Bartenders hand-carve various ice forms from a 300-pound block of ice made from slow-frozen, filtered water in a bar set inside a former ice factory dating back to 1927. What better way to drink in the Florida heat than with hand-chiseled ice?
The team works more with boutique spirits and local ingredients like fresh carrot, ginger and fennel as well as allspice and togarashi to create a seasonal list that changes four times a year.
Photo credit: Joe Mills
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