I love it when people get really, really serious about the preparation of drinks. Beverage and spirits writer Camper English is such a person. He has done some interesting experiments with freezing large pieces of crystal-clear ice at home (he reports boiling it first does not work), and freezing bottles of liqueur inside large blocks of it. His latest brainchild is this ice cube with a pocket of food color frozen inside, which is slowly released as the ice melts. The potential permutations on this trick are numerous: different colors in different cubes, different colors in the same cube, colors that react with citric acid in the drink and fade awhile after being released, etc., etc. [via NOTCOT]
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This reminded me of the The Color-Changing Martini(http://www.instructables.com/id/The-Morphing-Martini/) I saw on instructables.com. It uses anthocyanin (from red cabbage) as a pH indicator. It would be interesting to put some of that into one of these ice cubes, especially in a drink that had some lemon/citrus in it. When the ice melts it would change the drink color based on the pH!