It all started when Jones became engrossed with finding ways to make and cut clear ice cubes in-house while working at Fin Seafood in Port Warwick along with Fin mixologist Robert Gregory and bartender Katie Keane.
“It was all about trying to take our cocktail program to the next level,” Matt Jones said.
Clear ice is made in a controlled manner with filtered, pure water so the ice doesn’t contain fogginess or impurities, Jones said. It’s much different than folks using ice molds in their freezers at home, he said.
Chisel and Shaker was able to acquire specific equipment with freezer plates that can make 300-pound clear ice blocks that can be cut down into cubes or used for ice sculpting after it’s tempered.
The clear cocktail ice cubes and spheres are more dense and take longer to melt, preventing significant dilution of a cocktail and keeping drinks colder longer, Jones said. The ice also is less likely to crack and break.
“You put the drink over the ice and the ice disappears,” said Keane, who helps make ice spheres at the shop. “It’s really cool.”