The Atlantic claims your summer cocktail could benefit from gourmet ice. Are you rolling your eyes? Well, when Wayne Curtis investigated the issue, mixologist Toby Maloney clued him in: “Ice is as important to a bartender as a stove is to a chef.” He goes on to say that, “You’d never tell a chef he could have only a stove-top burner or a fryer. And I couldn’t do without at least three or four different types of ice.”
In fact, fancy ice can range in style from standard crushed ice, to chunk ice that must be chipped and shaped, to “oblong blocks that fit perfectly into a Collins glass.” Each drink, in turn, requires a different sort to suit its chilling needs. Curtis himself is clearly a convert, and performs his own experiment between a drink made with “cheater ice” and one made with the good stuff. According to him, if you’re looking for “a richer taste” and “a denser, almost velvety texture,” choose your ice wisely, friend.