Why All the Best Cocktail Bars in NYC Buy Their Ice From Richard Boccato- Vendors
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- Опубликовано: 21 май 2023
- Hundredweight Big Ice specializes in making high-end, hand-cut ice specifically for cocktails. The NYC-based company is owned and operated by bar owner Richard Boccato and produces two-inch cubes, slabs, spheres and more to be shipped to bars across the city.
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Credits:
Producer: Carla Francescutti
Directors: Carla Francescutti, Murilo Ferreira
Camera: Murilo Ferreira, Connor Reid
Editor: Lucy Morales Carlisle
Executive Producer: Stephen Pelletteri
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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As a professional woodworker, I'm a bit jealous of this idea !
Your materials come from a hose, not huge planks. What you make will disappear and your customer will be back next day, not in 10-20 years.
I'd also trade wood dust to cold environment.
This is brilliant !
Right, but also the target audience is narrower
@@easik not really the audience that appreciates true craftsmanship and is willing to pay for the labor and materials required is very thin
guitar maker here. Ill keep the dust over the cold any day of the week .Buy yourself a good dust collector , a good downdraft table and some ceiling air filters youll barely notice it.
Luthiery is so cool, though.
One thing I'm curious about though is how he lubricates his saws... To stay food safe he'd need to run that Stihl without oil... Which is of course not great for the saw.
I cant believe i just watched a 14 minute video on ice
Absolutely incredible
It was pretty cool, right?
Lmao 😂😂😂 i did the same and I'm supposed to be getting ready for work
Was it the perishable product u were looking for🤣
You & me both, pal. Lots of random little unexpected jems out there on RUclips. Love it!
ICE second emotion
I have never given ice this much thought before. Temper it so it doesn’t crack, cloudy vs clear, oxygen bubbles…. these people really know their craft and it’s inspiring! They seem to really love and take pride in what they do!
you can't temper ice. they're not oxygen bubbles. shaking with cracked ice won't water down the cocktail more than a cube (it takes the same amount of melted ice to cool down the drink no matter the shape). its all a load of crap
@@iivarimokelainenthank you for having a brain.
and I'm not being sarcastic. at this point, that's enough to get appreciated, as it's a rare attribute for most.
“Harvesting our ice” 😂
nice job little guy, you can understand English!
For me, Richard is the ultimate definition of an entrepreneur. He's always talking about the end product, the best possible cocktail for the customer to enjoy. I very much respect him and his whole attitude.
Anyone that can sell you overpriced frozen water and make you feel like you're getting something special is definitely a great entrepreneur!
@@illudedCeption Glass of Żubrówka and a Pickle!
With TAP WATER😂😂😂😂
@@7ADRI7 Yup, that "propriety" filter method probably means no filtering. lol
Slightly concerned about the hygiene of that chainsaw.. and handling them with barehands, somehow i doubt they disinfect them
Cubes of ice does look cool.
@@leonardleonunu Exactly. Because why then mention how good the NYC tap water is ? At least they pump the air out.
Damn this guy really worked in some of the best bars of the cocktail Renaissance and then turned around and started a business on the most universal ingredient of a bar. I'd loved to meet him some day
It was such a cool experience to shoot!
I can imagine. I'm highly jealous of the team that went there
It's all in good fun until you start telling people you have an ICE dealer you've got to go see everyday
the second most used ingredient, just behind alcohol ;-)
@Someone true lol but alcohol can be any spirit made from many different things. Ice is always made of water
My first real cocktail experience was with an old fashioned at Dutch Kills. This was about 10 years ago and I still remember my bartender’s name (Abraham), I still remember the beautiful mahogany booths leading into the back bar, and I still remember seeing the bartenders working with the tempered ice and being blown away by how meticulous they were with every step of the process. Never even thought of where that ice might have actually come from, so cool to see the origin story of that ice.
I love your diligence as well as the pride you exhibit in you crystal clear ice. You care and it shows in your cocktail delivery.
I thought it was silly at first, but I couldn't stop watching, I ended up admiring this man and his craftsmanship. Great work
It is silly and it is craftsmanship. I've sold wine, liquor, and beer. Most people couldn't taste the difference between expensive and cheap. There's a pretentiousness that comes with cocktail bars in Manhattan, people want excuses to spend money. Notice how he says "maybe effect". Bar geeks, sommelier, cicerone will notice but the average person who is drinking just to socialize just wants to feel cool.
I admire him and his craftsmanship. It's still silly that people are so vane that ice has become it's own industry.
Same
I can't believe they move 5 tons of ice a day lol
I rolled my eyes but watched the whole thing
Agree
Alcoholics will justify any use, way or form.
I didn't care about cocktails but I have suddenly gained a huge respect for these artists for their dedication and excellence
My first takeaway with cocktail spear is how the big monolith of ice makes the glass seem that it holds more of the stuff you're paying for than it really does.
But that is a factor with all ice in drinks, even fast-food soda.
@@MonkeyJedi99 That´s why where I live it needs to be excluded from the volume, which also has to be stated on the menu so you know what you get - As well as lines on the glass usually indicating the correct amount
you're just being sweet talked
There's an idiot born every minute
lmao "artists"
Great to see someone paying attention to detail and the quality of their product and not just their bottom line
This man would be successful at anything he wants. Applying the principle of "perfection" is an admirable trait.
Humans are so funny. "I couldn't possibly drink this--the ice is cloudy!"
And you are?
Bro is a robot
People paying 100 to over a thousand for a drink. Isn’t that funnier. And if paying that much it better be clear.
It’s a cherry on top of quality
Clear ice melts more slowly and dilutes the drink more slowly than cloudy ice
What a guy and he pays respect to those who helped him along the way!
I never knew that New York tap water was some of the best in the nation 😅
Yet his employees are more than likely being paid minimum wage, funny that.
@@kristoffer3000confirm if that's true instead of speculating
@@shrimpy7862 Nah, you can do that for me since you're being such a douche
lollllllllll@@kristoffer3000
I love this approach to no waste. Real quality product. The restaurant I work at has their logo engraved into the ice.
What an amazing find. So much respect for this guy.
For anyone wondering, a 2'' cube does cost $0.70 a piece (sold in a 50-pack), a sphere costs $4 (prices from 2013).
Thanks, was surprised nobody mentioned. Not cheap by any means, but would be a fun treat every now and then!
Underrated comment that I was looking for. Thx!
So $1.40 and $8 respectively in 2023
@@theprovincialgentryCORRECT with BidenFlation factored in ✅
My LG fridge has a ball ice maker, I’ll be sure to charge people $4 extra when I pour my guests a drink lol
So much respect that he calls his employees by their names. I've seen so many of these wherw they say "this worker". Respect
One of the best drinks I've had in years was at Fresh Kills in Williamsburg which I just learned is owned by Richard and a couple partners! It was served over crushed ice, so unfortunately I didnt get the chance to admire this handiwork, but the cocktail was absolutely excellent. The bar's vibe was amazing, it was hip and cool without being clubby or overly romantic. You could easily stop in for a drink and enjoy yourself, or bring a couple friends, or bring a date. The only pretense was an appreciation of good drinks.
Gonna have to check this place out. Thanks for the comment 👌
What's wild is that Fresh Kills is both spectacular in isolation and also a complete afterthought in New York's bar scene. We're unbelievably spoiled here, you drop Fresh Kills in all but like, 5 spots in the US and it's immediately the best bar in town by a mile, but it's not even the best bar on its own block (Maison Premiere is right there).
@@noggin6870yeah i guess if you don’t mind paying 20 plus dollars for one drink. The best bars are the ones with good people and good food not just the drinks.
@@MayorMcheese12 I mean, yeah, I'm absolutely willing to pay $20 for a good drink. That's how much shitty food costs nowadays, a good drink is worth a lot more to me than a bad meal. The best people are the people you bring with you, I don't need to talk to anyone other than the people in my booth at the bar.
@@noggin6870 dude if i get charged 20 bucks for one drink and im not at the club it’s a waste of money. Places like this are too fancy. Dive bars are where its at. Where the people are cool and the drinks are cheap. Something like this you only go to once in a blue moon. There are no “booths” at dive bars. I never bring anyone with me to the bar but always end up meeting someone else at the end of the night to hang out with. Met so many people that way.
Richard is absolutely amazing! Thank you for sharing this. 🙌🙌🙌
I started making my own clear ice at home about a year ago for my home bar and it absolutely makes a difference. I've almost become a snob about friggin ice as crazy as that sounds.
Welcome to the club! Or perhaps the cult. You are one of us, one of us, one of us.
You're not a snob..you just have high standards 😂
I make my clear ice with tap water and a 9 quart Igloo…
it makes no difference, its just in your head
I like the meth ice i make 2 😅
Also massive props to those guys for working entire shifts in sub-zero freezers- working in a grocery store I can attest that no matter how well you think you handle the cold, you try doing any manual labor in there and you just want to die. Couldn't imagine going all day in there.
I work in -18c temps 12 hour shifts..as long as you dress properly it's fine you get used to it anybody can.
0 degree temperature is nothing to people who grew up in it. If you talk to people that live in Oymyakon, Russia the coldest place to live on earth, they regularly deal with -96 degrees. To them 0 degrees feels like a warm sunny day.
Imagine anything you put outside turns into frozen in minutes.
Darin Steele is right.
@@AllenHanPR I live in Canada I know what's up eh
@@AllenHanPR Pretty sure Pedro and the guys didn't grow up in Russia.
I've worked in Sub-Zero environments, the thing to be careful of is when you're leaving, going from Sub-Zero to room temperature, especially on summer
This is the BEST TIME to be alive. Witnessing all this. What a treat.
What an amazing find. So much respect for this guy.. We appreciate Eater for their hard work and consistency. God bless them..
Never had a cocktail a day in my life…still watched this video all the way through. Nothing like watching someone who is not only good at what they do but also loves what they do.
Why haven't you had a cocktail?
@@kernalsander9395 jesus christ don't ask
@@kernalsander9395maybe cause the person doesnt drink?
Have a mocktail. I usually have those of I don't feel like drinking.
@@s70driver2005 true or non alcoholic beer
I don't drink cocktails,nor working as bartender,but every video that eater uploaded,never disappoint me.great job 👍
He's a craftsman. He clearly cares about giving the best cocktail experience for customers. down to the ice. If I would want a drink, I'd go visit this man. Would definitely be worth it
He's a businessman. He saw that there was a demand for pretentious ice and he filled it. I'm sure he laughs at how dumb are for paying extra for clear ice.
There is something very satisfying about watching ice being carved up. Also the cocktails being made with the finished product. And a great guy. Thanks for making this.
when he sticks his hand in to show the ice clarity, I was really impressed
This is crazy how they are able to preserve it all the way into the bars. The slightest melting during the shipping process = all cubes are now 1 giant cube
This was amazing!! Thanks so much for making this video.
Dude this is the best thing I’ve seen all week. Mad props to this dude and his crew. Different form of art and I love it!
In culinary school i learned the art of ice sculpture. The 300 lb clinebell blocks have to be tempered before carving. When working outside of a walk-in refrigerated room, ice needs to be stored in the shade at room temperature for about an hour. The block will be frosted when exposed to room temperature and you wait till block becomes crystal clear. Test with a razor sharp chisel by pushing blade and if ice cuts effortlessly like wax it's ready to carve. Otherwise if ice is not tempered it could potentially shatter with the vibration of a chainsaw. To make a carving jig or template measure out the dimensions of long side of block onto white butcher paper. Draw the design you want then cut out the isolated outline of design and apply the paper template onto wet ice surface like a decal. Use an ice pick to scratch the outline of design them remove paper. Now your ready to use a chain saw to cut away the bulk pieces. Make sure to scratch lines onto the areas to be removed just as you do in carpentry. Electric chainsaws (I learned with a corded chainsaw before lithium ion batteries) are the best less noise, no exhaust fumes etc. Have a set of razor sharp wood chisels a chocolate/ice chipper and a cannister butane torch (Iwatani) for smoothing chisel surface when finished. Liquor luges can be made using cylinder drill bits with extention shaft. Buy copper tubing and cut teeth into one end with Dremel tool and attach other end to wood dowel to electric drill. Make sure for your sculpture has a drain system to account for thawing. You can make one cutting a Rubbermaid tall square sided trash basket down the side to get two equal halves and bolt together with silicone caulking.
Out of interest doesn't the chainsaw use oil to lubricate the chain and the chain is then in contact with the ice. Making the ice a bit contaminated with the oil from the chainsaw
@@nkatekombhalati2538I don't think they use any bar oil or lube
This is very cool. The explanation behind why you should have a clear ice is fascinating
Fascinating, had no idea about fancy ice production. Thank you for posting.
It's something about seeing someone, anyone passionate about what they're doing. It truly makes a world of difference.
Fascinating. I remember visiting Kyoto in Japan, and discovering the "whisky bar" in the hotel we stayed at. We popped in during the afternoon to see two young chaps chipping away and making what looked like tennis ball-sized ice balls. Incredibly labour intensive, but you know the Japanese attention to detail. The drill press looks easier.
yeah, the Japanese are oddly behind with the times in some places. Like how much literal paperwork you have to deal with.
@@GameFuMaster And stamps. Everything must have stamps.
Also fax is a thing.
@@GameFuMaster Thats not why they are doing the ice by hand, but because the Japanese value that type of genuine skill and craftmanship.
Very interesting video. amazing how even something as humble as ice has been turned into a fancy product.
One of the best videos on RUclips that I have watched until today 🙂
I like this guy's chill attitude. I think he has a cool job.
He has ice cold demeanour and nerves that are steel. And steel is cold
Shows how much Care something as Humble as Ice is given.
Its so pure and mesmerising.
A bar I went to served drinks in small cups made from crystal clear ice. Was fantastic!
WOW, that was GENIUS! It's so cool to see that there is ART IN EVERYTHING, if one cares to do things to the utmost.
This guy deserves Respect for what he has accomplished.
Living in Alaska, I enjoy going to a glacier and grabbing some ice that's thousands of years old for my drinks. Helps me appreciate things.
This is amazing not just a supplier but also a consumer
This is a really cool job and what a great way to set a standard and be a part of that process that makes a drink really come together. I like that a lot.
Very enjoyable video. Thank you!
So intresting and watched till the last second . Great work
This dude is making $3M+++ per year selling frozen water and I LOVE IT!!! Keep up your grind!
good for him, I was about to say, he has to be a millionaire, perhaps even working with the rockefellers and rothschilds, whom if he pleases, will keep him alive until he's 150.
He's got a high overhead. Still making a good living, though.
that's nothing in NY... there are corner stores that make more
How do you know?
Tap water
These guys had my mouth watering, and I don't do cocktails, but most if those end product had time care and attention to detail wow
Wow, such beauty and craftsmanship! Regards from Baltimore.
You are the definition of what keeps New York interesting!
We appreciate Eater for their hard work and consistency. God bless them.
Man....NYC Italians are just on another level, they have standards no other tribe, not even Germans can touch, I am just in awe of this TECHNICALITY to quality, he's a mechanic.
So much effort for something ill finish in less than a minute, I love it😎
Ive been able to achieve clear ice in very limited quantities with those travel coffee mugs. I love the way it looks, and stays longer. The clear ice that is
Totally appreciate the hard work and passion of creating a superior cocktail.
Awesome to see more bar content on here!
Fascinating to watch this as a total nerd who've never ordered any cocktail in a bar and generally doesn't drink alcohol (except when I'm "forced" on workplace gatherings)
Very interesting. Never thought making ice could become an art form 👍🏻
A family member came home with a bunch of super solid ice from Antarctica a few years back! It made all sorts of sounds in our drinks as it first went in haha
Bro saw a marketing opportunity and nailed it.
“We take measures to filter it extensively” all u have to do is boil it🤣🤣🤣
Thank you, RUclips recommendations, for showing me this Absolutely Gem of a video. 👍
I love Eater for the crystal clear videos...
i hate you
I never knew this much went into a good cocktail, this is incredible a true master of his craft
Doesn't affect the taste.
@@johnr797they didn't mention taste weirdo
This is so zen, love the obsession
Those spheres look so cool!
Anyone that is a perfectionist, gets my respect.
excellent piece. Cheers!
I love people who take a seemingly mundane and everyday thing and turn it into art
I like how he turned into Rico suave at end
I didn't even know there was a such thing as cocktail ice, I love ice I eat a lot it lol & I loved learning about it. Great video.
It sounds crazy but it does make a difference.
Thanks for watching!
@@romulus_ I can believe it.
Love the Alaskan chainsaw mill used for ice! I would be curious how often your need to sharpen the chain cutting ice like that?
6:13 the little trap door mechanism for dropping down the ice spheres is so simple and elegant at the same time.
I business I would have never imagined existed, but they've been around for a decade. Pretty cool, love this city.
This is great idea. Beautiful and clean job. Congratulations on your success!!
These cubes are beautifully clear but so big.I've had drinks with larger spheres and blocks but never that size-they'd fill the whole glass before putting in any drink.
Larger ice in the cup, less content in the drink. Totally worth the price for the bars.
Such a fascinating business. How do you even get started with an idea like this!? Super inspiring
New York City tap water comes from a reservoir that I used to swim in called the West Branch truly some of the cleanest water
I am just a pipe welder, but I am a pipe welder for a major refrigeration company. I can say with all honesty that it takes a great deal of energy, electrical power, to chill water.
Water is very dense, so it takes a lot of negative BTU's to bring it from 55 degrees of cold tap water, down to below 32 degrees.
So, if you are ever in a bar that sells ice of this quality, pre-chilled glasses etc, and then you see the price the business is charging for their drinks ...they have to, based on their refrigeration bill alone.
This is the coolest video i've seen in a long time.
This is why at the right spot I don’t mind spending $20+ on a cocktail. Artists are involved in every step of the process.
You have a good perspective and even better taste.
'more money than sense' comes to mind
@@armuk let the man spend his own hard owned money. $20 bucks is nothing if you spent time building your career and want to relax. Not like he’s spending $200 on a drink
@@armuk why is that having bad sense?
@@beyakhad cuz it's literally ice. No way in hell Im paying premium for some fancy looking ice cube. Just give me a normal ice cube lmao
I was surprised the large plates did not fuse together when he stacked them on the table. Usually ice would fuse together, even at sub-zero temperatures, due to pressure.
wow that was very interesting, didn't know so much could go into ice!
Browsing the restaurants/bars he mentions and it's neat spotting their ice cubes in some of the photos.
Damn. It's so inspiring to see a passionate artist and businessman who cares so much about his craft. Incredible.
Been making my own clear ice for awhile now as a former bartender. Will have to try the sphere with my drill press. Thanks!
You can also buy brass sphere molds to melt cube clear ice into a sphere!
what a legend. Pretty sure I had some of his ice on a few occasions.
Great behind the scenes episode!
When he first mentioned ice harvesting, I was reminded of the Japanese natural ice harvesting. Then going into the video and he said he learned about ice from the Japanese next door, I was like I knew it, the Japanese 😆
I used to work for these guys, Richie you are the man!
What’s the pay like?
@@Quizack$43.75
So these are the guys responsible for my cocktails lasting 2 sips
My mind is blown. What a guy!
He totally got me with the "tub full of water" one
When he dipped his hand into the tub...yeah, that was impressive.
It's the special ingredient for the clear ice making process. It needs skin flakes to remove all of the oxygen left.
I love the science and was somewhat a cocktail nerd. But something hit me when seeing the huge array and creativity in cocktails... It's way more an art than anything. There is so much that's arbitrary and imprecise and improvised. And there is beauty in that was well. I appreciate this whole thing with perfect ice, ultimately, why do it? Well, bc people pay for that percent of perfection. Fun to think about.