Apologies for the lame introduction. Kold-Draft brings out the worst in me. Worst, as in, driving a sketchy van to the back of a Waikiki hotel to pick up a bucket of the stuff in a trash bag and then drive home with the A/C on full blast. True story. Erik Adkins of Heaven's Dog once told me that if you got a map of Kold-Draft ice machines in San Francisco, you'd have a map of the best cocktail bars.
Kold-Draft ice gets things colder, keeps them colder longer, and won't dilute the taste of your drink. It whips up a nice meringue, too. It's made by shooting water into a super-cold, upside ice try. The water freezes one layer at a time, producing denser, purer ice. That's the gist, for the skinny, go here.
So, what's the point of this post? Is Kold-Draft paying me? No (but, if you're reading, and would like to send me a few bucks, I've got some serious student loan debt). The point is that I got to use some of this, and it makes a huge, huge difference in the drinks I made. The stayed cold until I finished them, dilution was more under my control, and it made a better froth on my drinks. Don't screw around with your ice, people! Use filtered water and cold, cold freezers! The bigger the better, too.
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