Germantown’s Favourite Ice Co. sells artisan cubes to the ever-expanding craft cocktail scene. Here, two of the operators give us a glimpse at their cool operation. — Kris Coronado
Caleb Marindin, right, with Joseph Ambrose, uses an engine hoist to lift ice out onto a prep table, but he doesn’t cut it immediately. Otherwise, Ambrose says, cracks form inside the ice, making clear cubes impossible. The ice needs to temper (be brought slowly to a warmer temperature) for a few hours so it will be more pliable.
Benjamin C Tankersley/FOR THE WASHINGTON POST