My cocktail of choice is an Old Fashioned, no matter the variation. Whether made with bourbon or rye, orange bitters or chocolate bitters, this classic never fails to satisfy. But there is one detail that can make or break the experience: the ice.
Any Old Fashioned enthusiast knows that the ideal chill comes from one large cube that melts slowly, preserving the balance of the drink while reducing dilution. A handful of small freezer cubes? That’s enough to make any cocktail purist cringe.
The best versions arrive with ice that feels almost like part of the design. A perfectly clear cube. A sphere. A crystal-like block that catches the light before the first sip. Today, that level of detail is becoming more accessible, thanks to Abstract Ice.
The Petaluma-based company is transforming one of the most overlooked cocktail ingredients into a luxury finishing touch. Already behind the bars at some of the country’s most respected hospitality destinations, including The French Laundry, Trick Dog, and Soho House, Abstract Ice is redefining what a cocktail’s final ingredient can be.
Founded by beverage industry veterans Todd Stevenson and Leon Sharyon, the company was created to solve a longstanding challenge in hospitality: producing beautiful, consistent craft ice at scale. The duo previously led Lagunitas Brewing Company, helping transform the craft beer brand into one of the world’s largest IPA producers.
Using patented technology, Abstract Ice produces crystal-clear, dense ice in hours rather than the days required by traditional methods. The result is slower melting, more consistent ice that arrives ready for service, eliminating the labor-intensive process of cutting and shaping cubes by hand.
The company’s creations extend beyond the traditional cube, with spheres, diamonds, roses, gems, skulls, and custom etched designs. For luxury bars and restaurants, these details create another opportunity for creativity and personalization.
Abstract Ice now supplies approximately 2,000 accounts nationwide and has created custom ice for major events including the Grammys, Oscars, Emmys, Nike gatherings, and PGA events. The company has also earned PIQCS certification, the industry’s highest food safety standard, and reports that some hospitality partners have reduced costs by up to 50% after making the switch.
“Life is too short for crummy ice,” says James Beard Award-winning mixologist Charles Joly, Abstract Ice’s resident mixologist. “The clarity and density of this ice changes how a cocktail performs from the first sip to the last.”
For cocktail enthusiasts, the details have always been important. Abstract Ice proves that even this simple cocktail element can shape the entire experience.
Photos by Craig Cutler
