Artisan Ice creates crystal- clear ice cubes used in specialty cocktails. Artisan Ice Ice from p 24 circulates the entire time it is freezing. This pushes all of the impurities to the surface and leaves a thin layer at the top that we cut off and discard.” The staff then break down the blocks into cubes and other shapes using lathes, band saws, and other precision food-safe equipment. One 300-pound block yields approxi- mately 500 to 600 2-inch-square cubes, which perfectly fit rocks glasses. In addition to the industry-standard cubes and 2-inch spheres, the team at Artisan Ice can create an array of custom products. “We’re a fully custom shop,” Williams says. “We have lots of varying cuts — tall ones, short ones, Collins spears. Because most of the work is done by hand, we’re not limited on the size or shape we can offer.” Infused ice is another common request. Flowers, fruit slices, herbs, and vegetables suspended in cubes not only add color and dimension to a cocktail but also can enhance the drink’s flavor profile as the ice melts. “If you have a cocktail that includes cucumber, rosemary, or another fruit or vegetable combination, we can infuse that into the ice to help elevate the experience,” Williams says. Today, Artisan Ice’s products are found in more than 250 bars, restaurants, resorts, and country clubs across the region, from Tucson to Flagstaff, and the company also is the official ice supplier for Arizona Cocktail Weekend. “This past year, we had 44 bars that came in from across the world for Arizona Cocktail Weekend, and it was really reas- suring to be able to offer them their precise ice needs,” DeFeo says. “These are people who are at the top of their industry, and they were blown away by the quality and quick- ness with which Artisan Ice delivered.” Jason Asher, co-founder of Barter & 26 Shake, the hospitality group behind cock- tail bars UnderTow and Century Grand, has been a client of Artisan Ice since its inception. “[Custom ice] really does elevate the overall appearance of the cocktail,” he says. “And ice like the kind that Kurtis supplies inhibits dilution in such a way that it slows it down. It takes a drink and lengthens its life.” The crystal-clear cubes are an integral part of the presentation of one of UnderTow’s newest tipples, a clarified milk punch called Clear Skies & Tropical Winds. “The clear ice really helps to illuminate the drink, which is also clear with this slight pink hue. It’s beautiful,” Asher says. Over at The Gladly, a cocktail called Coffee & Cigarettes incorporates a large cube for a dramatic effect. The ultra-cold ice helps slow the dissipation of added smoke, which billows upwards as the beverage is poured into the glass. “The ice doesn’t distract from the presentation, and then when you go to drink it, it’s just a beautiful cocktail,” Williams points out. As Arizona’s cocktail scene continues to grow in size and reputation, so does Artisan Ice. Williams is currently expanding the company, which now has eight employees, and moving it from its current location near Phoenix Sky Harbor International Airport to a larger facility, complete with walk-in freezers for produc- tion, in the Scottsdale Airpark area. The new warehouse is scheduled to be opera- tional by the end of August. While tableside ice balls remain a staple of The Gladly’s cocktail menu, specialty ice is now a necessity of all top- tier cocktail bars. “Five years ago, craft ice was a novelty,” says Asher. “Now, if you don’t have it, then something’s wrong.” According to DeFeo, having an amazing ice service signifies that a city is at a high level in terms of cocktails. “In order for a business such as Artisan Ice to thrive, there has to be a lot of bars purchasing large amounts of ice. The fact that it’s growing and being successful is a barometer for the rest of the industry and how it’s going,” he says. “Artisan Ice really puts Phoenix on the cocktail map.” JULY 21ST–JULY 27TH, 2022 PHOENIX NEW TIMES | MUSIC | CAFE | FILM | CULTURE | NIGHT+DAY | FEATURE | NEWS | OPINION | FEEDBACK | CONTENTS | phoenixnewtimes.com
