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
Imagine your name in ice. Or your logo, your product, or mascot. Give
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.