Hotels · Private Clubs · Restaurants · Events
Cut to your room, your list and your mark.
A twenty-five dollar cocktail is judged in the first two seconds. We design the part of it the guest photographs.
Ice companies sell a catalog. Twenty to a bag, email your order by Thursday. We start with your room and design something that only works in your bar.
We read your list and design to a specific pour. Ice that belongs to one cocktail, not all of them.
Scale, finish and form built for your space. A dark member's bar is not a bright hotel lobby.
Logo, monogram or crest, cut into up to six faces. Your name in every glass, all night.
Hearts in February, skulls for Cinco de Mayo. A shape made once and never again.
The formats we work in. Every one of them gets designed to your list before it reaches your bar. From one dollar per cube, full price list on request.
Bespoke
Bring us a drink, a brand, a date, or a rough idea on a napkin. We come back with a design, and a sample you can put in a glass before you commit to anything.
We come back with concepts drawn for specific drinks, your room and your mark. No catalog, no order required to start.
We bring the real thing. You pour over it and decide before anything is committed.
Standing order, packed sealed and cold, on a fixed day. Event and volume orders on request.
Not in the usual sense. The range on this page is the set of formats we work in. What goes in your glass gets designed around your list, your room and your mark before anything is cut.
Fifty units for events and custom work. Weekly programs start at one hundred units per delivery.
Two weeks from approved artwork for a new stamp. Once a mark is cut it stays on file and reorders ship on the normal schedule.
Tuesday through Friday across the District. Event deliveries are timed to the morning of the event.
Packed sealed and cold, ready to go straight into your freezer. Held below freezing the cubes keep their clarity indefinitely.
Directional freezing removes trapped air, so the cube is optically clear, melts slower and dilutes less. It also takes days of freezer time and hand cutting, which is the part we take off your team.
Yes. Send the menu. We propose inclusions and formats built around the pour.
Sampling now with a small number of Washington hotels, clubs and bars.