new cocktail trends mentioned that funky ice will be a thing this season. When we spoke to barman extraordinaire Steve Livigni, he said we've "gone through ice, bitters, what have you," and now it's time to focus on service, hospitality and just making good cocktails. One thing we know: There are giant blocks of ice, piles of shaved ice, craggy hand-chipped ice (which has hit us in the eye at one bar before), spears of ice that stick out of tall glasses, and round ice in our drinks everywhere. There's so much ice in our glass, we wonder how much actual drink would be left if we took it out.
Don't get us wrong, we get that it makes a difference, especially the slow-melting rock that occasionally accompanies our bourbon. We get the aesthetics. But we've more than once been hit in the nose with a block of frozen water while trying to get the last sip of something utterly delicious, sans straw. Will bartenders ever go back to the basic cube and/or crushed ice? Maybe. Or maybe we'll just stick to ours neat, thanks.
What do you think - is the cocktailian ice age over? Should it be? Let us know in the comments, and don't forget to give a shout on Google+ and Twitter using #drinksweek.