Gallery: Inside the Obsessive World of Artisanal Cocktail Ice
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Ice cubes are prepared at Half Step bar in Austin.
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Rashid, an ice cutter at Half Step bar in Austin, fills the Clinebell tank with filtered water. The tank is lined with plastic; it's important to keep the outer plastic bag from making too many wrinkles. He prepares the hook and i-beam to hoist a 300lb frozen block of ice.
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The large ice blog must be tempered before it can be cut with a chainsaw into smaller blocks. The tempering stage is crucial to determine the clarity of the ice.
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Rashid divides and scores the cuts for the chainsaw.
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After measuring and dividing where the cuts are to be made, he begins cutting the large block of ice with a chainsaw.
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Rashid rinses the medium size blocks of ice in cold water for further tempering.
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Using a band-saw, he begins to cut the medium size blocks of ice into various shapes needed for the cocktails.
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After the ice is cut into smaller blocks and rinsed, the blocks are placed on a tray in a walk-in freezer at 4 degrees F.
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Ice cubes are taken off the tray after the refreezing stage and placed in an ice bucket for the bartender.
