Melissa Fears, a correspondent for the IndyStar newspaper, recently contacted me for my thoughts on cocktail ice. Here's an excerpt:
"Bartenders are now considering ice as a separate ingredient rather than something that just helps cool the drink," said Kat Rudberg, owner of Indianapolis-based Crafted Taste, which she describes as a "mash-up of a subscription box and cocktail-of-the-month club."
For example, at the Patterson House in Nashville, Tenn., tall rectangular bars of ice are used in highball drinks, instead of the classic small pellets or regular square cubes. At lounges in London, sculptural cubes or thematic shapes fit well with the theme of the each drink.