FSR Magazine featuring The Robusto Room for our innovative Fire & Rye cocktail.

...There was a time when chipped ice was reserved for highbrow balls or haughty Hollywood sets featuring debutantes, mobsters, or the Victorian aristocracy. Now the craft cocktail movement and its populist overtones have brought the elevation of cocktail ice to a fever pitch. Custom, artisanal ice is an enormous trend, and beverage directors and mixologists are taking advantage of this latest element to add verve to their cocktail programs in more and more unique ways...

 

...Finally, mixologists have also discovered ways of smoking ice, whether it’s by melting it in a smoker and refreezing it, the way Laurelhurt Market in Portland, Oregon, does for the shards in its Smoke Signals cocktails, or by blowing smoke into the glass first so that it interacts with the ice. At the Robusto Room, an “elevated” cigar bar in Denver, the bartenders use a handheld food smoker called The Smoking Gun to tent the Mason jar in which they pour the Fire & Rye cocktail...

Read more here.

Comment