Gourmet ice is now a permanent part of cocktail culture. The LA company
Névé Luxury Ice Company serves it in large chunks, which keeps the drink cold and doesn't water down the drink. They come in three shapes to match glass size and drink: tall and skinny, square and round. There's also some science behind it
according to The Atlantic:
"...the key lies in three principles—filtration, aging, and shape. The water is filtered twice, using reverse osmosis, through which he says the company loses about eight ounces of water for every one ounce preserved. Once purified, the water is then frozen, where it is aged for at least 48 hours, increasing its density and making it colder and stronger. Though other ice connoisseurs don't age their frozen cubes, Dozois considers this step so integral to his product that he took the name Névé, the word for compacted snow that ultimately becomes glacial ice."
Though its not a food per se, we're still calling it a food trend. Will gourmet ice match the ubiquity of
pie,
artisanal soda,
donut,
cupcake,
mini cupcake,
cake-pop,
froyo,
cookie on a stick,
pizza lolly pop,
milkshakes and
food trucks?
