the bottom of the block. You can cut it away if you prefer that method. Takes a little under 48 hours to freeze completely. 3. Yes put it back in the freezer it won’t go cloudy

[@p4rk1n0]

Interesting, thanks for the reply. Stupid question, with the cloudy water leftover, can this be purified to be refrozen? Like boiling it for example?

[@MW-gh1mo]

It's not just the fact that it is clear. It is beneficial to have 1 really large piece of ice, rather then many, as it will melt more slowly, so your drink doesn't get watered down as quickly.

[@emilysatterlee6573]

Yes but he saying do it this way instead of using the large ice cube trays that leave the ice cloudy

[@DrivingWithJake]

Love me some clear ice it makes some drinks look extra special. Seen this a million times however still had to watch your video on it. Maybe I should also make one :D

[@TheEducatedBarfly]

You should make a couple of blocks.

[@DMariaLR]

Wow! Beautiful ice.

[@Barprints]

Makes all the difference! Looks great, melts slower. Perfect!

[@brianrome353]

Just curious on the knife you are using here. Having a hard time finding something similar. Cheers!

[@TheEducatedBarfly]

Got it at Smart & Final for 6 bucks

[@eswnl1]

If you melted the clear ice you created, how pure would the water be?

[@Vikkk07]

Hi Leandro ! i've bought a cooler ( the same as in the video ) But i do have a just tiny clear ice from the whole cooler, around half the size that what you have. Does the temperature of the freezer mater ? Maybe it's about that Thanks for video

[@TheEducatedBarfly]

Yes temperature matters if the temp is too low the water will freeze too rapidly not allowing it time get clear and push impurities and gasses down. So what you need to do is raise the temp of your freezer as close to zero as you can maybe -3 Celsius tops and you should get a good result

[@James-yy4vl]

Newbie here. Can you then put the ice blocks back in the freezer for future use or do you have to use them right away for them to stay clear?

[@TheEducatedBarfly]

Yep put them back in the freezer and store them until you need em

[@johnvinceymohanraj7548]

What should be the ideal temperature of freezer

[@gregsteller8074]

If you were making this at your bar would you use large coolers or just a lot of smaller ones? Also, would a beer walk-in cooler set to 28 degrees be cold enough to make the water freeze over the course of 24 hrs still? I presume if you use larger coolers it would take longer to freeze as well? I know very little about the bar segment of the restaurant world, I've always been in the kitchen myself. I'm getting ready to open a small restaurant/bar and am trying to catch up on the other half of the restaurant real quick by watching all of your videos. Thanks for the quality content.

[@Khether0001]

well, you could use tiny light sabers too, but they get slippery and you might lose a finger...

[@karimelzein9115]

Thanks for a straight to the point video

[@MrJever180]

So can you put this back in the freezer and will it stay clear or do you have to use it whiting a day or something? Probably a stupid question but 😅

[@TheEducatedBarfly]

Yes you can put back in the freezer and yes it will stay clear

[@Barprints]

Totally! Plus it helps you batch and store when prepping to have people over.

[@playerkingofnewyorkcity2581]

Does freezing time matter? I heard someone talking about a ice ball that’s been frozen for weeks melts slower that a newly frozen one. It doesn’t make sense to me from a heat transfer standpoint.

[@LovingAtlanta]

👍Awesome. Thanks for the demo. I’m obsessed with clear ice. It’s a lot of work. If a person makes these at home, that person will have to really love/like the people they make them for , self included. 💞

[@R3troZone]

I carve my ice on a rubber bar mat. Holds the ice steady and collects all the melt water.

[@davidmazur9614]

Would the clarity get worse if you put the ice back in the freezer after cutting it?

[@AndDiracisHisProphet]

no. but you should first "dry" the with a towel, then put them into the freezer separated first, because otherwise they would lump together. after they have reached freezertemperature again (one or two hours or so) you could throw them into a plastic bag or so. in the freezer

[@inyourgame6131]

In addition clear ice also melts faster so it colds the drink faster

[@markjenkins1217]

Truly this is a important content.

[@TheEducatedBarfly]

Gives any rocks cocktail a cool touch

[@lorenzosamaz4569]

you re the best . could u please show us how to make delicious liqueur and bitters at home

[@Jnuna535]

When you refreeze or store the ice in prep to be served, will it stay clear?

[@TheEducatedBarfly]

yes. But they will get frosted, but that will go away when they temper, or you can just wipe them off.

[@YouLoveRyanSeacrest]

Another option is to take water that has passed through an RO/DI filter and freeze it. Water with 0 dissolved solids in it tends to turn out 100% clear when frozen, doesn't matter what kind of container it's being stored in. Filters can be found on amazon for about $100-$150 USD.

[@TheEducatedBarfly]

even with distilled water you might get air bubbles, that's where the directional freezing comes in, pushing those gasses down.

[@richard_lindsay]

What temperature is your freezer? After 24 hours my entire cooler is ice. Using the exactly same Coleman one as yours.

[@rohanmatmary2177]

Try using a cleaver and a mallet to cut the ice to avoid cracks. Just a suggestion. 🤗🤗

[@Fender1031]

If you take the box out and just let it temper for 15 minutes or so you can cut way easier and cleaner.

[@qiubaomi]

interesting to see the ice cutting part

[@tgottwalt]

Clear ice, besides being more aesthetically pleasing, is denser than cloudy ice. This means it melts slower and more consistently. Better for drinks!

[@TheEducatedBarfly]

Don’t I know it

[@ericwong3868]

Sorry I may have missed it but what is fully tempered ice?

[@msrlapin99]

Question: if you get rid of the water with impurities, melt the clear ice, and pour that meltwater into silicon trays, will it still be clear?

[@TheEducatedBarfly]

No. You’re not accounting for gases trapped in the water. I’m shooting an ice test for you guys on the other channel and we’ll test all the theories

[@nickc259]

I have the same one but it never works out well. I think I now know why. I kept the lid on it. But you didn't. I'm assuming that will make the difference!

[@TheEducatedBarfly]

Yes the point is to have one side that isn't insulated so you force to freeze from the top (exposed side) down, that's how it works :)

[@WhiteBloggerBlackSpecs]

Cocktails are expensive good presentation you get your money's worth

[@michaelklinepier2825]

Great video. Where do you get the pair of serrated knives from? I can't quite understand the audio in the video.

[@TheEducatedBarfly]

I got those ones from smart and final it’s like 6 bucks for a pair of them and they’re super sharp not sure where you are but I’m sure you can find an equivalent store

[@Rickflairshair]

Michael, that knife with the non slip grip handle looks like Dexter. They make really good inexpensive knives for kitchens. I own a few of them snd they are awesome and very economical.

[@tic1tac2toe]

Tempers bartenders make the best tempered drinks. Did you notice that being tempered allows you to temper your response? Making sure the ice is tempered is just as important as you being tempered. I like the word temper

[@johnolmos8670]

Do you take the top off the cooler and then put it straight in the freezer?Ive done this and it hasn’t frozen yet

[@TheEducatedBarfly]

Yes take the top off the cooler fill With water and stick in freezer and let it sit 24 hours. Make sure your freezer is turned down

[@johnolmos8670]

The Educated Barfly I just did it.Thank you so much brother!!!I made a Negroni with a Huge clear rock in the middle and it was by far the best one I’ve ever made.Youve changed my life.I have an Ice knife for carving now.Time to start making some diamonds and spheres

[@redward6482]

I put my block of ice on clean folded towel or dishclothes so it doesnt slide around catches any ice chips that come off while shaping

[@Vergil1876]

U dont need to cover the cooler? And how many hours b4 i take it out?

[@NathanWind99]

I was at a pretty nice cocktail bar in SoCal once and was very impressed with their clear ice spheres. I asked the bar tender how they did it, hoping it would be something like I experienced in Kyoto where the bartender used an ice pick to craft the sphere. Not exactly. He said "I dunno, we order it from a vendor." Not exactly craft, is it?

[@TheEducatedBarfly]

It’s a tall order for a busy bar to hand craft ice spheres but boy do i love it when they do

[@NathanWind99]

@@TheEducatedBarfly Excellent point. Both places were small, low volume bars but I understand why they can't always go all out. Maybe there's good money in supplying craft ice.