The Ice Rage
Check out your drink's secret ingredient
Southerners have always been picky about our ice, especially in our cocktails. We like large, slow-melting cubes in our whiskey. We crush ice to create frozen pillows for our juleps. And while we may not always be proud of it, from time to time we might even put one or two cubes in our white wine, you know, just to cool it down. Recently, it seems like the rest of the country is catching on, and frozen water is reaching a whole new level of artistry.
To ensure your home bar is up to snuff when it comes to the cold stuff, here are a few of our favorite ice tools. Say goodbye to watery cocktails.
Silicone Ice Ball Maker
The Japanese were the first to use round ice, which has maximum surface area for cooling. These extra large ice balls melt very slowly, so they won't dilute your drink.
Lewis Ice Bags
These canvas bags are bartender favorites for crushing ice because they wick away excess moisture that might otherwise end up in your drink.
Anvil Ice Pick
Use this to control the size and shape of your ice chips. Bonus: It looks awfully pretty displayed on your bar.
King Cubes Silicone Ice Trays
If you prefer a more traditional ice shape, try these perfectly edged, oversize cubes. They instantly up any drink’s presentation and dissolve slowly enough to preserve its integrity.
$14.95/set of two; williams-sonoma.com