Flavorless, colorless cubes just don’t cut it anymore. Mixologists are now making a rainbow of ice infused with an unexpected array of savory ingredients. These inventive bar masters are using everything from meat consommé and squid ink to jalapeños and salt. Not only do these frozen components please the eye, they please the palate by adding new layers of taste to the cocktails they’re cooling down. Here are seven cocktails starring savory ice cubes that you should be drinking now.
Quality Meats, Miami Beach, Florida
Here’s a pirate-worthy pick me up. The Loose Cannon is made with tequila, house elixir, and fresh celery juice, and served over chartreuse green jalapeño ice. Smart aleck parrot and peg leg not included.
Range, Washington, D.C.
Beverage director Dane Nakamura offers up the Vegan Sacrifice forged from scotch, ginger, and cayenne. The cocktail’s cool factor is a meat popsicle – yes, you read that correctly – made with raw beef, cured meats, and pig’s blood, among other ingredients. As the ice melts, the drink’s flavor becomes more and more savory.
Clock Bar in the Westin St. Francis, San Francisco, California
This ice is like a cooling cannonball for your cocktail. Squid ink transforms an otherwise translucent sphere an ominous black. A mixture of dark aged rum, salted molasses, and orange and tiki bitters is added to the tumbler to create the Drunken Sailor.
Burritt Room + Tavern, San Francisco, California
Salt isn’t just for margaritas anymore, and it’s moved beyond the rim of the glass. The Peachy Keen features cachaça, peach, honey, lemon, and a salted ice cube to keep it all chill. The briny block adds a slightly salty counterpoint to the drink’s sweet and sour components.