"Ice is as important to a bartender as a stove is to a chef. Chefs normally heat things up; we cool things down," says Jason Cott, a partner in Alchemy Consulting and the popular Pouring Ribbons bar in New York City's East Village. "But it's not just about bringing the temperature of the drink down to the correct level. It's about adding the correct water content to each drink. The hidden ingredient in every cocktail recipe is water." Read more below
http://www.epicurious.com/archive/drinking/cocktails/cocktail-ice
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