I came across a great article about the importance of ice over at Vinepair.com
Erick Castro, founder of Rickhouse and Bourbon & Branch in San Francisco, Polite Provisions and Raised by Wolves in San Diego, and Boilermaker in New York City, considers ice not only an important ingredient, but an essential one."
Remember, ice is a third of your cocktail. “It’s not an afterthought,” Castro says. “It deserves just as much thought as the spirits or the bitters or the fresh juices or whatever else you’re putting into the drink.”
Bonus fact I DID NOT KNOW!:
When filling your glass, Bohrer advises making sure your ice never floats. Believe it or not, too little ice in your glass will actually mess with your dilution. “If your ice is floating, that means you’ve got too much cocktail and not enough ice. Stop before the ice starts to float, and you’re already on your way to making a much better cocktail,” he says.
After purchasing a new ice carving knife from Star Shaker, I had to bust up a block and see how it cuts! I purchased a 20 pounder from the Lake Boone Ice Company, let it temper, and then set to work breaking it down into 48 individual drink sized cubes in about 20 minutes.
You can pick one up at http://www.starshaker.com
This instagram post speaks for itself. I have that chisel. I do not have that saw, but I want it.
Welcome to the show!
ClearIce.Life is maintained by Trapper Markelz in pursuit of elevated cocktail experiences at home, and with friends.
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