As a professional woodworker, I'm a bit jealous of this idea ! Your materials come from a hose, not huge planks. What you make will disappear and your customer will be back next day, not in 10-20 years. I'd also trade wood dust to cold environment. This is brilliant !
guitar maker here. Ill keep the dust over the cold any day of the week .Buy yourself a good dust collector , a good downdraft table and some ceiling air filters youll barely notice it.
One thing I'm curious about though is how he lubricates his saws... To stay food safe he'd need to run that Stihl without oil... Which is of course not great for the saw.
For me, Richard is the ultimate definition of an entrepreneur. He's always talking about the end product, the best possible cocktail for the customer to enjoy. I very much respect him and his whole attitude.
@@7ADRI7 Yup, that "propriety" filter method probably means no filtering. lol Slightly concerned about the hygiene of that chainsaw.. and handling them with barehands, somehow i doubt they disinfect them Cubes of ice does look cool.
My first real cocktail experience was with an old fashioned at Dutch Kills. This was about 10 years ago and I still remember my bartender’s name (Abraham), I still remember the beautiful mahogany booths leading into the back bar, and I still remember seeing the bartenders working with the tempered ice and being blown away by how meticulous they were with every step of the process. Never even thought of where that ice might have actually come from, so cool to see the origin story of that ice.
It is silly and it is craftsmanship. I've sold wine, liquor, and beer. Most people couldn't taste the difference between expensive and cheap. There's a pretentiousness that comes with cocktail bars in Manhattan, people want excuses to spend money. Notice how he says "maybe effect". Bar geeks, sommelier, cicerone will notice but the average person who is drinking just to socialize just wants to feel cool.
I have never given ice this much thought before. Temper it so it doesn’t crack, cloudy vs clear, oxygen bubbles…. these people really know their craft and it’s inspiring! They seem to really love and take pride in what they do!
you can't temper ice. they're not oxygen bubbles. shaking with cracked ice won't water down the cocktail more than a cube (it takes the same amount of melted ice to cool down the drink no matter the shape). its all a load of crap
@@iivarimokelainenthank you for having a brain. and I'm not being sarcastic. at this point, that's enough to get appreciated, as it's a rare attribute for most.
@@iivarimokelainenOf course larger blocks impart less water than smaller ones, because there is less surface area. You can test this yourself, heat some water to a set temperature, try shaking with one large and many small ice cubes. I bet you £1000 that the small ice will cool it far quicker.
Damn this guy really worked in some of the best bars of the cocktail Renaissance and then turned around and started a business on the most universal ingredient of a bar. I'd loved to meet him some day
This is crazy how they are able to preserve it all the way into the bars. The slightest melting during the shipping process = all cubes are now 1 giant cube
My first takeaway with cocktail spear is how the big monolith of ice makes the glass seem that it holds more of the stuff you're paying for than it really does. But that is a factor with all ice in drinks, even fast-food soda.
@@MonkeyJedi99 That´s why where I live it needs to be excluded from the volume, which also has to be stated on the menu so you know what you get - As well as lines on the glass usually indicating the correct amount
He's a craftsman. He clearly cares about giving the best cocktail experience for customers. down to the ice. If I would want a drink, I'd go visit this man. Would definitely be worth it
He's a businessman. He saw that there was a demand for pretentious ice and he filled it. I'm sure he laughs at how dumb are for paying extra for clear ice.
@@Paul-vf2wl but making clear ice also isn't free; it takes more time for it to freeze, and the cutting and quality control also isn't free; though i still wouldnt pay for this also btw you can make your own clear ice at home if you put water in an insulated box in the freezer to make it freeze slower; all it costs is a fair bit of freezer space
@@Paul-vf2wl Oh I agree 100%. I'm not sure he SHOULD be in business with a product like that but clearly he is good at running the business, selling the ice, and knowing an opportunity when he sees one.
@Dannyboyy86 the freezing isn't the harvesting part. Harvesting is the retrieving the product from the place it's produced. Same as the use of the word harvest in the context of farming. In fact ice farms are a real thing going back centuries. Ice would be harvested from ponds in ice farms in New England and shipped all over the country
Never had a cocktail a day in my life…still watched this video all the way through. Nothing like watching someone who is not only good at what they do but also loves what they do.
I started making my own clear ice at home about a year ago for my home bar and it absolutely makes a difference. I've almost become a snob about friggin ice as crazy as that sounds.
It’s disappointing seeing many comments on this video calling this process vain and silly. Even if you have a disdain for alcoholic culture, the craftsmanship of the ice is clearly part of the presentation and quality of the cocktail. I think its something to be appreciated. Cheers!
The guy is just really full of himself and acts like he's making a complex product. I make clear ice all the time, it's not difficult, and a child could do it.
Also massive props to those guys for working entire shifts in sub-zero freezers- working in a grocery store I can attest that no matter how well you think you handle the cold, you try doing any manual labor in there and you just want to die. Couldn't imagine going all day in there.
0 degree temperature is nothing to people who grew up in it. If you talk to people that live in Oymyakon, Russia the coldest place to live on earth, they regularly deal with -96 degrees. To them 0 degrees feels like a warm sunny day. Imagine anything you put outside turns into frozen in minutes. Darin Steele is right.
I love it that this guy is an ex barman and that he’s gone into something and treated it with such professionalism and care. That’s just such a New York quality and I think he’s got his own bar as well. The bartender was wearing his shirt so that’s gotta be an implication right there anyhow 10 out of 10.
In culinary school i learned the art of ice sculpture. The 300 lb clinebell blocks have to be tempered before carving. When working outside of a walk-in refrigerated room, ice needs to be stored in the shade at room temperature for about an hour. The block will be frosted when exposed to room temperature and you wait till block becomes crystal clear. Test with a razor sharp chisel by pushing blade and if ice cuts effortlessly like wax it's ready to carve. Otherwise if ice is not tempered it could potentially shatter with the vibration of a chainsaw. To make a carving jig or template measure out the dimensions of long side of block onto white butcher paper. Draw the design you want then cut out the isolated outline of design and apply the paper template onto wet ice surface like a decal. Use an ice pick to scratch the outline of design them remove paper. Now your ready to use a chain saw to cut away the bulk pieces. Make sure to scratch lines onto the areas to be removed just as you do in carpentry. Electric chainsaws (I learned with a corded chainsaw before lithium ion batteries) are the best less noise, no exhaust fumes etc. Have a set of razor sharp wood chisels a chocolate/ice chipper and a cannister butane torch (Iwatani) for smoothing chisel surface when finished. Liquor luges can be made using cylinder drill bits with extention shaft. Buy copper tubing and cut teeth into one end with Dremel tool and attach other end to wood dowel to electric drill. Make sure for your sculpture has a drain system to account for thawing. You can make one cutting a Rubbermaid tall square sided trash basket down the side to get two equal halves and bolt together with silicone caulking.
Out of interest doesn't the chainsaw use oil to lubricate the chain and the chain is then in contact with the ice. Making the ice a bit contaminated with the oil from the chainsaw
One of the best drinks I've had in years was at Fresh Kills in Williamsburg which I just learned is owned by Richard and a couple partners! It was served over crushed ice, so unfortunately I didnt get the chance to admire this handiwork, but the cocktail was absolutely excellent. The bar's vibe was amazing, it was hip and cool without being clubby or overly romantic. You could easily stop in for a drink and enjoy yourself, or bring a couple friends, or bring a date. The only pretense was an appreciation of good drinks.
What's wild is that Fresh Kills is both spectacular in isolation and also a complete afterthought in New York's bar scene. We're unbelievably spoiled here, you drop Fresh Kills in all but like, 5 spots in the US and it's immediately the best bar in town by a mile, but it's not even the best bar on its own block (Maison Premiere is right there).
@@noggin6870yeah i guess if you don’t mind paying 20 plus dollars for one drink. The best bars are the ones with good people and good food not just the drinks.
@@MayorMcheese12 I mean, yeah, I'm absolutely willing to pay $20 for a good drink. That's how much shitty food costs nowadays, a good drink is worth a lot more to me than a bad meal. The best people are the people you bring with you, I don't need to talk to anyone other than the people in my booth at the bar.
@@noggin6870 dude if i get charged 20 bucks for one drink and im not at the club it’s a waste of money. Places like this are too fancy. Dive bars are where its at. Where the people are cool and the drinks are cheap. Something like this you only go to once in a blue moon. There are no “booths” at dive bars. I never bring anyone with me to the bar but always end up meeting someone else at the end of the night to hang out with. Met so many people that way.
Fascinating. I remember visiting Kyoto in Japan, and discovering the "whisky bar" in the hotel we stayed at. We popped in during the afternoon to see two young chaps chipping away and making what looked like tennis ball-sized ice balls. Incredibly labour intensive, but you know the Japanese attention to detail. The drill press looks easier.
There is something very satisfying about watching ice being carved up. Also the cocktails being made with the finished product. And a great guy. Thanks for making this.
Man....NYC Italians are just on another level, they have standards no other tribe, not even Germans can touch, I am just in awe of this TECHNICALITY to quality, he's a mechanic.
I rarely drink alcohol but I always admire this level of craftsmanship. There's something in this kind of artisan that is truly fascinating. I try to do my best to do it at my job. I wish everyone would work with this level of passion, and I wonder what kind of world it would be
I am just a pipe welder, but I am a pipe welder for a major refrigeration company. I can say with all honesty that it takes a great deal of energy, electrical power, to chill water. Water is very dense, so it takes a lot of negative BTU's to bring it from 55 degrees of cold tap water, down to below 32 degrees. So, if you are ever in a bar that sells ice of this quality, pre-chilled glasses etc, and then you see the price the business is charging for their drinks ...they have to, based on their refrigeration bill alone.
good for him, I was about to say, he has to be a millionaire, perhaps even working with the rockefellers and rothschilds, whom if he pleases, will keep him alive until he's 150.
A family member came home with a bunch of super solid ice from Antarctica a few years back! It made all sorts of sounds in our drinks as it first went in haha
Fascinating to watch this as a total nerd who've never ordered any cocktail in a bar and generally doesn't drink alcohol (except when I'm "forced" on workplace gatherings)
this dude was my college roomate one year. coolest guy ever. we were just kids but he seemed older than us. yoooo, rich, pat brooks is gonna visit some day.
This is a really cool job and what a great way to set a standard and be a part of that process that makes a drink really come together. I like that a lot.
These cubes are beautifully clear but so big.I've had drinks with larger spheres and blocks but never that size-they'd fill the whole glass before putting in any drink.
I was surprised the large plates did not fuse together when he stacked them on the table. Usually ice would fuse together, even at sub-zero temperatures, due to pressure.
The best thing in Him is he used to worked as Bartender. And those can become a reference for him while making ice. And his willingness to learn from other people... Makes me admiring him more.
I always hated ice in beer. But in Vietnam they have a ice cube the length of a glass with a hole down the middle. It works great and doesn't make the beer watery.
What is the craziest part for me was the transformation from him being in the ice box working to him behind the counter. He looked like a blue collar worker but complete transformation which I wasn't expecting.
I love the science and was somewhat a cocktail nerd. But something hit me when seeing the huge array and creativity in cocktails... It's way more an art than anything. There is so much that's arbitrary and imprecise and improvised. And there is beauty in that was well. I appreciate this whole thing with perfect ice, ultimately, why do it? Well, bc people pay for that percent of perfection. Fun to think about.
You can buy a cheap-ish (around $20) kit that you throw in the freezer to create your own clear ice. I do it and throw them in a bag so I have clear ice in my cocktails.
I wonder what chain he's using on the chainsaw mill. A 5 Degree tooth specifically designed for slab milling may give the ice slabs a better surface finish initially.
@@sailingeric That's what I was thinking. I know some people will use food-grade vegetable oil in a pinch (for yard-work etc.) .. but it's not good for the saw. Not sure what they're using.
As a professional woodworker, I'm a bit jealous of this idea !
Your materials come from a hose, not huge planks. What you make will disappear and your customer will be back next day, not in 10-20 years.
I'd also trade wood dust to cold environment.
This is brilliant !
Right, but also the target audience is narrower
@@easik not really the audience that appreciates true craftsmanship and is willing to pay for the labor and materials required is very thin
guitar maker here. Ill keep the dust over the cold any day of the week .Buy yourself a good dust collector , a good downdraft table and some ceiling air filters youll barely notice it.
Luthiery is so cool, though.
One thing I'm curious about though is how he lubricates his saws... To stay food safe he'd need to run that Stihl without oil... Which is of course not great for the saw.
For me, Richard is the ultimate definition of an entrepreneur. He's always talking about the end product, the best possible cocktail for the customer to enjoy. I very much respect him and his whole attitude.
Anyone that can sell you overpriced frozen water and make you feel like you're getting something special is definitely a great entrepreneur!
@@illudedCeption Glass of Żubrówka and a Pickle!
With TAP WATER😂😂😂😂
@@7ADRI7 Yup, that "propriety" filter method probably means no filtering. lol
Slightly concerned about the hygiene of that chainsaw.. and handling them with barehands, somehow i doubt they disinfect them
Cubes of ice does look cool.
@@leonardleonunu Exactly. Because why then mention how good the NYC tap water is ? At least they pump the air out.
I cant believe i just watched a 14 minute video on ice
Absolutely incredible
It was pretty cool, right?
Lmao 😂😂😂 i did the same and I'm supposed to be getting ready for work
Was it the perishable product u were looking for🤣
You & me both, pal. Lots of random little unexpected jems out there on TH-cam. Love it!
ICE second emotion
When he put his hand inside the water, and said, the Ice is there.
Mind blown.
yeah and that wide shot of the ice before he lifted it out
it looked empty!!
He's not wrong
My first real cocktail experience was with an old fashioned at Dutch Kills. This was about 10 years ago and I still remember my bartender’s name (Abraham), I still remember the beautiful mahogany booths leading into the back bar, and I still remember seeing the bartenders working with the tempered ice and being blown away by how meticulous they were with every step of the process. Never even thought of where that ice might have actually come from, so cool to see the origin story of that ice.
I thought it was silly at first, but I couldn't stop watching, I ended up admiring this man and his craftsmanship. Great work
It is silly and it is craftsmanship. I've sold wine, liquor, and beer. Most people couldn't taste the difference between expensive and cheap. There's a pretentiousness that comes with cocktail bars in Manhattan, people want excuses to spend money. Notice how he says "maybe effect". Bar geeks, sommelier, cicerone will notice but the average person who is drinking just to socialize just wants to feel cool.
I admire him and his craftsmanship. It's still silly that people are so vane that ice has become it's own industry.
Same
I can't believe they move 5 tons of ice a day lol
I rolled my eyes but watched the whole thing
Agree
Alcoholics will justify any use, way or form.
I have never given ice this much thought before. Temper it so it doesn’t crack, cloudy vs clear, oxygen bubbles…. these people really know their craft and it’s inspiring! They seem to really love and take pride in what they do!
you can't temper ice. they're not oxygen bubbles. shaking with cracked ice won't water down the cocktail more than a cube (it takes the same amount of melted ice to cool down the drink no matter the shape). its all a load of crap
@@iivarimokelainenthank you for having a brain.
and I'm not being sarcastic. at this point, that's enough to get appreciated, as it's a rare attribute for most.
@@iivarimokelainenOf course larger blocks impart less water than smaller ones, because there is less surface area. You can test this yourself, heat some water to a set temperature, try shaking with one large and many small ice cubes. I bet you £1000 that the small ice will cool it far quicker.
Frozen water out the tap. This guy is laughing
Damn this guy really worked in some of the best bars of the cocktail Renaissance and then turned around and started a business on the most universal ingredient of a bar. I'd loved to meet him some day
It was such a cool experience to shoot!
I can imagine. I'm highly jealous of the team that went there
It's all in good fun until you start telling people you have an ICE dealer you've got to go see everyday
the second most used ingredient, just behind alcohol ;-)
@Someone true lol but alcohol can be any spirit made from many different things. Ice is always made of water
This is crazy how they are able to preserve it all the way into the bars. The slightest melting during the shipping process = all cubes are now 1 giant cube
I love your diligence as well as the pride you exhibit in you crystal clear ice. You care and it shows in your cocktail delivery.
Bro it’s just ice
I didn't care about cocktails but I have suddenly gained a huge respect for these artists for their dedication and excellence
My first takeaway with cocktail spear is how the big monolith of ice makes the glass seem that it holds more of the stuff you're paying for than it really does.
But that is a factor with all ice in drinks, even fast-food soda.
@@MonkeyJedi99 That´s why where I live it needs to be excluded from the volume, which also has to be stated on the menu so you know what you get - As well as lines on the glass usually indicating the correct amount
you're just being sweet talked
There's an idiot born every minute
lmao "artists"
What a guy and he pays respect to those who helped him along the way!
I never knew that New York tap water was some of the best in the nation 😅
Yet his employees are more than likely being paid minimum wage, funny that.
@@kristoffer3000confirm if that's true instead of speculating
@@shrimpy7862 Nah, you can do that for me since you're being such a douche
lollllllllll@@kristoffer3000
So much respect that he calls his employees by their names. I've seen so many of these wherw they say "this worker". Respect
He's a craftsman. He clearly cares about giving the best cocktail experience for customers. down to the ice. If I would want a drink, I'd go visit this man. Would definitely be worth it
He's a businessman. He saw that there was a demand for pretentious ice and he filled it. I'm sure he laughs at how dumb are for paying extra for clear ice.
@@Paul-vf2wl but making clear ice also isn't free; it takes more time for it to freeze, and the cutting and quality control also isn't free; though i still wouldnt pay for this
also btw you can make your own clear ice at home if you put water in an insulated box in the freezer to make it freeze slower; all it costs is a fair bit of freezer space
@@Paul-vf2wl Oh I agree 100%. I'm not sure he SHOULD be in business with a product like that but clearly he is good at running the business, selling the ice, and knowing an opportunity when he sees one.
It’s ice!
@@werewolflover8636 ICE to meet you
“Harvesting our ice” 😂
nice job little guy, you can understand English!
Just like hunters
@@8R1AN well it's a funny and a-typical use of the word harvesting, usually you wouldn't call freezing water harvesting.
@Dannyboyy86 the freezing isn't the harvesting part. Harvesting is the retrieving the product from the place it's produced. Same as the use of the word harvest in the context of farming. In fact ice farms are a real thing going back centuries. Ice would be harvested from ponds in ice farms in New England and shipped all over the country
@@RatherCrunchyMuffinthanks for additional information
For anyone wondering, a 2'' cube does cost $0.70 a piece (sold in a 50-pack), a sphere costs $4 (prices from 2013).
Thanks, was surprised nobody mentioned. Not cheap by any means, but would be a fun treat every now and then!
Underrated comment that I was looking for. Thx!
So $1.40 and $8 respectively in 2023
@@theprovincialgentryCORRECT with BidenFlation factored in ✅
My LG fridge has a ball ice maker, I’ll be sure to charge people $4 extra when I pour my guests a drink lol
Never had a cocktail a day in my life…still watched this video all the way through. Nothing like watching someone who is not only good at what they do but also loves what they do.
Why haven't you had a cocktail?
@@kernalsander9395 jesus christ don't ask
@@kernalsander9395maybe cause the person doesnt drink?
Have a mocktail. I usually have those of I don't feel like drinking.
@@s70driver2005 true or non alcoholic beer
I started making my own clear ice at home about a year ago for my home bar and it absolutely makes a difference. I've almost become a snob about friggin ice as crazy as that sounds.
Welcome to the club! Or perhaps the cult. You are one of us, one of us, one of us.
You're not a snob..you just have high standards 😂
I make my clear ice with tap water and a 9 quart Igloo…
it makes no difference, its just in your head
I like the meth ice i make 2 😅
It’s disappointing seeing many comments on this video calling this process vain and silly. Even if you have a disdain for alcoholic culture, the craftsmanship of the ice is clearly part of the presentation and quality of the cocktail. I think its something to be appreciated. Cheers!
The guy is just really full of himself and acts like he's making a complex product. I make clear ice all the time, it's not difficult, and a child could do it.
@@samharris246sure you can make it. But can you make it at this scale and as consistently as this guy does? Highly doubt it.
It's something about seeing someone, anyone passionate about what they're doing. It truly makes a world of difference.
Also massive props to those guys for working entire shifts in sub-zero freezers- working in a grocery store I can attest that no matter how well you think you handle the cold, you try doing any manual labor in there and you just want to die. Couldn't imagine going all day in there.
I work in -18c temps 12 hour shifts..as long as you dress properly it's fine you get used to it anybody can.
0 degree temperature is nothing to people who grew up in it. If you talk to people that live in Oymyakon, Russia the coldest place to live on earth, they regularly deal with -96 degrees. To them 0 degrees feels like a warm sunny day.
Imagine anything you put outside turns into frozen in minutes.
Darin Steele is right.
@@AllenHanPR I live in Canada I know what's up eh
@@AllenHanPR Pretty sure Pedro and the guys didn't grow up in Russia.
I've worked in Sub-Zero environments, the thing to be careful of is when you're leaving, going from Sub-Zero to room temperature, especially on summer
Humans are so funny. "I couldn't possibly drink this--the ice is cloudy!"
And you are?
Bro is a robot
People paying 100 to over a thousand for a drink. Isn’t that funnier. And if paying that much it better be clear.
It’s a cherry on top of quality
Clear ice melts more slowly and dilutes the drink more slowly than cloudy ice
What an amazing find. So much respect for this guy.
I love it that this guy is an ex barman and that he’s gone into something and treated it with such professionalism and care. That’s just such a New York quality and I think he’s got his own bar as well. The bartender was wearing his shirt so that’s gotta be an implication right there anyhow 10 out of 10.
In culinary school i learned the art of ice sculpture. The 300 lb clinebell blocks have to be tempered before carving. When working outside of a walk-in refrigerated room, ice needs to be stored in the shade at room temperature for about an hour. The block will be frosted when exposed to room temperature and you wait till block becomes crystal clear. Test with a razor sharp chisel by pushing blade and if ice cuts effortlessly like wax it's ready to carve. Otherwise if ice is not tempered it could potentially shatter with the vibration of a chainsaw. To make a carving jig or template measure out the dimensions of long side of block onto white butcher paper. Draw the design you want then cut out the isolated outline of design and apply the paper template onto wet ice surface like a decal. Use an ice pick to scratch the outline of design them remove paper. Now your ready to use a chain saw to cut away the bulk pieces. Make sure to scratch lines onto the areas to be removed just as you do in carpentry. Electric chainsaws (I learned with a corded chainsaw before lithium ion batteries) are the best less noise, no exhaust fumes etc. Have a set of razor sharp wood chisels a chocolate/ice chipper and a cannister butane torch (Iwatani) for smoothing chisel surface when finished. Liquor luges can be made using cylinder drill bits with extention shaft. Buy copper tubing and cut teeth into one end with Dremel tool and attach other end to wood dowel to electric drill. Make sure for your sculpture has a drain system to account for thawing. You can make one cutting a Rubbermaid tall square sided trash basket down the side to get two equal halves and bolt together with silicone caulking.
Out of interest doesn't the chainsaw use oil to lubricate the chain and the chain is then in contact with the ice. Making the ice a bit contaminated with the oil from the chainsaw
@@nkatekombhalati2538I don't think they use any bar oil or lube
I don't drink cocktails,nor working as bartender,but every video that eater uploaded,never disappoint me.great job 👍
I like this guy's chill attitude. I think he has a cool job.
He has ice cold demeanour and nerves that are steel. And steel is cold
One of the best drinks I've had in years was at Fresh Kills in Williamsburg which I just learned is owned by Richard and a couple partners! It was served over crushed ice, so unfortunately I didnt get the chance to admire this handiwork, but the cocktail was absolutely excellent. The bar's vibe was amazing, it was hip and cool without being clubby or overly romantic. You could easily stop in for a drink and enjoy yourself, or bring a couple friends, or bring a date. The only pretense was an appreciation of good drinks.
Gonna have to check this place out. Thanks for the comment 👌
What's wild is that Fresh Kills is both spectacular in isolation and also a complete afterthought in New York's bar scene. We're unbelievably spoiled here, you drop Fresh Kills in all but like, 5 spots in the US and it's immediately the best bar in town by a mile, but it's not even the best bar on its own block (Maison Premiere is right there).
@@noggin6870yeah i guess if you don’t mind paying 20 plus dollars for one drink. The best bars are the ones with good people and good food not just the drinks.
@@MayorMcheese12 I mean, yeah, I'm absolutely willing to pay $20 for a good drink. That's how much shitty food costs nowadays, a good drink is worth a lot more to me than a bad meal. The best people are the people you bring with you, I don't need to talk to anyone other than the people in my booth at the bar.
@@noggin6870 dude if i get charged 20 bucks for one drink and im not at the club it’s a waste of money. Places like this are too fancy. Dive bars are where its at. Where the people are cool and the drinks are cheap. Something like this you only go to once in a blue moon. There are no “booths” at dive bars. I never bring anyone with me to the bar but always end up meeting someone else at the end of the night to hang out with. Met so many people that way.
You are the definition of what keeps New York interesting!
Fascinating. I remember visiting Kyoto in Japan, and discovering the "whisky bar" in the hotel we stayed at. We popped in during the afternoon to see two young chaps chipping away and making what looked like tennis ball-sized ice balls. Incredibly labour intensive, but you know the Japanese attention to detail. The drill press looks easier.
yeah, the Japanese are oddly behind with the times in some places. Like how much literal paperwork you have to deal with.
@@GameFuMaster And stamps. Everything must have stamps.
Also fax is a thing.
@@GameFuMaster Thats not why they are doing the ice by hand, but because the Japanese value that type of genuine skill and craftmanship.
There is something very satisfying about watching ice being carved up. Also the cocktails being made with the finished product. And a great guy. Thanks for making this.
Man....NYC Italians are just on another level, they have standards no other tribe, not even Germans can touch, I am just in awe of this TECHNICALITY to quality, he's a mechanic.
I rarely drink alcohol but I always admire this level of craftsmanship. There's something in this kind of artisan that is truly fascinating. I try to do my best to do it at my job. I wish everyone would work with this level of passion, and I wonder what kind of world it would be
Great to see someone paying attention to detail and the quality of their product and not just their bottom line
I am just a pipe welder, but I am a pipe welder for a major refrigeration company. I can say with all honesty that it takes a great deal of energy, electrical power, to chill water.
Water is very dense, so it takes a lot of negative BTU's to bring it from 55 degrees of cold tap water, down to below 32 degrees.
So, if you are ever in a bar that sells ice of this quality, pre-chilled glasses etc, and then you see the price the business is charging for their drinks ...they have to, based on their refrigeration bill alone.
Damn. It's so inspiring to see a passionate artist and businessman who cares so much about his craft. Incredible.
I love this approach to no waste. Real quality product. The restaurant I work at has their logo engraved into the ice.
tell them so stop wasting money lol
So heartwarming to read all these positive messages. God bless you all.
Richard is absolutely amazing! Thank you for sharing this. 🙌🙌🙌
when he sticks his hand in to show the ice clarity, I was really impressed
We appreciate Eater for their hard work and consistency. God bless them.
Dude this is the best thing I’ve seen all week. Mad props to this dude and his crew. Different form of art and I love it!
watching an expert perfect and perform their craft will always be extremely satisfying
Watching this somehow gives me joy and peace
WOW, that was GENIUS! It's so cool to see that there is ART IN EVERYTHING, if one cares to do things to the utmost.
Shows how much Care something as Humble as Ice is given.
I never knew this much went into a good cocktail, this is incredible a true master of his craft
Doesn't affect the taste.
@@johnr797they didn't mention taste weirdo
So much effort for something ill finish in less than a minute, I love it😎
Larger ice in the cup, less content in the drink. Totally worth the price for the bars.
This dude is making $3M+++ per year selling frozen water and I LOVE IT!!! Keep up your grind!
good for him, I was about to say, he has to be a millionaire, perhaps even working with the rockefellers and rothschilds, whom if he pleases, will keep him alive until he's 150.
He's got a high overhead. Still making a good living, though.
that's nothing in NY... there are corner stores that make more
How do you know?
Tap water
A bar I went to served drinks in small cups made from crystal clear ice. Was fantastic!
A family member came home with a bunch of super solid ice from Antarctica a few years back! It made all sorts of sounds in our drinks as it first went in haha
Fascinating to watch this as a total nerd who've never ordered any cocktail in a bar and generally doesn't drink alcohol (except when I'm "forced" on workplace gatherings)
The ice balls with things frozen into to them look amazing
I love Eater for the crystal clear videos...
i hate you
Anyone that is a perfectionist, gets my respect.
This man would be successful at anything he wants. Applying the principle of "perfection" is an admirable trait.
Living in Alaska, I enjoy going to a glacier and grabbing some ice that's thousands of years old for my drinks. Helps me appreciate things.
At least the second time I watch this, it's so satisfying.
Mine too. I found a way around cloudy ice. I freeze coke or orange juice for my drinks. Plus it never waters them down
I’m curious what he uses to lubricate the chain on the saw at the beginning . It looks kind of like a chainsaw.
More than likely a food grade oil
Mineral oil of some sort
A chainsaw looks like a chainsaw indeed. I guess that‘s why the guy called it a chainsaw as well.
Yeah with an Alaskan mill on it
Doesn't need lube on the chain cutting ice , and you would run the risk of contaminating the ice if you did
Bro saw a marketing opportunity and nailed it.
I didn't even know there was a such thing as cocktail ice, I love ice I eat a lot it lol & I loved learning about it. Great video.
It sounds crazy but it does make a difference.
Thanks for watching!
@@romulus_ I can believe it.
Fascinating, had no idea about fancy ice production. Thank you for posting.
this dude was my college roomate one year. coolest guy ever. we were just kids but he seemed older than us. yoooo, rich, pat brooks is gonna visit some day.
This is a really cool job and what a great way to set a standard and be a part of that process that makes a drink really come together. I like that a lot.
Very interesting video. amazing how even something as humble as ice has been turned into a fancy product.
This is amazing not just a supplier but also a consumer
One of the best videos on TH-cam that I have watched until today 🙂
This is the BEST TIME to be alive. Witnessing all this. What a treat.
I business I would have never imagined existed, but they've been around for a decade. Pretty cool, love this city.
Awesome to see more bar content on here!
New York City tap water comes from a reservoir that I used to swim in called the West Branch truly some of the cleanest water
Perfection, clearly trying to improve continuously. From customized tools to great processes. Great job!
These cubes are beautifully clear but so big.I've had drinks with larger spheres and blocks but never that size-they'd fill the whole glass before putting in any drink.
Totally appreciate the hard work and passion of creating a superior cocktail.
I was surprised the large plates did not fuse together when he stacked them on the table. Usually ice would fuse together, even at sub-zero temperatures, due to pressure.
I like how he turned into Rico suave at end
The best thing in Him is he used to worked as Bartender. And those can become a reference for him while making ice. And his willingness to learn from other people... Makes me admiring him more.
He must sleep well at night knowing nobody gonna steal his 20 tonnes of ice
Been making my own clear ice for awhile now as a former bartender. Will have to try the sphere with my drill press. Thanks!
You can also buy brass sphere molds to melt cube clear ice into a sphere!
I always hated ice in beer. But in Vietnam they have a ice cube the length of a glass with a hole down the middle. It works great and doesn't make the beer watery.
What is the craziest part for me was the transformation from him being in the ice box working to him behind the counter. He looked like a blue collar worker but complete transformation which I wasn't expecting.
This was amazing!! Thanks so much for making this video.
The beauty of taking pride in your creations.
What an interesting business I had no idea existed. These guys take it seriously. Great video!
I used to work for these guys, Richie you are the man!
What’s the pay like?
@@Quizack$43.75
I love the science and was somewhat a cocktail nerd. But something hit me when seeing the huge array and creativity in cocktails... It's way more an art than anything. There is so much that's arbitrary and imprecise and improvised. And there is beauty in that was well. I appreciate this whole thing with perfect ice, ultimately, why do it? Well, bc people pay for that percent of perfection. Fun to think about.
ice quality makes a huge difference in taste if your drinking a spirit, this is actually not a scam.
I love people who take a seemingly mundane and everyday thing and turn it into art
Absolutely fascinating. Wish I could afford to drink at these establishments.
Ironic really, the shop employs mainly immigrants for low wage but the product they sell is high end.
You can buy a cheap-ish (around $20) kit that you throw in the freezer to create your own clear ice. I do it and throw them in a bag so I have clear ice in my cocktails.
if you ever get the chance to go to Dutch kills, I would suggest it, great bar but you'd be hard pressed to find space.
@cubeizz like literally everywhere?
@@CubeBizz how could you possibly know what they are paid ?
So these are the guys responsible for my cocktails lasting 2 sips
Such a fascinating business. How do you even get started with an idea like this!? Super inspiring
Thank you, TH-cam recommendations, for showing me this Absolutely Gem of a video. 👍
Now let’s do a blind taste test of cocktails with their ice cubes and basic ice cubes.
“What do you do for a living?”
“I clean up ice cubes”
Just for reference, these cubes usually cost a bar about $1-$3 a cube on average, and they're selling 10,000 cubes a day...
If there was ever a genius idea for a first world business, thi$ is it!
I wonder what chain he's using on the chainsaw mill. A 5 Degree tooth specifically designed for slab milling may give the ice slabs a better surface finish initially.
And what about bar oil??
@@sailingeric Ah, excellent point!
@@sailingeric That's what I was thinking. I know some people will use food-grade vegetable oil in a pinch (for yard-work etc.) .. but it's not good for the saw. Not sure what they're using.
I sure hope it’s food grade oil tho
Duh
Masterpiece cocktails! Outstanding...
He wasn't lying when he said he is a bartender, was he !
Me made drinks I've never cared for look delicious !
My throats is constantly gulping when the bartender is presenting that cocktail 😅