You’re all too familiar with ice’s ability to provoke a brain-freeze, to make you sigh an “ahhhh” of relief on a hot day, or to make that pleasing tinkling sound as you drop it into a glass. But do you know what makes a truly good ice cube, the kind you need to mix up great cocktails?
Meet The Nice Company
"We don't sell ice, we sell time"
The Nice Company
Our greatest pleasure is seeing smiles on our fellow bartenders' faces when we deliver them our ice
Admittedly, the ice you’re likely to find in most French bars isn’t exactly high-quality. And that’s precisely what this pair is trying to change. “The ice is half the cocktail, if not more!” As with things like Cointreau, lemon juice, or mixers, ice should be treated as an ingredient in and of itself.
Rae and Biolatto both agree that the choice of quality ingredients is crucial to making a good drink. Rae recalls a blind taste test in which she had to choose the best from six orange liqueurs. “I immediately picked Cointreau; it was clearly the best.” Poured over ice, the renowned triple sec takes on a uniquely velvety texture that reveals its full aromas.
The bartender duo's favorite cocktails? Though Biolatto personally loves a good Side Car, the pair will never turn down an Old Fashioned or a Negroni. When served in a glass chilled down to between -13°C and -10°C, their cubes melt perfectly slowly and evenly, preserving their favorite drinks’ flavors. And that’s the magic of ice.