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Hundredweight Ice
Ice supplier · Long Island City ·
How Specialty Ice Cubes Are Manufactured for Cocktails | Eater
"Owner Richard Boccato argues that the frozen water used in top-tier cocktails should be treated as an important ingredient. His team starts work as early as 5 a.m. in temperature-controlled freezing rooms to painstakingly freeze, cut, and sculpt perfectly clear cubes, spheres, and columns. The highly perishable product is produced with an emphasis on clarity and precision and is shipped in large volume—over 10,000 pounds per day, six days a week—to many of New York City’s leading cocktail bars." - Terri Ciccone
