Food Stylist: Noah Witenoff; Ice Sculpture: Julien Doré
WHAT
Mixologists are combatting lowball warming using high-density, single ice blocks, which guarantee a slow melt and a stronger drink. Often the size of fuzzy dice, they’re hand-cut into different shapes to look dazzling as they chill out.
WHERE
“We get a 15-pound block delivered daily and use a sushi knife to cut off perfect cubes,” says David Myers, chef and owner of L.A.’s Sona. At Chicago’s The Violet Hour, self-professed ice geek Toby Maloney carves ice into baseball-size spheres for cocktails like the Tattooed Seaman (rum, demerara sugar, root beer, bitters). London’s Shochu Lounge filters water to remove oxygen bubbles so the result is pure and clear as glass, ready to be carved into miniature icebergs.
Shochu Lounge 37 Charlotte St., London, 44-20-7580-6464, shochulounge.com
Sona 401 N. La Cienega Blvd., Los Angeles, 310-659-7708, sonarestaurant.com
The Violet Hour 1520 N. Damen Ave., Chicago, 773-252-1500, theviolethour.com
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