Episode 24: Ice, Ice, Baby

Cocktails With Friends

The Craft of Clear Ice in Cocktails

Introduction:

In this episode of "Cocktails with Friends," host Bob Cutler and Brian Hanson from Knickerbocker Ice talk about the world of ice in history and cocktails. Tune in as they explore the intricate process of making clear ice and its significance in elevating the cocktail experience.

Main Topics Covered:

The history and technique behind producing clear ice.

The impact of ice quality on the aesthetics and flavor of cocktails.

The challenges and solutions in ice production for both commercial and home use.

Key Insights:

Technique Matters: Learn about directional freezing and why producing clear, pure ice is both an art and a science.

Historical Context: Discover how Maine became a leader in the ice industry and how past innovations influence today’s cocktail crafting.

Practical Applications: Gain insights into the specialized needs of bars and restaurants for clear ice, and tips for enthusiasts looking to improve their home bar setups.

About The Guest:

Brian Hanson, a partner at Knickerbocker Ice, shares his expertise in ice production and its role in the culinary and beverage industries. With a family background in Bangor and deep roots in Maine’s ice industry, Brian brings a blend of historical knowledge and practical expertise to the conversation.

Episode Index:

[00:00:00] Introduction: Opening remarks about the fascination with ice in cocktails and a brief introduction of the episode’s theme and guest, Brian Hansen.

[00:00:30] The Role of Ice in Cocktails: Host Bob Cutler discusses the importance of ice in cocktail making with Brian Hansen, touching on historical aspects and the evolution of ice usage.

[00:02:10] History of Ice Harvesting: A deep dive into the history of ice harvesting in Maine during the 1800s, its economic impact, and how Maine became a leading ice producer.

[00:03:50] Modern Ice Production: Brian explains the modern techniques of ice production at Knickerbocker Ice, focusing on the challenges of creating perfect, clear ice.

[00:07:00] Clear Ice in Cocktails: Discussion on the significance of using clear ice in cocktails at Novio’s Bistro and other bars, including the aesthetic and functional benefits.

[00:10:20] Technical Aspects of Ice Quality: Insights into how ice quality is maintained, the science behind clear ice, and the importance of using pure, filtered water.

[00:13:30] Economic and Craft Aspects of Ice Making: Brian and Bob discuss the niche market for clear ice in the craft beverage industry, the economics of producing and selling clear ice, and the labor involved.

[00:17:00] Customer Experience and Clear Ice: How clear ice enhances the customer experience in bars and restaurants, with a focus on presentation and taste.

[00:21:00] The Future of Ice in Cocktails: Speculations and hopes for the future of ice in the cocktail industry, including the role of clear ice in elevating a bar’s reputation and customer satisfaction.

[00:25:20] Whiskey and Ice: The conversation shifts to the impact of clear ice on whiskey tasting and the selection process in bars, particularly focusing on Independent Ice Company.

[00:29:40] Conclusion: Closing thoughts on the importance of considering the type of ice and water used in cocktails, followed by end credits and social media plugs.