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  • Cocktail Ice Shell

    Sunday 7th February 2010 - 5:49:48 PM
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    The Ice Shell is one of those lost arts, or perhaps, lost little extras, that went away when cheap labor did. I know of only one place I can get a cocktail in an ice shell and that is the venerable Mai-Kai in Fort Lauderdale, FL. If you are lucky, you’ll get your Shark Bite served in one.

    I was sure to ask General Manager Kern Mattei just how one made this magical wonder on one of my first trips. Here I am 7 years later actually doing it.

    Why did it take me so long? I needed the right glass. And I have not searched for it continually. Today Ms Swanky thought to look while we were at a Goodwill and we lucked upon a few perfect glasses.

    The right glass must be round and have a short edge. That is, it can’t come up too far or you can’t make it work.

    To make mine I used my go-to fine ice crusher, the Oster Sno-Flake. It makes good fine crushed ice and is detachable from its base so you can put it over an ice bicket and crush up tons at a time. Available for cheap on Ebay and your local antique dealer.

    So now you have the proper glass and the fine crushed ice, using the back of a spoon, press the ice into a shallow shell around the inside of the glass. Keep building it up on the edges until the inside of the entire glass is covered. Put the glass in the freezer.

    After it has time to freeze solid, take it out and go to the final step. I am not sure how the professionals do it. Maybe you can just let it cool on the counter for a while, but I heated the glass with my hands. You need a little warming to get the ice to seperate from the glass. A little push will tell you when it is ready. Too much and you will destroy your work.

    Once the ice shell is loose from the glass, you push down one edge and back fill more ice with the spoon to get the glass covered again. Then put it back in the freezer until you are ready to serve.

    After a few, it gets easier and yoru final product better. Back in th eearly days, there were many drinks served with ice sculpture and they had guys back there making the special sculptures all night long. I can count over a dozen with ice sculptures on the vintage Mai-Kai menu.

    UPDATE: A small bit of advice to make it all easier. Crush your ice, but let it sit a little while. You want it to be melting a little. “Wet” ice, like wet snow will pack much better and when you freeze it, it will make a stronger block.

    I suggest the “Shark Tooth” from Beachbum Berry’s “Grog Log”. It will also likely be in his new book coming out soon, Re-Mixed. Or join me at this little event I started called Hukilau in June and we’ll try one at the Mai-Kai.

    If you make one of these, be sure to thank the Mai-Kai for keeping the knowledge alive.

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    Filed under: Cocktail Capers,Retro Preservation | Comments (3)

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