Ice storm

Escape the heat with five drinks that showcase some of the coolest cocktail ice in town.

0

Comments

Add +

  • Photograph: Jolie Ruben

    Sorrel's Dilemma at ComposeBar whiz Eamon Rockey uses ice to construct drinks...

    Sorrel's Dilemma at Compose
    Bar whiz Eamon Rockey uses ice to construct drinks that are as visually arresting as they are delicious. His riff on a mai tai relies on crushed ice to suspend lime rounds inside the glass, while his Queens Park Swizzle uses it to divide the bright colors of the various ingredients. But the smooth and savory Sorrel's Dilemma ($15) might be the most striking creation. This baroque martini twist features Old Tom gin, blanc vermouth, absinthe and maraschino liqueur. Tucked beneath the single flawless cube that cools this concoction is a petal of crimson wood sorrel, like a pressed flower at the bottom of your glass. 77 Worth St between Broadway and Church St (212-226-1444, composenyc.com)

  • Photograph: Jolie Ruben

    Jet Pilot at PKNYYou'll be tempted to order with your eyes at this punk-rock...

    Jet Pilot at PKNY
    You'll be tempted to order with your eyes at this punk-rock drinks den, which dispatches its expertly wrought tiki drinks with playful accoutrements, like mini plastic pink flamingos, flaming limes and some seriously badass ice. When things get hot and heavy (as they often do here), it's hard to resist the cooling promise of the Jet Pilot ($16), which arrives with an ice straw rising out of the blend of rum, absinthe, falernum and citrus. Fashioning these frozen behemoths is a labor of love---barkeeps shave crushed ice down to a fine snowlike consistency, pack it into a pilsner glass, then use chopsticks to burrow a hole through its center, before refreezing the whole thing into a hollowed-out horn. Word to the wise: Snag a seat before ordering this bad boy---the straw's as unwieldy as it is fun, and the burly drink will knock you on your ass if you're not already there. 49 Essex St between Grand and Hester Sts (212-777-8454, painkillernyc.com)

  • Photograph: Jolie Ruben

    Opal at Maison PremiereCrushed-ice drinks are one of the great pleasures of...

    Opal at Maison Premiere
    Crushed-ice drinks are one of the great pleasures of summer sipping, and you'll find some of the finest in town at this gorgeous New Orleans--style saloon. Barkeep Maxwell Britten deploys Scotsman pebble ice in a number of julep riffs, made with unexpected ingredients like champagne and CioCiaro amaro. But we especially like the way he uses the round pellets in the Opal ($11), a minty, palate-cleansing classic made with Tenneyson absinthe, maraschino liqueur, crme de menthe and gomme syrup. The fast dilution rate of crushed ice is well suited to absinthe-based tipples---when the anise-flavored liqueur is ordered straight, chilled water is almost always deployed to temper its potency. 298 Bedford Ave between Grand and South 1st Sts, Williamsburg, Brooklyn (347-335-0446, maisonpremiere.com)

  • Photograph: Jolie Ruben

    Vieux Carre at Forty Four at RoyaltonWith a cocktail program steered by some of...

    Vieux Carre at Forty Four at Royalton
    With a cocktail program steered by some of the country's most renowned drink slingers---including Eric Alperin of L.A.'s Varnish and Misty Kalkofen of Boston's Drink---it's no surprise that this luxe lobby bar doesn't settle for commercial cubes. Extravagant punches ($75 to $295, serving four to six) are poured tableside over glacial slabs of the stuff, with the boozy concoctions lapping around the ice's smooth edges. Solo drinkers aren't left behind: Hulking rocks crafted by Okamoto Studio in Queens match the brawny character of the Vieux Carre ($15)---a heady rye-and-cognac-based classic invented at the Hotel Monteleone in New Orleans. 44 W 44th St between Fifth and Sixth Aves (212-944-8844, royaltonhotel.com)

  • Photograph: Jolie Ruben

    El Diablo at Dutch KillsIce is serious business at this LIC speakeasy, where...

    El Diablo at Dutch Kills
    Ice is serious business at this LIC speakeasy, where bartenders are as obsessive about freezing water as they are about crafting house-made
    syrups. Co-owner Richard Boccato and his partners produce all of the bar's ice next door with two high-tech Clinebell machines, whose slow-freezing cycle makes 300-pound blocks free of impurities. The crew uses chain saws to break the blocks into smaller chunks, then works them into shaped pieces, such as the spear found in El Diablo ($11). The rodlike icicle matches the height of a highball glass, preventing the long drink---a spicy, effervescent blend of tequila plata, crme de cassis, ginger syrup, lime and soda water---from becoming watered down as you linger over it. 27-24 Jackson Ave at Dutch Kills St, Long Island City, Queens (718-383-2724, dutchkillsbar.com)

Photograph: Jolie Ruben

Sorrel's Dilemma at ComposeBar whiz Eamon Rockey uses ice to construct drinks...

Sorrel's Dilemma at Compose
Bar whiz Eamon Rockey uses ice to construct drinks that are as visually arresting as they are delicious. His riff on a mai tai relies on crushed ice to suspend lime rounds inside the glass, while his Queens Park Swizzle uses it to divide the bright colors of the various ingredients. But the smooth and savory Sorrel's Dilemma ($15) might be the most striking creation. This baroque martini twist features Old Tom gin, blanc vermouth, absinthe and maraschino liqueur. Tucked beneath the single flawless cube that cools this concoction is a petal of crimson wood sorrel, like a pressed flower at the bottom of your glass. 77 Worth St between Broadway and Church St (212-226-1444, composenyc.com)

Users say

0 comments