The recent trend toward innovative icemaking highlights its importance in cocktail culture. Paris's De Vie bar has taken a unique approach by eliminating ice from its cocktails, opting instead for innovative temperature control methods. Founders Alex Francis and Barney O'Kane emphasize sustainability, as traditional ice sourcing contributes to transport inefficiencies. This shift reflects a broader conversation among cocktail creators about the environmental impact of their practices. De Vie's cocktails combine local ingredients and creative designs, demonstrating that temperature management can enhance the drinking experience without relying on ice.
While it was never an afterthought, the last few years have seen the process of icemaking become almost as big a deal as the rest of the elements of a great cocktail.
No bar in Paris is making their own ice because of the size of venues, so here, a company makes them and delivers them, and ice is heavier than concrete.
Depending on how you source your ice and how you use it, it could be more sustainable; it kind of just depends on your larger energy output as a business.
De Vie's design elements help keep drinks cold, including ceramics with built-in 'whiskey rock' pieces.
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