Camper English's Blog, page 59

New Booze Books for Beginners, Japanophiles, World Travelers, and Beer Drinkers

Below should the last batch of new cocktails and spirits (mostly) books that come out before the new year. Next week I'll post my annual round-up of all the boozy beverage books that came out in 2017. 

As always, the text below comes from the publishers and is not a review by me. Links are to Amazon.com. 

 

The Drinkable Globe: The Indispensable Guide to the Wide World of Booze by Jeff Cioletti 

Join international beverage journalist and expert Jeff Cioletti as he explores the tradition, consumption, and production of alcohol on every continent. The Drinkable Globe circumnavigates the planet from the Land Down Under, to the Bluegrass state - and even to Antarctica - to uncover the boozy cultures and concoctions that make the world go ’round.

Ever tried soju mixed with beer and Coca-cola? How about making your own onion-infused vodka for a bold bloody Mary? You’ll get to drink along with 130 recipes from exotic brands and renowned international cocktail personalities.

Jeff Cioletti’s tenure in liquid literacy has exposed him to some of the best libations the world has to offer and given him access to the producers and purveyors of such fine refreshments. He combines his love of drink with a passion for travel and one usually involves the other. He served for fourteen years as an editor at Beverage World magazine, including eight years as editor in chief of the publication. He’s also the author of the books “The Year of Drinking Adventurously,” “Beer FAQ” and “The Drinkable Globe.” Jeff is the founder of beverage and travel site, The Drinkable Globe (DrinkableGlobe.com) and a frequent contributor to publications including Draft Magazine, All About Beer Magazine, FSR, CraftBeer.com SevenFifty Daily, Beverage Media and BevNet. Additionally, he’s a Certified International Kikisake-shi (sake sommelier) and the winner of multiple North American Guild of Beer Writers awards.

 

The Way of Whisky: A Journey Around Japanese Whisky by Dave Broom 

Since 2002 (the year it appeared on export markets) Japanese whisky has been consistently winning major international spirits awards. As export production increases and export markets - the USA and France in particular - open up to embrace the quality of these fine malt whiskies, all eyes are on Japan.

Award-winning author and internationally recognized whisky expert Dave Broom has visited Japan 25 times in the past 12 years, studying and learning about its whiskies. In this major new book he shares his personal journey around Japan's whisky distilleries and the unique whisky culture of the country.

Each chapter details the history of the distillery in question, its production and current whiskies (with tasting notes). Dave considers along the way why Japanese whisky is different, questions of tradition vs innovation, and how whisky links with many aspects of Japanese culture. Breathtaking photography from Kohei Take leads the reader deeper into the philosophy behind the drink, making this a must-have edition for any whisky lover, whisky drinker, whisky collector or Japanophile.

 

 

The Imbible: A Cocktail Guide for Beginning and Home Bartenders by Micah LeMon 

Micah LeMon had one slight problem when he started bartending nearly twenty years ago: he had no idea what he was doing. Mixology, he came to understand, is based on principles that are indispensable but not widely known. In The Imbible, LeMon shares the knowledge he has gained over two decades, so that even beginning bartenders can execute classic cocktails--and riff on those classics to create originals of their own.

A good cocktail is never a random concoction. LeMon introduces readers to the principal components of every drink--spirit, sweet, and sour or bitter--and explains the role each plays in bringing balance to a beverage. Choosing two archetypes--the shaken Daiquiri and the stirred Manhattan―he shows how bartenders craft delicious variations by beginning with a good foundation and creatively substituting like ingredients.

Lavishly illustrated in color and laid out in an inviting and practical way, The Imbible also provides a thorough overview of the bartender’s essential tools and techniques and includes recipes for over forty drinks--from well executed classics to original creations exclusive to this book. Both a lesson for beginners and a master class for more experienced bartenders, LeMon’s book opens the door to endless variations without losing sight of the true goal--to make a delicious cocktail.

 

 

Best Beers: the indispensable guide to the world’s beers by Tim Webb and Stephen Beaumont

Written by two of the world's leading beer experts, with the help of a team of international contributors, The Pocket Beer Book takes you from the Bock beers of Germany to the Trappist beers of Belgium, the complex bitters and stouts of Britain to the cutting-edge brews of North America. This expert selection covers the extraordinary variety the world's beers now have to offer.

Tasting notes, organised by country, provide succinct commentary on the chosen beers and cover the brewery and each beer's key characteristics. With 4,300 beers featured, this book encompasses more familiar established beers as well as exciting new discoveries from the myriad craft breweries that are emerging around the world, covering 80 countries.

Punctuating the tasting notes is information on "beer destinations", specific places where you can best experience a beer in situ. An extensive introductory chapter to the book also covers styles of beer and food and beer pairings.

 

 

 

That Time I was a Resident Ice-Pert

Last week in New York, I was the "resident ice-pert" for the Hennessy Le Grand Voyage. The experience was a walk-through super-Instagrammable introduction to the production of the cognac. 

There was a rain room representing the vineyards, a color-changing still room, an aromatic barrel room, and an interstellar sort of tasting room, all before one arrived in the lounge where I was stationed on press preview day. 

It was pretty cool. Here is a story about it from The Latin Times, and here is the press release on PR Newswire. 

 

 

And here is another awesome picture of me. 

Photo by Dave Kotinsky:Getty Images for Hennessy

Booze on Cruises: Updates on Cocktails on Princess Cruises and Norwegian Sky

Alcademics reader and world traveller Warren writes in again with cocktail menus from aboard the Norwegian Sky, and updated all-inclusive drink packages about Princess Cruises. 

He writes:

I did a booze cruise to Havana on the Norwegian Sky. This ship is an all-inclusive, everyone onboard has an unlimited drinks package. Here are the menus.

Pool Bars, this is the plastic menu the outside pool bars use.

 



 

Main Menus 1-4, the drinks booklet at the various bars around the ship. The Atrium Bar also had the special 2 page Mojito Menu.

 








 

Bar Hours, lists the various bars and their hours of operation.

Touch Screen, touch screens around the ship show various information screens such as lifeboat locations but of course this is the most important screen. Interesting that the ship is promoting this hangover prevention patch. I didn't try it so not sure if it works. I was quite surprised by how well behaved the guests were since everyone has a booze package. I saw no falling down drunks or misbehavior! 

 





 

 

 

Princess Cruises Beverage Package 

 

Princess Cruises recently changed their All Inclusive Beverage Package, it is now called the Premier Beverage Package. 

The gist of the changes are; price per day increased to $68.99 per day including gratuity.
Drinks up to $12 are now included, previously was up to $10.
The big change is now there is a limit on drinks! Old package no limit, new package 15 per day.
From reports on cruisecritic.com the 15 limit is actually tracked and enforced. Non-alcoholic drinks don't count towards the limit and can be ordered after reaching 15.

I'm not sure if I've ever had 15 but on a sea day it wouldn't be hard to do. Attached is the details of the new policy.

 

 

 

New Books for November: Aquavit, Bourbon, Prosecco Cocktails, Global Bars and the World of Booze

Ah, the stack of new cocktail and drink books grows ever higher, threatening to topple down on me in my office at any time. 

Here are the new books that have arrived in my mailbox or that I've heard about, released in the past month or so. I included some beer and wine books that have showed up, and one book of interest to me about color (including the color from cochineal often used in spirits). 

They cover bourbon, aquavit, global booze and global bars, plus recipes for prosecco and Instagrammable cocktails. 

The descriptions below come from the publishers, and the links are to Amazon.com. 

 

 

The Bourbon Bartender: 50 Cocktails to Celebrate the American Spirit by Jane Danger and Alla Lapushchik

Raise your glass to the bourbon renaissance with this must-have cocktail collection.
Made in America and aged in charred new American oak barrels, bourbon is the quintessential US spirit--but the best part is mixing it up into tasty drinks. Here are the best of the best. Whiskey experts Jane Danger and Alla Lapushchik offer timeless classics and forgotten gems, such as the Old Fashioned and the Boulevardier, as well as cutting-edge craft concoctions, including the Shark Eye and Green Monster. They also serve up a short history of bourbon, tips for making delicious infusions and syrups, sidebars chronicling bourbon's influence on American culture, short profiles of the country's best bourbon-focused bars, and a calendar of bourbon festivals and events--everything a bourbon lover could want.

 

 

 

Straight Up: Where to drink & what to drink on every continent  by Joel Harrison and Neil Ridley

How great would it be to have access to the world's experts to help you choose the coolest and most interesting bars, wherever you find yourself in the world? Well, now you do. Straight Up is a carefully curated collection of insider tips that will allow you to discover the best drinking spots around the globe.

From a 10-seat basement bar in Tokyo, to a glitzy rooftop palace in Toronto and a converted Ottoman bathhouse in Budapest, this book contains everything you need to drink in style, brought to you by the locals in the know.

Spirits experts Joel Harrison and Neil Ridley have gathered a team of expert contributors among the world's bartending community to nose out the most interesting and characterful experiences. Throughout the book you'll also find features on signature cocktails, cocktail recipes, the low-down on star bartenders, and the inside track on what to drink where.

 

 

Cocktail Chameleon by Mark Addison 

From the classic Margarita to the Love Byte, “Cocktail Chameleon” is award-winning designer and producer Mark Addison’s invitation to join him as he dresses up twelve cocktails in twelve unique variations for 144 signature takes on the classics. Mr. Addison tantalizes with molecular mixology to create the Anti-Gravity, instructs on how to reinvent the beloved Bloody Mary with sake, and invokes the famed royal rose garden with the Versailles. Inspiring the creative mixologist in everyone, Cocktail Chameleon will become an instant ally for hosts looking to elevate an occasion, or a much-needed friend to help unwind and end the day on a high note!

 

 

 

 

AKVAVIT - Rediscovering a Nordic Spirit  by Sune Risum-Urth and Rasmus Poulsgaard 

 Akvavit is the native spirit of the Scandinavian countries, but for most Scandinavians it is synonymous with holiday family gatherings or company Christmas lunches, affairs and general unwise decision making. It is something we chuck down until we throw up from intoxication and go to work the next day with a strained smile on our faces trying to avoid eye contact with Martin from accounting.

But since the cocktail culture swept over the barren plains of Scandinavia we have begun using akvavit in an entirely new way. Once again, we are free to fall in love with our native spirit bymoving it into a modern context inspired by the new Nordic cuisine and our cultural heritage.

This book is an attempt at this - an inspirational tool for bartenders and cocktail enthusiasts, to aid in the creation of a new Nordic liquid culture. We hope you will enjoy reading it as much as we
enjoyed writing it.

Skål!

 

 

The Drinkable Globe: The Indispensable Guide to the Wide World of Booze by Jeff Cioletti

One of the best ways to experience the world is through a glass. The essential guide for that journey is the new book, “The Drinkable Globe” from the author of “The Year of Drinking Adventurously” and Turner Publishing.

Join international beverage journalist and expert Jeff Cioletti as he explores the tradition, consumption, and production of alcohol on every continent. “The Drinkable Globe” circumnavigates the planet and uncovers the boozy cultures and concoctions that make the world go ’round. And you’ll get to drink along with more than 100 recipes from exotic brands and renowned international cocktail personalities.

 

 

 

 

 

 

Prosecco Cocktails: 40 tantalizing recipes for everyone's favourite sparkler by Laura Gladwin

Ah, Prosecco, how we love it! With its crisp, zesty bubbles and light, fruity flavor, Champagne’s perkier younger cousin is our favorite sparkling wine, hands-down. But what many of us don’t realize is that those easy-drinking qualities we love so much are exactly what makes it a fantastic base for cocktails, too. Prosecco’s sprightly bubbles combine brilliantly with all kinds of liqueurs and spirits, so it’s time to open the drinks cabinet and start experimenting—and Prosecco Cocktails is the perfect companion to get you started. There are Prosecco-led twists on the classics, like the Kir Royale or Prosecco Mojito; sophisticated apéritifs like the classic Spritz or the strawberry-infused Rossini; absolute party barnstormers like the Sangria Blanca, infused with white peach and basil; and intriguing sweet treats like the Wild Berry Cheesecake or Sparkling Parma Violet.

Everyone enjoys the magical sound of well-chilled fizz cascading into a sparkling clean glass, adding its special cheer to any occasion. Now let’s take it to a whole new level! Whether you’re hosting an action-packed bachelorette party or a dainty baby shower, a sunny beachside cook-out or a festive holiday drinks gathering, an intimate meal à deux or a gossip-fuelled get-together, a fun family celebration or a soignée dinner party, the true joy of Prosecco is that it’s ideal for any occasion. Add the inventiveness of cocktails and you’ve got the perfect recipe for a fabulous time. And, well, why on earth not?

 

Brewdog: Craft Beer for the People  by Richard Taylor with James Watt and Martin Dickie

 

BrewDog is one of the world's fastest-growing food and drink brands. Well known for their crowd-funded, rapid expansion and iconoclastic approach, the company now has a wide range of award-winning craft beers (67 to date) that are stocked by every major retailer, 55 BrewDog-branded bars around the world and has just opened a major brewery in Ohio. Their first beer book focuses on explaining craft beer to the widest possible audience.

It includes:
a survey of what makes craft beer great
how to understand different beer styles
how to cook with beer and match beers with food
and even how to brew your own.

Designed in the highly individual style of the brand, the book includes quirky features such as spaces to place a drop of beer once you've ticked a particular beer off your 'to-drink' list and a DIY beer mat.

 

The New Wine Rules: A Genuinely Helpful Guide to Everything You Need to Know  by Jon Bonne

There are few greater pleasures in life than enjoying a wonderful glass of wine. So why does finding and choosing one you like seem so stressful?

Now, becoming a happier, more confident wine drinker is easy. The first step is to forget all the useless, needlessly complicated stuff the “experts” have been telling you. In The New Wine Rules, acclaimed wine writer Jon Bonné explains everything you need to know in simple, beautifully illustrated, easy-to-digest tidbits. And the news is good! For example: A wine’s price rarely reflects its quality. You can drink rosé any time of year. Don’t save a great bottle for anything more than a rainy day.

 

 

 

 

 

 

Larousse Wine

Larousse Wine's comprehensive coverage of the wine-producing regions of the world is invaluable. Each section begins with it a beautiful color illustration of the area, with the major districts, rivers, and cities highlighted. A short history and analysis of each region follows, with a discussion of the types of wines produced in each district, the specific oenological properties that make the region unique, and the appellations of the area. Boxes and features throughout also cover a vast range of subjects such as how to read a wine label, whether to decant wine, and even the great wine waiters of the world. Whether you are new to the subject or a seasoned wine enthusiast, there is something new for everyone in Larousse Wine.

 

 

 

 

The Secret Lives of Color by Kassia St Clair 

The unforgettable, unknown history of colors and the vivid stories behind them in a beautiful multi-colored volume.

The Secret Lives of Color tells the unusual stories of seventy-five fascinating shades, dyes and hues. From blonde to ginger, the brown that changed the way battles were fought to the white that protected against the plague, Picasso's blue period to the charcoal on the cave walls at Lascaux, acid yellow to kelly green, and from scarlet women to imperial purple, these surprising stories run like a bright thread throughout history.

In this book, Kassia St. Clair has turned her lifelong obsession with colors and where they come from (whether Van Gogh's chrome yellow sunflowers or punk's fluorescent pink) into a unique study of human civilization. Across fashion and politics, art and war, the secret lives of color tell the vivid story of our culture.

 

What is a Blended Straight Bourbon Whiskey?

I was about to casually add a product to the New Booze page when I realized I didn't know what it was: Old Elk Blended Straight Bourbon Whiskey. 

I thought that "blended" and "straight" whiskey were at odds with each other, as blended whiskeys must contain at least 20% straight whiskeys in their blend.  

The press release doesn't address what is a blended straight bourbon is in the description: 

With four times more malted barley than conventional recipes and a slow cut proofing process which allows more time for flavors to marry between proofing stages, the Old Elk Bourbon recipe transcends tradition to craft a rich, smooth bourbon. 

“We use traditional ingredients - malted barley, corn and rye - in an innovative, yet steadfast recipe to create a bourbon with smooth, rich flavors that act in harmony with caramel cues brought out by the charred barrels and spicy rye notes,” said Greg Metze, Master Distiller at Old Elk Distillery. “After testing a variety of proofing periods, we found that these flavors come together in a smoother bourbon when the proofing stages are longer. Instead of taking the usual 24 to 48 hours for proofing, we use a slow cut proofing process during which full-barrel proof bourbon is cut and left to rest - and we repeat this patient technique until the ideal character is achieved. It takes significantly longer than most common recipes, but taking the time to proof slowly makes all the difference.” 

 (SRP $49.99), now available in Colorado and California

So I looked it up. 

According to the US Government: 

(5)(i) ‘‘A blend of straight whiskies’’
(blended straight whiskies) is a mixture
of straight whiskies which does
not conform to the standard of identify
for ‘‘straight whisky.’’ Products so designated
may contain harmless coloring,
flavoring, or blending materials as
set forth in 27 CFR 5.23(a).
(ii) ‘‘A blend of straight whiskies’’
(blended straight whiskies) consisting
entirely of one of the types of straight
whisky, and not conforming to the
standard for straight whisky, shall be
further designated by that specific type
of straight whisky; for example, ‘‘a
blend of straight rye whiskies’’ (blended
straight rye whiskies). ‘‘A blend of
straight whiskies’’ consisting entirely
of one of the types of straight whisky
shall include straight whisky of the
same type which was produced in the
same State or by the same proprietor
within the same State, provided that
such whisky contains harmless coloring,
flavoring, or blending materials as
stated in 27 CFR 5.23(a).

So a blended straight bourbon whiskey like this is a blend of straight bourbons that may contain coloring, flavoring, or blending materials. 

 

 

 

Fall Pumpkin and Halloween Drink Recipes from RumChata [sponsored]

Enjoy these easy drink recipes for fall imbibing courtesy of RumChata.

Jack-O-Chata

2 parts RumChata

1 part Jack Daniel’s Tennessee Honey

2 parts Butterscotch Schnapps

 

RumChata Pumpkin Pie Martini

2 parts RumChata

1 part Vanilla Vodka

3 tbsp Pumpkin Pie Filling (or 1 part Pumpkin Syrup)

Cinnamon

 

RumChata Pumpkin Bomb

1 1/2 oz RumChata

8 oz Pumpkin Beer

 

RumChata Backwoods Pumpkin

2 parts RumChata

1 part Pumpkin Liqueur

1 part Maple Whiskey

 

 

 

RumChata is available in all 50 states. More about RumChata including food and drink recipes and where it is available can be found at www.rumchata.com , on the RumChata Facebook page and on the RumChata app, which can be downloaded on iTunes or the Google Play Store.

 

This post is sponsored by RumChata.

 

 

The Gin & Tonic Stage Show at Bar Convent Berlin

I thought I'd share the awesome stage set-up put on for my talk at the recent Bar Convent Berlin, since it was awesome. I gave a talk on the Weird and Wild History of the Gin & Tonic. The talk was sponsored by Rutte Distillery, and they went all out in creating stage props. 

 

The talk was divided into six chapters, and for each chapter there was a corresponding panel on the side of the stage. The panels were about 10 feet tall, and my "assistant," brand ambassador Steffen Zimmermann, opened the panel to reveal the illustration. 

Steffen and I got matching suits so that he could be "Maxi-Me." I found suits that have tulips on them to play up the Holland connection of the gin. 

The panels were based on stories in my book. The first one is a pope transitioning into a blood-sucking mosquito. The most fun one is a scientist discovering the color mauve. The top panel is the scientist discovering the color; the bottom half that opens separately is the scientist wearing a dress as he abandons science for the fashion industry. 

 

 

Thanks to Hanna Lee for taking and sending me these pictures, and the Rutte for sponsoring the talk, the props, and the special printing of the book!

 

Bar Trends in NYC and SF, According to Me

In the digital magazine version of the new Drinks International, you can find my stories on trends in bars/cocktails in New York and San Francisco, including things like catering to Instagram, slushie-formatting everything, bars-within-bars, and absentee bartenders.

My stories are on pages 18 and 20.

This is also the issue to coincide with the World's 50 Best Bars, which used to be run by Drinks International until this year. 

 

 

Napa Party and Fundraiser October 30: The Wizards of Elixirs Cocktail Competition

The Perfect P urée  of Napa Valley and Charbay Distillery host

The Wizards of Elixirs Cocktail Competition

Costumes Encouraged on October 30th at CIA at COPIA

The Perfect Purée of Napa Valley & Charbay Distillery host their first annual Wizards of Elixirs Cocktail Competition to benefit the Napa High School Athletic Boosters.

The Wizards of Elixirs, a friendly cocktail competition to benefit Napa High School Athletic Boosters. Fashioned in walk-around style at the Culinary Institute of America’s Copia location in Napa, The Wizards of Elixirs invites guests to sample cocktails by 13 of Wine Country’s top bartenders as they vie for the People’s Choice Award and apps prepared by the CIA. After The Wizard of Elixir is crowned, stay for a Halloween costume dance party from 8-11 p.m. Costumes are encouraged but not required.  Light bites provided by the CIA.

CIA at Copia,  500 1st St., Napa, CA (free parking)

 6-11 p.m., Monday, Oct. 30, 2017

 

TICKETS: $35 at www.perfectpuree.com/wizards/ or $40 at the door. Tickets include cocktail tasting, light snacks and one raffle ticket. Additional raffle tickets will be available to purchase. Ticket and raffle ticket proceeds will benefit Napa High School Athletic Boosters. Must be 21 to attend with ID required for admission.

 

 

MORE INFO: Visit the Wizards of Elixirs event page for information and updates.  https://www.perfectpuree.com/wizards/

Participating Wine Country Bartenders Include:

Andaz, Vincent Lunden, Napa

Bank Café & Bar, Cornelia Mathis, Napa

Ca’Momi, Jonny Tindall, Napa

Celadon, Howard Phsu & Hernan Hernandez, Napa

CIA at Copia, Seth Johnson, Napa

Goose & Gander, Rafa Barba, St. Helena

Harvest Table, Mike Hallmark, St. Helena

Johnny's, Dan Kaiser, Calistoga

Morimoto, Jessie James Featherstone, Napa

Pizzeria Tra Vigne, Dane Hempel, St. Helena

Sam's Social Club, Jason Escudero, Calistoga

Solage, Kelly Dallas, Calisotga

The Charter Oak Restaurant, Michael Wagner, St. Helena

 

This is a sponsored post. 

Boiled Versus Rested Water Clarity with Directional Freezing: A Comparison

The main water factors that affect ice clarity in an ideal environment:

Gasses in water

Minerals/other impurities in water

Factors of the freezing environment that also impact clarity:

Rate of freezing (warmer temperatures better)

Shape of container, which impacts whether the last part to freeze will crack the ice (as it does in a typical ice cube tray)

Jostling/moving of the cooler in a home directional freezing system (cooler with the top off) as this causes bubbles to form earlier

I've been studying each of these factors carefully, as I may be contributing a section on the science of ice to the Oxford Companion to Cocktails and Spirits (which hasn't been edited/approved yet, and isn't due out for a while so don't get too excited). 

One factor that has always confounded me is the gasses in water. We know from observation that gas in water becomes trapped in ice in the form of bubbles, whether that's in the center of an ice cube or the bottom of the block using a cooler in the freezer.

Most kitchen sinks have aerators on them that add more air to water, so that's a factor. But there are also lots of theories (boiling water, freezing then melting then refreezing) that are meant to minimize the air in water. 

My issue has always been: If trapped air in water is water's natural state, then if you boil the water to eliminate that air, wouldn't air just be re-absorbed into the water when it returns to room temperature?

Dave Arnold in Liquid Intelligence asserts that you should boil the water, put it in your cooler, let it cool a bit, and then put it in the freezer. I was doubtful that this actually helps, but Dave Arnold is usually right, so I finally decided to test this.

Click on the image below to expand it greatly. 

 

Experiment

For the first block of ice, I boiled tap water briefly, put it into the cooler, let it cool down for several hours, then froze it on the highest (warmest) setting in my home freezer. 

For the second block of ice, I used tap water that I poured into the cooler, let it set out overnight, and froze it the same way. The theory of letting it sit overnight was that the air bubbles introduced via the sink aerator and pouring water from one vessel to another would fizz off naturally. 

For the third block of ice, I put tap water through a Brita filter, and was generally extra careful to not introduce air by splashy pouring. (I was hoping the filtering and light handling would further reduce aeration.)

Results: The fully cloudy, opaque (unusable) section of of the block is slightly reduced in the boiled water vs. unboiled. If I were making ice in an industrial capacity using coolers, it probably wouldn't be worth the time/effort/heat to boil the water to produce rather than getting it done 5 hours earlier and having a half an inch less usable ice. 

However, the amount of thin streams of bubbles in the clear part, which look okay but not perfect when cut into cubes (though a bit more dramatic in pictures), seems significantly reduced in the boiled water block.

Conclusion: Boiling water before freezing in the directional freezing system does appear to improve the clarity of ice, in particular by eliminating bubble streams in the section of ice just before the solidly cloudy final bit.

It does not improve ice clarity on its own more than directional freezing does in the first place, and therefore won't replace directional freezing (and boiling water was the first experiment I did in trying to make clear ice eight years ago), however it can make directionally-frozen ice better. 

It seems the natural aeration of water poured from the sink is reduced, though certainly not eliminated, by boiling the water before freezing it. 

A future experiment (not sure if I'll actually do it) would be to let the boiled water cool down to the same temperature as the unboiled water before freezing, though I doubt this would have any impact. 

How will I change the way I make ice at home? I will not. I try to use filtered water, frozen in a cooler, removed after 2-3 days so the cloudy bottom part hasn't formed at all.