Perfect Cocktails require perfect ingredients. 


The oldest published American cocktail is the Sazerac.  The cocktail was officially defined in print as far back as 1806 as "a mixture of spirits of any kind, water, sugar and bitters..."
It is our belief that in order to create a perfect serve, each of these elements must be defined.  A plethora of brands exist to address the spirit choice, sugar type and bitters, however, until the creation of Glace Luxury Ice, the 'water' (represented as ice in most drinks) has always been left to chance.  We aim to end that sad chapter in cocktail history and write a new entry, having created the perfect serve over Glace Luxury Ice. 

Creating Cocktail History While Making a Historic Cocktail at a Historic Saloon

From the first use of the word 'cocktail' in print in the late 1790's  the chase for the perfect elixir has finally arrived.  We couldn't be more honored to have this momentus occasion occur at one of San Francisco's oldest Saloon, Elixir. 
Shea Shawnson walks us through the build of the first truly Perfect Old Fashioned, by using a 100% replicable recipe of branded ingredients.  For the first time in cocktail history you can enjoy this Perfect Old Fashioned every time. 
Here's the recipe: 
2oz Buffalo Trace Bourbon
4 Dashes of Angostoura  Bitters
1 Glace Luxury Ice - G-Cubed
1 raw sugar cube
1 swath orange peel

Bourbon in a wine goblet?
Yes we did...

"Bulleit Bourbon is made by following the small-batch technique inspired by Augustus Bulleit over 150 years ago. Only the highest quality ingredients are used. Bulleit Bourbon's subtlety and complexity stem from its unique blend of rye, corn and barley malt, along with special strains of yeast. Because Bulleit Bourbon is especially high in rye content, it has a bold and spicy character with a distinctively smooth, clean finish." - Bulleit Bourbon

Pairing Bulleit Bourbon with our Mariko sphere in a wine goblet allowed for these subtleties to be present without risking contamination associated with traditional tap-water ice. 

Lincoln W. Henderson
Whiskey Expert

Mr. Henderson worked for Brown-Forman for over 30 years and in that time, his posts have included grain chemist, technical distillery supervisor, manager of sensory evaluation and manager of exploratory product development.

All that experience, along with an astute sense of smell and taste, culminates in a knowledge and experience base that makes him a formidable expert on distilled spirits.
"I'm very impressed with...the rock...such a beautiful color...beautiful appearance...what else can I say? Here's to you "

Victoria D'amato-Moran
Master Mixologist

Winner of 12 mixology competitions including the prestigious "Battle of the Mixologists" in Las Vegas
“...(with regular ice) it tastes earthy-rusty it’s really honestly the flavor I’m getting. (with Gläce Luxury Ice) this tastes how Gin is supposed to taste. I actually now taste whatever sweetness is in the Gin as opposed to the other one…and that’s the Gods honest truth”

Celebrity Chef Kathy Casey's Liquid Kitchen

Kathy Casey’s Liquid Kitchen™, mixes her talent behind the bar and experience as a chef into a creative journey through great drinks inspired by the kitchen.  In this episode, Chef Casey creates her Black & Blue Cadillac Margarita over Gläce Luxury Ice's G3 (G-Cubed). 

Breakfast Cocktails during Tales of The Cocktail 2010, New Orleans

Breakfast cocktails anyone? Why Not!

Especially while in bed with Mixologists Debbi Peek and Bridget Albert. Add some feather boas and homemade jam to some glasses with Glace Ice's Mariko spheres and G-Cubed and you have a party!