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Cocktails & Spirits


CDollarsign | | Oct 18, 2012 07:57 PM

Alot of the cocktail bars in St. Louis have been using some amazing ice as of late. Most notably, Taste by Niche, has been using huge cylindrical ice cubes that are crystal clear and do not crack. How can I do this? I have some 2" cube molds but only get cloudy ice. Wats the secret minus big expensive Japanese ice machines?

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