Ice is an afterthought for most drinks and cocktails. It is always needed to make the drink cool, but its presence can often make a drink worse after a short period of time. Let the ice sit too long and your perfect cocktail can suddenly feel like a watered-down bore.
But what if the ice was the cocktail? Chef Jason Marcus of Xixa intended to do just that when he started freezing components for his drinks. By making the ice part of the cocktail Marcus allows for guests to have an experience where their drink changes over time - but instead of gradually making the cocktail worse through dilution he continually adds to the flavor as the drink melts.
Want to hear about the methods for letting your ice save your drink? Watch the video above to learn more!