Spare the Rod, Spoil the Drink: Mixologists Turn to Top-Shelf Ice

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Jennifer Silverberg

A drink being poured over the ice cylinder at Taste

This week's not-review, a look at how the use of ice is transforming mixology, is now available online. No slideshow this week, but later today I'll have a follow-up post looking at Kold-Draft, the Erie, Pennsylvania-based company whose ice machines play a key role in my story.