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Article: The new ice age: cubes are cool again as mixologists reconsider the role of ice in cocktails and equipment manufacturers step up.
- Article from:
- Cheers
- Article date:
- March 1, 2008
- Author:
CopyrightCOPYRIGHT 2008 Bev-AL Communications, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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After skating along for years as an afterthought, ice is regaining its place as a key cocktail ingredient. It's not surprising that, as with many other drink elements, mixologists and bar chefs are taking a new, more analytical look at ice. The lowly cube is coming under the cocktailian microscope as they investigate how ice is made, its composition, shape and melting characteristics. The rediscovery is taking cocktails to the next level.
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"Ice is a very important component of cocktails," notes Brooklyn-based consultant, historian and author Dave Wondrich. "You can have all the best ingredients, but if you use crappy ice the drink ...