To speak of a rub effect.
As the summer officially starts and an oppressive heat wave threatens to melt the north -East, the neoyorcan people will venture into the roof halls and the elegant holes to cool, but with an ice cream flair.
The large apple bars are happy to pay a crystalline ice amount at the door because, in the world of cocktails, even in a drink is important, even the ice.
Customers have even wait for it, and more.
Although most people only think of ice as a simple later thought, it is clear to those who know that ice plays a key role in the taste, presentation and global experience of a perfect drink.
And, although luxury frozen cubes are not a completely new concept, specialized cocktail ice has saturated high -end bars and restaurants, and now even private parties are adopting the trend that has done more than great in recent years.
“Almost any new bar and restaurant that aspires to the Awards,” he told The Post Alex Dominguez, the main barman of the Calico bar.
Unlike the typical crushed or cubed ice, tailor -made ice is often larger, clearer and carefully elaborated.
In its central core, the special ice is precision and purpose. It’s also about waiting for the unexpected.
It includes small flowers, literally frozen in time, embedded and floated in a snow -like ball.
Or Fancy-Font prints to customize and add elegance to a birthday or celebration.
Or even the adorable rubber bears who are patiently awaiting the melting so that the imbiber can appear in sweets in the mouth as a sweet pursuer of cocktails.
As in many other places in the top-notch city, Dominguez’s team adds excitement to the calm of its FlatIRON district bar by commissioning Centweight Ice, which charges $ 30 for 50 pieces of 2 inches 2-inch surface and $ 5 for 2.25 inches “geodesic” hand-cut geodesic.
This cold is bold and clear ice has become “the norm” in most artisan cocktail bars, according to Isabel “Izzy” Tulloch of a pop-up called Pancakes, a Boozy residence, of more at the lunch of S&P.
She and her partner Danielle de Block, both Milady and Clover Club students, use custom cubes from light ice so that “drinks seem beautiful, but more important than this, they intend to have a significantly larger time.”
“It is fashion and function. The cocktails seem elegant and careful, but even more than that, large cubes keep the slower and diluted drinks slower,” Tulloch told The Post.
Modern ICE – The Okamoto Studio cocktail ice sector, which specializes in frozen sculptures, also serves many of the city’s cocktail places, such as St. Cloud Rooftop Bar of the Knickerbocker Hotel in Times Square, along with making ice cubes specialized for everything, from birthday parties to baby showers.
Some popular places, such as St. Cloud, at least some of the costs for the client, as recently discovered when asking for a Maker brand glass: came with a $ 2 “Big Ice Cube”.
However, places like Calico and Pancakes do not adjust their own, saying that the high -end product helps to justify its pre -established cocktail costs.
Custom ICE has also become a success for brand events.
“Brands are always looking for fun ways to add personalized touches to an event. The ice has become popular because it is super photography and often the first contact point when guests enter cocktails,” he told The Post Lucinda Constable, a New York -based event director.
It often sorts frozen ice with flowers and fruits of modern ice, including Maraschino cherries Tiges for a recent shindig.
The company has cut (literally) a niche through machines to freeze the names of people, sweets and even disco balls in ice cubes.
“It’s very unique. Very close,” he told The Post Shintaro Okamoto, who took over his father’s study in 2008.
They will also make lots as small as two ice cubes, at $ 8 each, with a multipurpose “rock” or “drink” cut into them.
Okamoto was one of the first to bring specialized ice to bars and parties in the five districts, causing the fantastic mini-flots after noting that their ice sculpture customers were increasingly interested in the quality of their cocktail ice.
“There was an increase and a type of rebirth of North -American cocktails in the 2010s, and ice is such a key ingredient,” Okamoto said in The Post of the Boom in Business.
“If you do not have large and clear cubes, you are not a legitimate bar. It almost separates the places between a cocktail bar and a dive bar.”
And, while people were already becoming ice connoisseurs at home, making the gel of pink or “fantasy” in the form of a pink or ice infusion, now pay $ 4 for personalized Cubes for the holidays.
After all, for non -daily people, this freezing is not a breeze.
High tech equipment and particular skills are used to make crystalline ice, and Dominguez said that most bars do not even have time, space or machinery to make a perfect ice cube at the location.
“You need a lot of care and understanding and maintenance to continue,” Okamoto added. “So, you know, not everyone can do it.”
Although Okamoto wants to maintain some of his perfected techniques, he shared that the secret to making his ice filtered, a motor to keep water in motion and ice machines that freeze from below to remove distracting air bubbles.
Crystalline ice is preferred because its purity improves the aesthetics of the drink and minimizes the dilution rate, retaining the integrity of the cocktail.
“Beyond the appearance of the drink, the best waiters understand the advantages of the taste of light ice,” said Taster Naglich based on NYC, Mandy Naglich.
“Clear ice does not interfere with the colors or decorations of a cocktail, so baristas can bring their creativity to life.”
But it is not just clarity.
Large and solid cubes or spheres are popular for their slower melting rate, ensuring that the drink is colder for longer without compromising the taste.
And apart from science, who can resist friendly, personalized forms or the embedded flowers that reflect the theme or spirit of a cocktail?
“It’s like having your small piece of art in your glassware,” Okamoto said.
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Image Source : nypost.com