The Ice Plant in St. Augustine, Florida, comes by its name honestly. Nearly a century ago, the building was a factory where workers created ice for the local seafood industry. “We’ve kept the building very historic,” says bartender Zach Lynch. “We still have the bridge crane that held the ice and all of the old pans.” Another nod to the past in the re-purposed space: the ice machine, which turns out three-hundred-pound blocks that bartenders chisel into a variety of different frozen shapes. For the Grapefruit Collins (recipe below), a bitter and refreshing cooler, Lynch prefers pebble ice.