The bartender would place several cubes inside then, with skill and a fierce sense of duty, he (or she) could wallop those cubes until the perfect size shards were ready to slide gently into a glass. Ice, particularly crushed ice, was a 19th-Century extravagance reserved for the wealthy and resolute. Today, it’s much easier to get and to keep ice, but some of the original “ice breaking” tools have been rediscovered and are popular with a new generation of bartenders.įive of our favorite vintage ice tools used by generations of cocktail crafters include the Lewis Bag, a Wooden Mallet, Ice Chipper, Ice Tapper, and Ice Shaver.
And specialized ice tools made those chilled drinks even better.
However, ice was also prized for ever-popular mint juleps and martinis. It was commonly packed with straw or sawdust and used to preserve foods through the summer. In the early days, ice was collected from frozen lakes and rivers during the winter, chipped into huge blocks and stored underground or in warehouses designed to keep it frozen long into the warmer month. Ice has always been a sought after commodity.
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