How To: Ice
iCEBIRG’S Ice Ball Press creates a large, perfect sphere of ice that melts slower.
on a bar’s volume, it may need one maker and two storage units. He plans to make a high-volume machine for large-scale venues in the future. Leasing and financing plans are available, and Sherman says bars can
easily add to their bottom line with the machines, “With just 15 drinks per day at six cubes per drink, you have a three-month payback period at $10/ drink with $2.50 drink cost. Selling cocktails with cubes at a luxury price
point, say $18, would result in $195,000 in sales at 30 drinks/day.” Sherman also suggests developing a signature drink using the liquor cubes. “Simply replace the liquor count with liquor ice as the ingredient. Since liquor ice is so cold, it makes for a great presentation when pouring a mixer or additional spirit over the ice because it gives a cool smoke effect,” he says. “We really enjoy making wine spritzers and champagne-based cubes that still bubble after being frozen.” The liquor cubes also allow bartenders to get creative and make things like “progressive cocktails.” “Imagine a mixology program creating cocktails that start out as one drink and change into another. Make a Manhattan transform into an Old Fashioned or take a Dry Martini into a Cosmopolitan,” says Sherman. “Another cool feature we have been experimenting with is beer cocktails where we add different liquor ice into a beer, like a boilermaker.”
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Bar Business Magazine
2/21/18 3:32 PM
April 2018 barbizmag.com