Having already uplifted the spirits, mixers, garnishes, glassware and mixing methods of the cocktail, some quality-conscious bartenders are tying up the last loose end — ice. They're choosing what they believe are better alternatives to what comes out of  the typical commercial ice machine, opting instead for specialized equipment that freezes bigger, colder, denser, slower-melting cubes. In addition, some bartenders are freezing cubes and blocks and chiseling them by hand into ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.