The New Ice Age

Oversize cubes, spheres, sticks, flakes and pebbles: It’s not just frozen water anymore—artisanal ice is a full-fledged cocktail ingredient

Istockphoto.com photo

The artisanal iceman cometh, and he’s not at all cold. With a short reddish beard, bright blue eyes and a friendly face, Dex James is downright warm, as he performs what looks like a magic trick. In the Dang Good Ice storefront in the Fraserhood, he pours water on a mammoth, crystal-clear, square-sided stick of ice in a highball glass and…it disappears.

Artisan ice can be the nearly invisible ingredient that helps deliver cocktail perfection—including king cubes so beautifully clear, one of the tenders behind the Fairmont Pacific Rim lobby bar tells me that imbibers of its white Lucky Negroni frequently ask, “Where’s the ice?” Juleps with flakes or pebbles from a Scotsman ice machine, rocks drinks over chunky Kold Draft cubes or cocktails crowned with a flawless diamond or sphere are just a few of the signs of the new ice age in B.C. bars.

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The Alchemist Spring 2019

Quench your thirst for all things spirited: The spring issue of The Alchemist is out this week.

Jennifer Gauthier photo

The 11th edition of B.C.’s only magazine dedicated to cocktail and spirits culture brightens the season with a taste of the tropics.

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