Gourmet.com has a story about a bartender making ice infused with herbs and spices like dried cherry, cardamom, and clove, which open up in cocktails and add new flavors to the drink as they melt.
I've had ice made from coconut water and bitters-infused ice before, but this is a new idea to me. Think of the possibilities!
No seriously, bartenders- go think of the possibilities and I'll be happy to sample your experiments.
My friend couldn’t resist calling this “Cocktail 2.0”–like Web 2.0, it uses a new twist on an old technique to continue rendering new content after the initial load.
Camper,
I was just talking with Tiare the other day about bitters ice cubes. How were they utilized when you had them?
Jennifer Colliau from the Slanted Door won the Martin Miller’s Gin & Tonic competition with bitters infused ice. Here is some info from Nightclub & Bar magazine:
“Colliau put the bitters into the ice and then played around with freezing methods until she decided on a mostly clear block with a layer of frozen bitters water on one edge.
“This also takes care of the problem of the drink tasting watered down after sitting for too long, as the longer you let this sit, the more bitters get released into the drink,” she says. “We grow a lot of great citrus in California, and we got our hands on some Rangpur lime a while back. The flavor is fantastic; as acidic as lime, but with a bright Mandarin flavor and orange color.”
To that, she added Fee Brothers whiskey-barrel-aged bitters and West Indian orange bitters combo that she used in the ice block. Colliau went with a Lavender garnish and served the drink sans straws, so the nose off the drink may be fully experienced bringing in the aroma of the citrus peel and lavender as part of the cocktail.”
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