Frequently Asked Questions answered by one of our local experts.
Ice is to a bartender what heat is to a chef. Using the highest quality of ice will allow you to produce the best possible drinks given your ingredients, in the same way that a chef using a high-quality oven (as opposed to a microwave) will ensure the best quality food.
Due to a little thing called surface area, large ice cubes that are free of trapped air and impurities will keep the integrity of your favorite dram intact, and perfectly chilled, longer that smaller, air-ridden cubes.
As many as we possibly can, and all are my favorite.
I have found that we get the most comments/complements on the beverages that use large, clear ice. Guests know that that piece of frozen water took people a lot of time and effort to get in their glass, and thus their appreciation for that drink is much higher if you were to use cubed ice out of the machine.
For the same reason as question 2, in addition to consistency!