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Issue Date: January 2014 Issue


Cold Play


Kathy Ames Carr

Those cloudy commodity cubes taking up precious real estate in a cocktail glass just aren't cool anymore. Instead of a one-size-fits-all approach, more Cleveland-area bartenders are tailoring the icy ingredient to the flavor profile of an alcoholic beverage. Ice balls and cubes the size of small ring boxes are emerging to stymie melting and add aesthetic appeal. Even dry ice, at 109 degrees below zero, is surfacing around town. "People are getting a little geeky with ice cubes," says Joseph DeLuca, founder of the U.S. Bartenders' Guild's Cleveland chapter. "I also think you're going to see some bartenders start to play with ice cubes made with something other than water, like orange juice for a screwdriver."

Chill. Click here for more icy options to pop in your beverage.


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