Ice can make or break a cocktail, and bartenders know this. Many bars spend tremendous amounts of time and money to refine their ice, laying down clear, perfectly shaped cubes and spheres for each drink. But is it possible to achieve the same top-quality ice at home? And even if you end up with clear ice, is there any way to prevent your cubes from taking on the taste of your freezer?
Today on the “VinePair Podcast,” Adam, Joanna, and Zach respond to a listener question about achieving top-quality ice at home. Are there ways to do it? Is it even a worthwhile pursuit? Plus, a conversation about craft vodka and why Adam hates passed apps. Tune in for more.
Zach is reading: This Cult Oregon Winery Just Moved to… Philadelphia?
Joanna is reading: A Limp Wrist, a Heavy Pour: Why Gay Bars Serve Such Strong Drinks
Adam is reading: Is Craft Vodka Ready for Its Moment?
