Icepick 3-prong icebreaker Urban Bar wood and steel 17.5 cm

The Ice carving trend is powerfully arriving even among the bartenders of Italy who, inspired by the master Ueno, create from blocks of ice transparent and soft to the right point small sculptures to place in your glasses for drinks on the rock!
Each tool has its own peculiarity and is used for a different process: this 3-pronged icepick in fact allows you to create smaller blocks of ice, to portion your block nimbly but also to "grate" the ice so as to sculpt it slowly until you softly obtain the desired shape.

THE ICE ARTISAN

Coming from Japan is the latest trend in understanding ice, and as always, the Japanese school teaches us to take the proper time to get to know the raw materials we are working with and with which we will create our cocktail.
There are extensive studies on the transparency and right temperature of ice that make it perfect for processing: for example, a thermal shock makes it crack and goodbye beautiful sculptures!
In this passion for ice carving in bartending, new techniques find their way to get the right amount of ice, however, transforming it from a simple complementary ingredient to co-star of your drink!
In fact, ice is becoming more and more important in the art of good drinking thanks to the awareness that the Japanese masters are passing on to us: it not only refreshes but also dilutes your drink in different ways depending on the shapes and sizes, so be careful what you do!!!

INSIGHT INTO THE WORLD OF ICE

"Everyone is capable of making a grenadine or regular ice cubes, but in the cocktail world things are a bit more complex. Not surprisingly, bartenders of a certain level spend time and energy on ice machines or the right tools to make the right piece from a large block.
Because yes, shape and cut are not just a frill: they determine the end result. And there is a very serious reason why the advice is to use a large chunk of ice for a Negroni and small cubes for an Old Fashioned. They change the impact on the temperature of the cocktail and the amount of water that, as it melts, mixes with the ingredients.
Geoff Fewell, head bartender at Melbourne's Lui Bar, doesn't open the club's doors without a supply of 40-pound blocks of ice to cut and chisel in front of customers and depending on the type of cocktail required. Case tools range among different types of chisels and also include the classic meat cleaver and a special type of Japanese saw-the latter is used to cut large slices and requires some physical exertion.
At the Lui Bar counter there is also a Japanese press that makes ice balls: they have the same volume as cubes but with a smaller surface area, and therefore melt more slowly. This is the solution adopted by Geoff Fewell for the Negroni.
Crossing the Pacific Ocean and arriving as far as Chicago, we find The Aviary Bar, which offers no less than 37 different types of ice and where they have invented a very special way of serving the Old Fashioned: they make a more or less spherical ice shape with a hollow interior, where with a syringe they insert the ingredients of the cocktail just before serving it. The customer is left only to break the ice and enjoy this curious variation: not the traditional on the rocks, but in the rocks."