Photo: Demián Camacho Santa Ana
Years ago I worked a bar that only had an ice machine that made soft, mushy pellet ice that was great for sodas, sweet teas and my mint juleps. However, this ice made slushy, watery drinks when shaken, especially with all the excess water that resulted from the pellets sitting in a steel ice bin. I would bring my own bag of cubed ice from the corner gas station to work every day. I never imagined years later, ice would become so controversial.
Now, you can stir your drink with an ice spoon, or pour your highball concoction over prepackaged ice cubes made from purified, distilled water that's supposed to make a clearer ice cube than your tap water in the old fashioned ice tray. Big, clear ice cubes do look good in a glass. You can spend hours at home with distilled water, boiled twice, agitated while freezing to release air trapped inside to make your own clear cubes, but I've not found this very exciting.
Nowadays your top bars may boast about their expensive ice machines such as Kold-Draft or Hoshizaki brands. These machines make square ice cubes measuring more than an inch around that have been touted to make your drink better. Some bars even take these cubes from the ice machine and put them in a deep freezer for "double frozen" ice.
There are all sorts of things out there to keep your drinks cold that go well beyond simple cubes of ice. Over the years, we've seen naughty ice trays, slick water-free globes, and even, believe it or not, 




