'Do we need stamped ice? Profoundly, no. It tastes the same. It melts the same. Yet I cannot get enough.' rtsugar writes
Photo: Jessica Rinaldi/The Boston Globe via Getty Images There are the luxuries that make your life better in some measurable way, and then there are the luxuries that make no practical difference at all. In the first category: heated floors , linen sheets , Le Creuset pots . In the second category: stamped ice.
The first time I saw it, I thought, Whoa. Stamped ice is majestic; stamped ice is absurd. What is the point of this? Branding, obviously. But really, stamped ice exists for one reason only, and that is because it can. By popular account, the first bar to stamp its ice in New York was Dante, which debuted its branded cubes in 2016 after one of its bartenders saw them at an international outpost of the Japanese restaurant and cocktail bar Zuma. “At the time, it was uncommon,” recalls Dante co-owner Linden Pride. Team Zuma connected Pride to a metalworks factory, where they promptly had four custom copper stamps made bearing the logo, “DANTE.” In the world of bar ice, it was an immediate sensation.
Here is how an ice stamp works: You take a piece of copper or brass, and you press it into big ice. “It’s not anything fancy,” Harrison Ginsberg, the bar director at Overstory, assures me. “You don’t heat it. You just take the stamp at room temperature and press it onto the cube, and the metal reacting with the ice just kind of melts it.” That’s it. That’s the whole thing.
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