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 ...

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