The classic, as-we-know-it nowaday ice cube really is not a cube at all. It of course depends on its tray but it seems there are always rounded corners and edges, or they are flat, and generally sort of busted. This is why it was exciting to notice that some bars and restaurants are using square ice cubes. They are actually square, hard-edged, perfect little cubes. It seems like something great happens when such detail is put into a drink, where it’s not just about the taste and the temperature, but that every single piece is pivotal in creating the perfect experience. We were grateful to participate in this attention to detail. It made us wonder if this was a new trend for gastronomes or if it was an attempt at reaching back in time to an era where they originated. We wondered where the name “ice cube” actually came from. To say “square ice cubes” is certainly redundant, so what happened? We were so excited to get the above picture, after trying unsuccessfully to take cubes out of our old-fashioneds at various places, putting them on the table, making our friends hold them, just to get a good image of how they are actually shaped. See failed attempts:
Tavern Law offers square cubes, as does The Walrus and the Carpenter and (almost 100% sure) Staple and Fancy Mercantile. While the result is pretty awesome for those detail-obsessed and probably overly observant, the machines are apparently a bit more than temperamental. We’ve learned that the consistently-cubed restaurants have neighbors that also serve these oculary-satisfying squares, and they often share the stock when the generators go astray. For those of us wanting this result at home, Tovolo makes an affordable option that works really well, which is how the above picture came into existence, and why we were able to finally write a blog post on frozen water.