Drinks

The Ultimate Ice

Elevate your cocktails with custom-made cubes
Neve Ice

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.

Bottega Louie 700 S Grand Ave Los Angeles CA 90014 213-802-1470 Library Bar 7000 Hollywood Blvd. Hollywood CA 90028 323-769-7260 Langham Hotel 1401 S. Oak Knoll Ave. Pasadena CA 91106 626-568-3900 Bar Keeper 3910 W. Sunset Blvd. Los Angeles CA 90029 626-568-3900 Wally's Wine & Spirits 2107 Westwood Blvd. Los Angeles CA 90025 310-475-0606
Tags:
Cocktails
Want the inside scoop?
get the latest recipes, news and hacks from tasting table
THANKS FOR SUBSCRIBING!
Please check your inbox to verify your email address.
HOT STUFF
HOT STUFF

The Névé Ice Menu

On Caffeinated Street

Keep Reading

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere