Behind the bar

The Glacier in the Glass

Check out Jamie Boudreau’s secret ice cube.

June 3, 2009

So last night I went to this annual event at Tini Bigs where the bar invites media to come taste new cocktails, presumably in hope that we’ll write about those cocktails. Well mission accomplished, Tini Bigs, because here we are.

But I’m not here to brag to you about all the amazing drinks I tried—and anyway, you can have them too, just go to the bar. I’m here because I just couldn’t resist showing you a picture of this big-ass ice cube. Check that mother out! It’s huge. I asked Jamie Boudreau how he made it and guess what he said? “That’s a proprietary secret.” A secret ice cube! I almost did a spit take.

To be fair though, it’s not as precious as it sounds. Ice has always been a really important aspect of drink-making, and as perfect cocktails hit the mainstream it’s getting a lot more attention these days. This one looks like a Kold-Draft cube (Boudreau said it was supposed to be totally clear, but the person who prepped it messed up. I pity the fool.) I know from Brad Parson’s article that Barrio has a Kold-Draft machine, and it wouldn’t surprise me if T Biggs did too, but if that was the case why not just tell us? If you have any inside track on Tini Big’s cooling methods, do tell. (Meanwhile, look for upcoming ice reports in future Seattle Met issues.)

And as for the drink? Very good. The “mouthfeel” was a revelation. It was sweet, rich, deelicious. That Boudreau, I tell you, he can mix up a drink. Here’s the recipe outline, but know this: Boudreau doesn’t just pour in honey. He adds 1 part honey to 3 parts hot water, and stores in the fridge. Punt e Mes is a bittersweet vermouth, by the way.

Chet Baker
• 2 oz Barbancourt rum
• ¼ oz Punt e Mes
• ¼ oz honey
• 2 dashes Angostura Bitters
Stir ingredients with ice and strain into rocks glass. Add a big [read:huge] ice cube and garnish with a lemon twist.

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