Cocktails enter the ice age

ARE the glaciers spreading, at least to our watering holes? Bartenders around the world have been showing new interest in ice, heretofore an anonymous bit player in cocktails. They're using extra-dense ice, ultra-pure ice, custom-chipped ice, ice frozen in oversized cubes or novel shapes and "double-frozen" ice. It's crunch time!

By Charles Perry

February 7, 2007