Cocktails: Ice is Hot

on 07/12/10 at 11:24 pm

Booze News

When I order a Manhattan, which has become my drink of choice, and see those inch-square cubes that glisten like zircon in the amber liquid, I know the restaurant is serious about cocktails.

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.

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