london savoy

img_3335last summer while sat at a bar in the savoy drinking bellini made from pear rather than apricot, i casually mentioned to the cocktail waiter how beautiful a commonplace thing like ice is. he then replied by telling me how his ice was no ordinary ice. there are in fact a bundle of variants, but the one that i was referring to looked so good because unlike regular cubes, his block is constantly stirred all the way down to freezing…this removes all air bubbles and makes the ice far more dense, which means it doesn’t dissolve when being rattled around in a cocktail shaker… also, because of the glassy clearness and slower melt, it is this variant that is sourced for ice sculpture.

have you never been to the savoy doris?.. well you should go.. treat yerself for god’s sake. img_3194

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