Real: On the importance of ice in cocktails
In this month’s issue of Real Magazine, I wrote a story on how craft cocktail bars are looking at ice in new ways.
Yes, ice. What might seem to be a trivial ingredient in any drink, some bartenders say plays the most important role. Places like Weather Up implemented an entire in-house ice harvesting and carving program specifically to control the kinds of ice that they use to make their signature drinks.
Why? You’ll have to read the story to find out.
This was kind of a complicated story to write, because on one hand it’s just frozen water and at the end of the day, it will serve its purpose — keeping your drink cold — no matter what size or shape it may come in. On the other hand, hearing craft cocktail bartenders go off about all the nuances of proper dilution and witnessing how crazy engrossed they can get in the subject was too fascinating to deny.
There’s no arguing with the fact that serious bars are paying more attention to ice, and learning more about the how’s and why’s made for a fun story to write.