Let’s dive into the effect of It’s Chilled.
As summer kicks off, the heat waves in the Northeast are unbearable, and New Yorkers are busy looking for ways to enjoy the outdoors without melting. Rooftop lounges and trendy bars are doing their best to have an icy touch.
Bars in the Big Apple are now willing to pay a premium for Crystal Clear Ice because, in the luxury cocktail scene, every single detail matters.
This has shifted customer expectations.
Many think of ice as just an afterthought, but for those in the know, it’s clear that ice has a crucial role in enhancing drink flavors, presentation, and the overall experience.
While elaborate ice designs are not entirely new, high-end cocktail bars and restaurants are increasingly incorporating specialty ice into their drinks. Even private events are picking up on these refreshing trends that might have been overlooked not too long ago.
“Every new cocktail bar and pretty much every restaurant is hopping on this,” shared Alex Dominguez, head bartender at Bar Calico.
This custom-made ice differs from typical crushed or cube ice. It tends to be larger, clearer, and created with care.
Essentially, the specialty ice is about precision and intention. It might even include frozen flowers or impressive engravings to mark special occasions like birthdays or anniversaries.
Or perhaps, they even feature gummy bears waiting to melt away for a sweet cocktail chaser.
Like many of New York’s top venues, Dominguez’s team brings a bit of excitement to their cocktails in the Flatiron district, sourcing ice from Hundred Weight Ice, which charges $30 for 50 standard pieces, but also offers a two-inch hand-cut cube for around $5.
This bold, clear ice has essentially become the norm in craft cocktail bars, according to Isabel “Izzy” Tullock—also known as Pancakes—during her month-long residency at S&P Ranch.
Tullock and her partner Daniel de Brock, both with experience at Mirady’s and Clover Club, utilize custom ice cubes to ensure their drinks not only look stunning but also stay chilled longer.
“It’s both fashionable and functional. While our cocktails are presented beautifully, those larger cubes keep the drinks cold and slow down dilution,” Tullock explained.
Okamoto Studio’s Cocktail Ice Sector is also producing custom ice creations, catering to all sorts of events, from birthday parties to city bars like the St. Cloud Rooftop at the Knickerbocker Hotel in Times Square.
Popular venues like St. Cloud have been opened up to the idea of passing some of the cost onto customers due to the added flair of custom ice.
However, places like Calico and Pancakes argue that using premium products justifies the price of their cocktails.
Custom ice has become quite the hit at brand events, offering fun details that guests are sure to notice right as they engage with a cocktail.
Okamoto frequently orders ice with elaborate designs, incorporating fruits and flowers, like maraschino cherries, to enhance her events.
They even carve ice cubes to creatively freeze in fun shapes, like names or even candies, providing a unique touch.
“It’s truly unique and personal,” Okamoto Hajima, who took over the studio from his father, mentioned.
They craft multi-purpose ice cubes, priced at $8 each, that may come engraved with phrases like “You Rock” or “Drink Up.”
Okamoto was among the first to introduce specialized ice to diverse bars and gatherings in the city. He saw a rising customer interest in quality cocktail ice and decided to meet that need.
According to Okamoto, the cocktail renaissance of the 2010s sparked this growing focus on ice, saying, “It’s become a differentiating factor between classic bars and dive bars.”
For those who prefer to get creative at home, there’s a wave of DIY enthusiasts crafting fancy shapes and flavored ice for parties, with prices around $4 for customized options.
Okamoto Studio also makes beautiful creations using flowers like pansies and even vibrant jalapeños for their ice cubes, adding a bit of spice.
These cubes can include custom engravings, adding a personalized touch. “It’s quite unique and intimate,” Okamoto emphasized.
However, creating such exquisite ice isn’t straightforward for everyone.
It requires advanced equipment and specific skills, as Dominguez noted that many bars don’t have the resources to produce perfect cubes on-site.
“This process needs a lot of care, expertise, and management,” Okamoto remarked. “Not everyone is equipped for that.”
While OKamoto holds onto some trade secrets, he did mention that filtered water and specialized machines are crucial for achieving that crystal-clear quality by minimizing air bubbles.
Clear ice is sought after because of how it enhances a drink’s look, reduces dilution, and holds its texture well over time.
“The best bartenders recognize the advantages of clear ice on flavor,” noted Mandy Naglich, a certified taster based in NYC.
“Clear ice doesn’t interfere with the cocktail’s color or presentation, allowing for greater creativity,” she added.
But it goes beyond just aesthetics.
Larger, solid ice structures are favored for their slower melting, ensuring drinks stay colder without compromising taste.
And honestly, who could resist those cute shapes and lovely flowers that reflect the drink’s essence?
“It’s like having your unique piece of art in your glass,” Okamoto concluded.
