Wine Spectator's Jack Bettridge explains that ice quality should be considered an equal factor in building any drink. Now, cutting-edge bartenders fuss over the size, shape, purity and even the appearance of the glacial bits that go into their concoctions. The concern is not exactly new.
For the full article, check out the new issue of Wine Spectator, on newsstands June 28, 2011.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions