"I recognized early on that ice was perhaps the most important and overlooked ingredient in the modern cocktail. If you're going to take measures to use fresh ingredients, squeeze your juice à la minute (just before serving), make your syrups in-house, procure the finest spirits, and then marry all of that to an inferior quality of frozen water, it would amount to a fool's errand in the glass, especially in exchange for top American dollar."
"When the day came to get ready to open Dutch Kills for the first time in 2009, I opened the chest freezer and saw a rust-colored, reddish-brown block of cloudy ice. The pipes coming into the building were not suitable for the quality of water that I wanted to serve, so instead I decided to source crystal-clear blocks of ice from a local ice sculptor. Customers were immediately impressed by the opulence, beauty, and clarity of the sourced ice."
Richard Boccato built a career bartending in New York City and identified ice as the most important and overlooked cocktail ingredient. He prioritized fresh ingredients, house-made syrups and top spirits while concluding inferior ice undermines quality. A rust-colored block of ice in a bar freezer prompted sourcing crystal-clear blocks from an ice sculptor for a new bar, Dutch Kills, in 2009. Customers responded to the opulence, beauty, and clarity of the sourced ice. That response and financial success led to co-launching an ice business in 2011 focused on high-quality ice for cocktails.
Read at Business Insider
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