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He is the author of "The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts" and, after spending more than decade experimenting with all the different ways one can freeze water, he pioneered the "clear ice" technique that most professional bartenders now use to make ice.

“The problem, I think, is that it is not necessarily good, clear ice,” he wrote in an email.

"You need good ice. It should be clean ice so it's not imparting any off-flavors. Beautiful, clear ice for the aesthetic and the proper ice so it's not going to dilute the drink too quickly or under-dilute it."

And beware the narrowness of some rocks glasses, which can refuse to admit one of those big, clear ice cubes that disappear seamlessly into your Negroni.

Three times, Brown had to clear ice off a gauge to check fuel mixtures.