Cocktails: Ice is Hot
on 07/12/10 at 11:24 pmBooze News
With the proliferation of high-end bars and restaurants, these once-rare cubes are becoming more commonplace.
It’s easy for a consumer to disregard the importance of ice, but it does make a difference. And even though it’s just water, it’s not cheap making ice cubes.
I emailed Thad Vogler, the owner and bartender extraordinaire at Bar Agricole, and asked him a few questions on the art and cost of ice.