An ice block at the ready on the back bar at Stoddard’s Fine Food and Ale in Boston.
In my latest Kitchen History, I was inspired by the beautiful ice that has been appearing in historically-inspired craft cocktail bars across the country to purchase my own ice pick, freeze a block of ice and attempt to shape it into jewel-like cubes. I have questionable success.
You know when you think something is going to be really easy, and then you realize you’re in way over your head? I first got that feeling after watching Japanese ice ball carving videos online; it dawned on me that I was destined to puncture my hand.
Read the entire adventure here.