Ice harvested from frozen lakes in the 19th century was considered a luxury item, available only to those able to pay the high price to possess it. In the mid-20th century, following the popularization of home freezers and the invention of the ice tray, cubes of frozen water transitioned from an extravagant purchase to a kitchen staple. Ice culture is evolving once more, only this time behind the dimly lit bars of modern cocktail dens. The cloudy, fast-melting cube has been elevated to an elaborate cocktail adornment. Bartenders are paying attention to the important role ice plays in the glass, which is chiefly dilution. A solid, hard cube of ice made with quality water melts much slower and preserves the integrity of the liquor and the ingredients of a cocktail. Veteran barman Eddie “Lucky” Campbell has been shaving and cutting his own ice for years. He receives a 300-pound block of ice twice a week at his Uptown bar, Parliament. Campbell and his crew break it down and serve it in a variety of drinks. Here’s what they create and how they serve it.
Cut Man
ice sculptor Dean DeMarais an idea, and he will turn it into a lavish frozen statue. DeMarais’ creations range from tiny swans, used as displays for elegant palate cleasers, to 8-foot towers of ice covered with shrimp. You feel the chill before you grab a plate. Now that’s cool. 469-853-3153. dallasicefx.com.
