We’ve Hit Peak Cocktail IceBY JOSH SIMS When it comes to ice, does size matter? Well, that all depends on the drink. “If you’re serving a slow-sipping cocktail, like an Old Fashioned, you want a big block of ice because the dilution is slower,” explains Tom Macy, New York-based cocktail educator and founder of Social Hour Cocktails. “Or if you’re shaking a cocktail and want more aeration to give a drink more foaminess, then you want big cubes, too.” For some, this kind of technical detail is what the increasingly nerdy world of mixology is all about. In recent years, the cocktail sphere has become more than a little obsessed, not so much with invention or ingredients as with chunks of frozen water. One ice expert believes things may be getting out of hand: "I don’t think the interest in ice needs to go as far as it’s gone, but I don’t see cocktail culture going back on it now either.” |