The Gin & Tonic is such a versatile drink with such high utility. It’s: simple, easy, not pretentious, approachable, sophisticated, and delicious. From college parties to James Bond, this drink pleases everyone with so few ingredients. Not only that it has a slight benefit, quinine in tonic is used malaria and babesoisis. So it has a unique health benefit too
That same tonic mixes well with a fruity red wine on ice (also from- south of - Spain, you're allowed to start sucking those spritzers down at 11am in the summer)
I once put a great, fresh fruit Spanish G&T on a cocktail menu I developed and my GM made fun of me and told me a Gin and Tonic should never be served in a wine glass and that I didn't know what I was doing. It's good to be validated again years later.
@@rdjhardy Snob. Big red wine glasses works perfectly - we used to serve G&Ts in such at a fairly highly rated and expensive restaurant I worked for a few years back.
I've gone down the "clear ice" rabbit hole, and I'ma just say this: Once you go through all that work and finally get perfectly clear ice, you realize you no longer care
Chef, I work for Filibuster Distillery in Virginia. We make 3 gins. One is Rose petal, one is a Cardamom gin and the third is our Dual Cask gin. The Dual Cask botanicals are fresh Rosemary, Basil, and Lemon Verbena. It then spends 3 weeks in a bourbon barrel before bottling. All three are very balanced and delicious.
I am not a person that likes to watch cooking shows but I love to click in and watch chef John's videos and him talking just made my day! Thank you for being such a delight! ❤
I've seen a couple of cocktail parties get way out of hand, folks (myself included) creating some truly diabolical concoctions as time went by and the blood/alcohol ratio shifted. If only we had this amount of understanding, class and restraint. More please!
I love these. SO much. So very few and far between. I picture these days something like... Michele... "Aren't you putting a video out today?" Chef John... "Nah, I don't feel like it." Michele... "Get off your ass and get to work." Chef John... "You want me to work? Fine!" Chef John... (under his breath) F it. I'm drinkin. Then he films himself making his drink. Then we get a new Food Wishes. Love ya Chef John. To this day, I STILL make YOUR Whiskey Sour. And ONLY YOUR Whiskey Sour.
I have a small cooler where I put in my chest-type freezer. I use warm water and put it inside the cooler directly, then onto the freezer. Comes out perfect every time.
For perfect clear ice cubes: Fill a small, clean cooler (the type that fits a six pack of beer just nicely) 3/4 full with clean water Place this in your freezer for about 24 hours. Remove from freezer when a 2” (more or less, depending on your preference) layer of ice has formed on top. Loosen ice (thin knife, hot water, whatever) and invert over a sink so ice falls out. Carefully cut the ice into cubes on a cutting board. I use a serrated bread knife, and then crack the ice when I have a good groove in the ice. Sharp serrated knife + slippery wet block of ice = bad things could happen. Put the cubes into a freezer bag, then return to your freezer. Use anytime after the cubes are hard frozen. I tried many methods, and this is the only one I found that works. (My wife, Leora, actually found it, but I avoid giving her credit.) This method works because those impurities are basically the last things to set as the ice freezes. For anyone who has ever stood on a frozen creek, you have seen this. Cheers!
@@christinathompson1630 If I may also recommend a Gin to you. Brecon Special Reserve, a dirt cheap Gin from Wales. It's not a Dry or London Dry, though, so it's got lots of botanicals. It's a bit fruity and florally, and absolutely worth a try. I always keep a bottle handy, In case I have guests who haven't had it before. Very nice for the summer, goes well with cucumber and soda water. And if you're into space travel, add a dash of cherry bitters (Fee Brothers) per oz of Gin. Edit: Fixed typos and added the brand for the cherry bitters.
I've been making Spanish Gin & Tonics for a couple years now and its absolutely become one of my favorite cocktails and 100% my favorite summer Cocktail. That said, i do have some very specific preferences for when i make my G&T. Firstly, I prefer St. George Botanivore Gin. It balanced flavor blends nicely with the herbs in the drink without being too piney like you get with bombay or tangaray. Second, I only use a sprig of Rosemary. Its cheap and in CA, you can walk down almost any sidewalk and run into a bush. It pairs nicely without being overpowering or adding off flavor profiles. but you can use other herbs which you have a pallet for. For Citrus, i use a wedge of lime squeezed, a slice of lime, and a nice large slice of grapefruit Orange is good to but i find it can make things sweet depended on the variety. i think this drink benefits more from how floral and aromatic it is without being too sweet. Lastly, For Tonic, I prefer Fever Tree Original or Light, they're large enough that you can find them anywhere. Schweppes Classic is good to but know their Diet is horribly over sweet. But my favorite tonic to use is actually a Raley's / Bel-Air Brand Diet tonic. not to sweet, not too sour. nice balanced flavor without the extra carbs. The rest is as St John said.
Clear ice, not from boiling, but directional freezing. Some boil before doing the directional freeze, but the boiling is less important than the freezing process.
This is a beautiful drink, but I can confirm as a long time line cook, chef's gin and tonic is always Schweppes and cheapest gin 1/1 with the last ice in the building
What a beautiful drink! I love the idea of dressing up a gin and tonic, and so many possibilities present themselves. If you want to make an English gin and tonic, use lavender and a fresh bay leaf, Mexican, go with lime, a cinnamon stick and some cilantro. Theoretically, you could do the same thing with a julep base and vary the herbs and maybe even the base spirits accordingly.
for the clear ice you need to use distilled water, where you boil it and the steam is forced through a tube where it condenses back to water in another container and that is what you use
You really need to try a Plymouth (UK) Gin and Tonic. Small wine glass filled to the top (so you can see the meniscus) - no ice, no tonic, no adornment at all. It sounds so wrong, but is an ideal aperetif before lunch .
There's a couple of tricks for clear ice but for the most part it's about making the water freeze slowly. One trick that my brother in law uses is to pack your ice tray in a small cooler then put that in the freezer. The cooler slows the freezing down so gas bubbles don't freeze in the ice and you get big crystals.
As water freezes dissolved solids and gasses are forced out of solution. They become trapped in the ice causing cloudiness. Clear ice is achieved through directional freezing. Cut the top off of a smooth sided plastic water bottle. Place the bottle in an insulated drink cozy, and pour in water to about ¾ full. Place it in the freezer. The water will freeze from the top down and be clear. If it freezes completely you'll need to cut off the bottom, which won't be clear.
@@mitchyoung93 I do that too, but the cup in a cozy method can produce a cylinder of ice that is perfect for in a double rocks glass. If you catch it before it freezes all the way, minimal cutting.
to get clear ice is actually difficult because you want the water to freeze very slowly without any movement, boiling it doesn't do anything but kill pathogens and remove oxygen from the water.
Juniper is the reason I don't drink gin. My MIL loved gin though. Whenever she traveled, she always brought a couple bottles of it along. I'm sure she would have loved this recipe! She loved cooking & collecting recipes.
They say use clear ice cubes because they last longer. That's great and all but I find that the more delicious a drink, the faster it's gone, leaving you with clear ice cubes that far outlast the beverage, so there's that. 😂😉😎
I don't know John. Your margarita recipe beats this fancy G/T- I know in my heart of hearts. I shake all my tiki drinks for 60 seconds now! What John doesn't tell you is that this cocktail costs 50 euro in spain and they have to dress it up to suppress the outrage
Crushed anis, pepoer and juniper in gaze bag, put in fresh pressed juice of 2 oranges, 2 limets and 1 lemon for a half an hour in the fridge. Than poured into a giant glass for cognac, added gin and tonic and splash of Grand Marnier. So Rick Dalton would've made it.
Clear ice is made when ice crystals have no boundaries bumping into one another. This is accomplished by having the ice freeze in a single direction by applying refrigeration to the bottom of the water as opposed to the top the way water typically freezes on a lake or in your freezer. Replicating this effect at home is a bit tricky and boiling the water before isn’t going to do much of anything except maybe get some gasses out of it… in fact if you put hot water in the freezer you may get even more unclear ice because of how many crystal grain boundaries form.
You're correct in the method, however it actually has more to do with the purity of the water and having even the slightest amount of contaminate will cause the ice to crystalize with imperfections (white). Clear ice will naturally form with perfectly pure water because the ice naturally forms a specific lattice structure with the least amount of energy required to do so. Contaminates force the crystal lattice to form irregularities and cause your imperfections. To your point, boiling makes things worse but that is because; as the water evaporates out, it leaves behind the contaminates increasing its ratio to water and decreasing the waters actual purity. Ideally and the easiest way is to use pure deionized water. Not "Pure", not distilled, not filtered. Deionized Water. All those other words are marketing terms that mean nothing in terms of the water's actual purity.. most people wont have access to this as its typically sold for laboratories. It's not regulated but more expensive than any water should be. Though ive been told some Walmarts actually sell it.. Differential cooling is another good alternative. Differential cooling allows ice to form from one direction. as pure water is frozen first (requires less energy), it then pushes all contaminates to the center of the ice or, for differential cooling, to one side of the cube. (this is why all ice cubes have clear edges and white in the center). A very easy way to do this is to make your ice in a large mold where the top remains insulated. Allow the ice to freeze 50% of the way then punch a hole in the top and pour out the water. refill with water and repeat once more. your ice will be 90% clear with the smallest white artifact. Alternatively they have clear ice kits they sell on amazon which is probably the easiest method.
@@cr0ss0ut I’d think the higher rate of cooling by evaporation from a steaming pool of ice would cause the formation of more seed nuclei. Just getting a pot of water boiling for a couple minutes isn’t going to concentrate contaminants that much
Bless you. BLESS YOU CJ, for giving this Friends superfan a little buzz, in two different ways. I have the most massive crush on Monica, therefore Monica and Chandler are my number #1 ship.
Can we get more cocktails Chef John??!!
The perfect cocktail from the perfect Chef!!!
Love love love this! ❤❤❤
Agreed! More cocktails please, Chef!
Chef John Moscow Mule, please!
A good page is cocktail chemistry but he hardly posts videos anymore
As an Spaniard I must say You nailed it Chef Juan!!
What a marvelous presentation! I would love to see more cocktail and entertaining ideas.
If you pour the tonic over the twisty parts of the spoon it helps maintain the carbonation
Oh my Chef John...you are an artist!
Chef John is the first person I've ever heard describing star anise as 'provocative' 😂
The Gin & Tonic is such a versatile drink with such high utility. It’s: simple, easy, not pretentious, approachable, sophisticated, and delicious. From college parties to James Bond, this drink pleases everyone with so few ingredients. Not only that it has a slight benefit, quinine in tonic is used malaria and babesoisis. So it has a unique health benefit too
That same tonic mixes well with a fruity red wine on ice (also from- south of - Spain, you're allowed to start sucking those spritzers down at 11am in the summer)
I once put a great, fresh fruit Spanish G&T on a cocktail menu I developed and my GM made fun of me and told me a Gin and Tonic should never be served in a wine glass and that I didn't know what I was doing. It's good to be validated again years later.
The correct glass is a gin balloon.
@@rdjhardy Snob. Big red wine glasses works perfectly - we used to serve G&Ts in such at a fairly highly rated and expensive restaurant I worked for a few years back.
@jesper6765 the correct glass isn't the only one, pleb.
Man, I hope this videos will never change - NEVER. Not the intro, not the outro, not the „after all you sre the… of your …“ or anything. 😅
It’s always special when chef John posts a drink video ✨✨
I've gone down the "clear ice" rabbit hole, and I'ma just say this: Once you go through all that work and finally get perfectly clear ice, you realize you no longer care
I don't think it was that much work but yes I did eventually stop caring. I think I did it for one summer, maybe two.
I appreciate you sharing that wisdom.
It's nice to impress someone if you're making the drink for someone else, but if I make a drink just for myself I'll just use the normal cloudy ice.
Chef, I work for Filibuster Distillery in Virginia. We make 3 gins. One is Rose petal, one is a Cardamom gin and the third is our Dual Cask gin. The Dual Cask botanicals are fresh Rosemary, Basil, and Lemon Verbena. It then spends 3 weeks in a bourbon barrel before bottling. All three are very balanced and delicious.
Not gonna lie... That sounds delicious.
Cardamom gin. That one sounds fantastic.
absolutely adore your double cask rye! keep up the good work
Thanks! The Rye sure ain’t hard to drink! The Bottle In Bond just won Best Non Kentucky Small Batch in the US!
You are the Harry Connick of your Gin & Tonic
I would like to think he's the Chef John, of your Gin & Ton... 😄
Applause for both of you! 👏👏👏
I am not a person that likes to watch cooking shows but I love to click in and watch chef John's videos and him talking just made my day! Thank you for being such a delight! ❤
chef john's videos are a masterclass on life
I've seen a couple of cocktail parties get way out of hand, folks (myself included) creating some truly diabolical concoctions as time went by and the blood/alcohol ratio shifted. If only we had this amount of understanding, class and restraint. More please!
I love these. SO much. So very few and far between. I picture these days something like...
Michele... "Aren't you putting a video out today?"
Chef John... "Nah, I don't feel like it."
Michele... "Get off your ass and get to work."
Chef John... "You want me to work? Fine!"
Chef John... (under his breath) F it. I'm drinkin.
Then he films himself making his drink.
Then we get a new Food Wishes.
Love ya Chef John. To this day, I STILL make YOUR Whiskey Sour. And ONLY YOUR Whiskey Sour.
We Spanish ain't going down well in cocktail history with our travesty to the Gin and Tonic. I loved the video Mr John.
This looks delicious! My favorite gin is Empress, with blueberries and lime and simple syrup.
Tanqueray No. Ten is very good, too. 😉😎
Great idea for these hot days of summer.
I have a small cooler where I put in my chest-type freezer. I use warm water and put it inside the cooler directly, then onto the freezer. Comes out perfect every time.
For perfect clear ice cubes:
Fill a small, clean cooler (the type that fits a six pack of beer just nicely) 3/4 full with clean water
Place this in your freezer for about 24 hours.
Remove from freezer when a 2” (more or less, depending on your preference) layer of ice has formed on top.
Loosen ice (thin knife, hot water, whatever) and invert over a sink so ice falls out.
Carefully cut the ice into cubes on a cutting board. I use a serrated bread knife, and then crack the ice when I have a good groove in the ice. Sharp serrated knife + slippery wet block of ice = bad things could happen.
Put the cubes into a freezer bag, then return to your freezer.
Use anytime after the cubes are hard frozen.
I tried many methods, and this is the only one I found that works. (My wife, Leora, actually found it, but I avoid giving her credit.)
This method works because those impurities are basically the last things to set as the ice freezes. For anyone who has ever stood on a frozen creek, you have seen this.
Cheers!
Wow! Delightful. Now that’s a real cocktail!
You are correct sir! Perfect!
I really dislike tonic water so I usually have gin and a good fizzy water. I’ll definitely try this. I also love cucumber in my GIN AND WATER.
Gin and cucumber go so well together; especially the london drys. I like it, too.
Try Hendricks Gin. It has a hint of cucumber in it.
Hendricks is the best. Nothing else compares. If there's another gin better, someone please tell me so I can try it. @@InfamousElGuapo
@@InfamousElGuapo thanks, I’ve heard that, Hendricks is a great gin when I can afford it.
@@christinathompson1630 If I may also recommend a Gin to you. Brecon Special Reserve, a dirt cheap Gin from Wales. It's not a Dry or London Dry, though, so it's got lots of botanicals. It's a bit fruity and florally, and absolutely worth a try. I always keep a bottle handy, In case I have guests who haven't had it before. Very nice for the summer, goes well with cucumber and soda water. And if you're into space travel, add a dash of cherry bitters (Fee Brothers) per oz of Gin.
Edit: Fixed typos and added the brand for the cherry bitters.
this is art
Beautiful. Bravo!
Looks delicious.
Sounds delicious!
I've been making Spanish Gin & Tonics for a couple years now and its absolutely become one of my favorite cocktails and 100% my favorite summer Cocktail. That said, i do have some very specific preferences for when i make my G&T. Firstly, I prefer St. George Botanivore Gin. It balanced flavor blends nicely with the herbs in the drink without being too piney like you get with bombay or tangaray. Second, I only use a sprig of Rosemary. Its cheap and in CA, you can walk down almost any sidewalk and run into a bush. It pairs nicely without being overpowering or adding off flavor profiles. but you can use other herbs which you have a pallet for. For Citrus, i use a wedge of lime squeezed, a slice of lime, and a nice large slice of grapefruit Orange is good to but i find it can make things sweet depended on the variety. i think this drink benefits more from how floral and aromatic it is without being too sweet. Lastly, For Tonic, I prefer Fever Tree Original or Light, they're large enough that you can find them anywhere. Schweppes Classic is good to but know their Diet is horribly over sweet. But my favorite tonic to use is actually a Raley's / Bel-Air Brand Diet tonic. not to sweet, not too sour. nice balanced flavor without the extra carbs. The rest is as St John said.
Of course you have.
Clear ice, not from boiling, but directional freezing. Some boil before doing the directional freeze, but the boiling is less important than the freezing process.
A perfect cocktail.
Chef John nails it once again. Can’t wait to make this.
My *favorite*!!! Thank you, Chef John for showing me how to step it up!
This is a beautiful drink, but I can confirm as a long time line cook, chef's gin and tonic is always Schweppes and cheapest gin 1/1 with the last ice in the building
Once had one with blueberries and cucumber - mind blown!
Not as much of a presentation but I immediately thought about blending everything, sifting through a fine mesh strainer and adding new ice
Looks delish!
Reminds me of the song
"Misery
&
Gin"
Merle Haggard
💋
I think this is the prettiest looking drink I've seen in a long time. This is stunning, I'd love to make this to impress a friend :D
I have my GnT in a pint glass not measured, wonderful
We’re having friends over in 2 weeks. I’m making these for sure!
This vid had a different vibe. Thank you for sharing this take on a G&T. Cheers
What a beautiful drink! I love the idea of dressing up a gin and tonic, and so many possibilities present themselves. If you want to make an English gin and tonic, use lavender and a fresh bay leaf, Mexican, go with lime, a cinnamon stick and some cilantro. Theoretically, you could do the same thing with a julep base and vary the herbs and maybe even the base spirits accordingly.
World's greatest RUclips channel
No one expects the Spanish gin and tonic
Yes Monty Python!!!
It’s main weapons are fear and surprise.
Well, fear, surprise, refreshment and fanatical devotion to the Pope
Beautiful. Cheers💋
I always use only one thing in my GT, and I don't want one without it....and that is kafir lime leaf. This makes gin and tonic more gintonicly.
CJ we love your cocktail recipes. Your whiskey sour is still in my top 3 all time.
With this particular selection of additives, I would think a Botanist gin would work wonderfully here.
Added this to my favorites. Will be making this in the near future. Thanks Chef John!
Boiling water will not give you clear ice. You need an insulated ice mold to freeze the ice top down. That give crystal clear ice every time.
Sheringham Gin would also be nice - it too is made by chefs!
for the clear ice you need to use distilled water, where you boil it and the steam is forced through a tube where it condenses back to water in another container and that is what you use
Amazing 🤩
I love gin.
I vote for calling it Basque Gin & Tonic, then! 👏🏽
It’s my beloved cocktail since student times :) maybe you have video of real margarita cocktail??
Oh yea!
Love from norway chef. Keep the vids comming!:)
Wow!! This is the Food Wish I didn’t know I wanted!!😎😃. Thanks Chef John!!
Top Tip: FREEZE the sliced fruit and the Gin. The sliced fruit flavours come out more.
I'm a big Gin-Tonic fan - I'm making this tonight for sure.
You really need to try a Plymouth (UK) Gin and Tonic. Small wine glass filled to the top (so you can see the meniscus) - no ice, no tonic, no adornment at all. It sounds so wrong, but is an ideal aperetif before lunch .
Gonna get loose tonight baby!
So pretty! This maybe my favorite Chef John video ever. ❤
G & T! My favorite summer cocktail!!
John, can you do a video on Struffoli? Never heard of them before until watching an old episode of 'The Sopranos'.
I think it's distilled water that makes clear ice? Looking forward to enjoying these with my mum. Love you Chef John 🥰
Please don't drink distilled water, it's very unhealthy, you can read it up.
There's a couple of tricks for clear ice but for the most part it's about making the water freeze slowly. One trick that my brother in law uses is to pack your ice tray in a small cooler then put that in the freezer. The cooler slows the freezing down so gas bubbles don't freeze in the ice and you get big crystals.
I love a gin & tonic in the summer.
rosemary, lavender, a vanilla bean pod, sliced peaches, lemon and orange with Empress gin.
Great looking drink. I love G&T
Love the very subtle Adam Sandler reference!
Love that you upload so many vegan/vegetarian recipes recently 😍
Yum. I'd love to try this. Hope you publish more cocktail recipes!
As water freezes dissolved solids and gasses are forced out of solution. They become trapped in the ice causing cloudiness. Clear ice is achieved through directional freezing.
Cut the top off of a smooth sided plastic water bottle. Place the bottle in an insulated drink cozy, and pour in water to about ¾ full. Place it in the freezer. The water will freeze from the top down and be clear.
If it freezes completely you'll need to cut off the bottom, which won't be clear.
I like the small cooler, uncovered, in you freezer method.
@@mitchyoung93 I do that too, but the cup in a cozy method can produce a cylinder of ice that is perfect for in a double rocks glass. If you catch it before it freezes all the way, minimal cutting.
The most beautiful word that there is,............GIN.
Pimms Cup or Paloma. Top Three Chef John.
to get clear ice is actually difficult because you want the water to freeze very slowly without any movement, boiling it doesn't do anything but kill pathogens and remove oxygen from the water.
Don't wait. Life goes faster than you think.
Juniper is the reason I don't drink gin. My MIL loved gin though. Whenever she traveled, she always brought a couple bottles of it along. I'm sure she would have loved this recipe! She loved cooking & collecting recipes.
Try juniper berries in sauerkraut, you'll get to like it !!!
You can now get Rhubarb gin. It's 100% my favourite.
@@RobReadControlledProjects I immediately looked it up, you can even get rhubarb and ginger!!!
Yeahhhhh !
They say use clear ice cubes because they last longer. That's great and all but I find that the more delicious a drink, the faster it's gone, leaving you with clear ice cubes that far outlast the beverage, so there's that. 😂😉😎
My favorite summer drink is a Michelada cheers 🍻
By the way guys, Gritty Bits in the Drink will be playing at Gabe's this weekend, no cover charge
I don't know John. Your margarita recipe beats this fancy G/T- I know in my heart of hearts. I shake all my tiki drinks for 60 seconds now!
What John doesn't tell you is that this cocktail costs 50 euro in spain and they have to dress it up to suppress the outrage
Oh yeah. I’m making this tonight. ❤😂🎉
What? No cayenne?! 🌶
It does look tasty. Thanks for posting.
Tonic typically has too much sugar. Q out of Brooklyn (?) is great. Alternatively, one can buy chichona bark, which I have not done, yet.
Two please.
I do one with cucumber, mint and a single star anise. I don't need pepper because it's already in the gin.
Aviation Gin is perfect
Beautiful 😍
Damn now im gonna try one, I only need the fruit and the tonic
If you're ordering this at a bar you will probably not leave alive.
Is it possible to infuse gin with spices and orange peel for a day in advance?
Crushed anis, pepoer and juniper in gaze bag, put in fresh pressed juice of 2 oranges, 2 limets and 1 lemon for a half an hour in the fridge. Than poured into a giant glass for cognac, added gin and tonic and splash of Grand Marnier. So Rick Dalton would've made it.
Chef John must have got plenty of compliments for his cocktail...
This is certainly the Bloody Mary of all Gin and Tonics.
Clear ice is made when ice crystals have no boundaries bumping into one another. This is accomplished by having the ice freeze in a single direction by applying refrigeration to the bottom of the water as opposed to the top the way water typically freezes on a lake or in your freezer. Replicating this effect at home is a bit tricky and boiling the water before isn’t going to do much of anything except maybe get some gasses out of it… in fact if you put hot water in the freezer you may get even more unclear ice because of how many crystal grain boundaries form.
You're correct in the method, however it actually has more to do with the purity of the water and having even the slightest amount of contaminate will cause the ice to crystalize with imperfections (white). Clear ice will naturally form with perfectly pure water because the ice naturally forms a specific lattice structure with the least amount of energy required to do so. Contaminates force the crystal lattice to form irregularities and cause your imperfections. To your point, boiling makes things worse but that is because; as the water evaporates out, it leaves behind the contaminates increasing its ratio to water and decreasing the waters actual purity. Ideally and the easiest way is to use pure deionized water. Not "Pure", not distilled, not filtered. Deionized Water. All those other words are marketing terms that mean nothing in terms of the water's actual purity.. most people wont have access to this as its typically sold for laboratories. It's not regulated but more expensive than any water should be. Though ive been told some Walmarts actually sell it.. Differential cooling is another good alternative. Differential cooling allows ice to form from one direction. as pure water is frozen first (requires less energy), it then pushes all contaminates to the center of the ice or, for differential cooling, to one side of the cube. (this is why all ice cubes have clear edges and white in the center). A very easy way to do this is to make your ice in a large mold where the top remains insulated. Allow the ice to freeze 50% of the way then punch a hole in the top and pour out the water. refill with water and repeat once more. your ice will be 90% clear with the smallest white artifact. Alternatively they have clear ice kits they sell on amazon which is probably the easiest method.
@@cr0ss0ut I’d think the higher rate of cooling by evaporation from a steaming pool of ice would cause the formation of more seed nuclei. Just getting a pot of water boiling for a couple minutes isn’t going to concentrate contaminants that much
Bless you. BLESS YOU CJ, for giving this Friends superfan a little buzz, in two different ways. I have the most massive crush on Monica, therefore Monica and Chandler are my number #1 ship.