Artisanal Ice Cubes at Rosewood Hotels Are... Wait For It... Pretty Cool
Awesome things that were frozen: Walt Disney (not really), Ted Williams (yes, really), Adela Dazeem, Madonna that one time, and lots of really important water.
Even better things that are frozen: rosemary sprigs, pomegranate seeds, lemon grass, and Tabasco sauce. In ice cubes. In your cocktail. Clink-clink.
Because the craft mixology boom wasn’t satisfied with simply pouring small-batch spirits into hand-blown mason jars, we have moved into the uncharted territory of artisanal ice. And at the forefront, it would appear, is Rosewood Hotels & Resorts. Several properties in the group have launched ambitious cocktail menus that use ice cubes with recipes as complex as the drinks they chill.
Suspended inside these glass-cooling glaciers are ingredients like blackberries, pineapple compote and thyme. And though most cocktail nerds already know that expertly used ice helps control the booze-to-water ratio of a drink, these artisanal cubes time-release additional frozen flavors in a smart, inventive way that further refines the taste of the drink.
For instance, at Luna rooftop bar in the Rosewood San Miguel de Allende, the “Oasis San Miguel” contains ice cubes made of green tea, lemon and Angelica; they round out a refreshing cocktail of rose petals gin, diced cucumber, watermelon and basil. The Sea Grill at Rosewood’s Las Ventanas al Paraiso has “Michelada Ice Cubes” made of tomato juice, tajin and Worcestershire sauce; just drop them in some suds. There’s also “Black Ice,” made with the vanilla-esque Licor 43 and espresso ice cubes.
If you take your happy hours seriously, a stay at one of the Rosewood properties might just wet your whistle.
[Photo: Rosewood San Miguel de Allende]