enthalpy

Friday, January 21, 2011


If people are going to pay $10 for water and $50 for bourbon, it was just a matter of time before the next part of the equation got gourmeted: the ice.
Gourmet ice, often heavily filtered and hand-cut to guarantee the optimal amount of dilution, has officially become part of cocktail culture.
As stated in the article, the important thing is the size of the ice cube, not the gourmet water it's frozen from.



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