To Névé Ice owner Michel Dozois, all cubes are not created equal. Frustrated with the quality of mass-produced ice, the former bartender at Seven Grand, Comme Ça, and Church and State decided to make his own--and the city's top mixologists took note.
And now you can buy it for your home bar.
The inspiration behind this hand-cut ice company was both a matter of taste (the water is double-filtered before freezing) and intensity. "Machine-made ice dilutes your drink by 70 to 85 percent," Dozois explains.
Névé's dense cubes melt more slowly than traditional ice cubes and come in a variety of shapes: perfect cubes, tall cylinders and golf-ball-size spheres. There are even specially designed square cubes that won't crack or explode when worked vigorously in a cocktail shaker, ensuring the purest martini possible.
The Library Bar at the Roosevelt Hotel and the Langham Hotel Bar are among the devout hand-cut ice fans. Bottega Louie uses Névé ice to keep every sip of the Louie Sling (gin, sweet vermouth, lemon and bitters) perfectly flavored.
To get the same bar-quality drinks at home, Bar Keeper and Wally's sell mixed 10-pound bags ($25) of ice--more than enough for a double-fisting holiday cocktail party. You can also custom-order flavored ice cubes, like strawberry spheres or rosemary blocks.
Just don't forget to bring a cooler for the drive home.