At Café Carmellini in New York City’s Flatiron District, a clever cocktail creation named the Sugar Baby Punch catches the eye. Its standout feature? A huge chunk of what appears to be watermelon floating in the glass, but which is, in reality, a sizable ice cube made from watermelon juice. This imaginative twist - a brilliantly red cube of ice, paired with white rum, bergamot liqueur, and more watermelon juice - not only strikes a visual chord but also infuses the entire drink with watermelon flavor as it melts.

According to Darryl Chan, the Café Carmellini beverage director, guests often hang onto their empty glasses, savoring the watermelon juice as it continues to melt.

This trend of including elaborate ice as more than a chilling component has been on the rise for some time. Top bartenders, like Chan, are innovating with ice to heighten both flavor and visual appeal. Through techniques like directional freezing, they create modern, visually appealing cubes that bring more than just coldness to cocktails.

“Ice is a dynamic part of every cocktail,” says Camper English, author of The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts. “It can make the cocktail pop. It can be a functional or beautiful garnish, and can even be eatable.”

English, well-known as an “ice whisperer,” published tutorials on topics like directional freezing on his blog, Alcademics, over ten years ago. His award-winning book is chock-full of ideas for flavored ice, such as coconut water ice cubes for a Swampwater cocktail.

There are more out-of-the-box ice misadventures taking place at Four Walls, a recent addition to Nashville's craft cocktail scene. The Paisano cocktail at this hotspot is served over thin slices of green tomato that have been rolled into rosettes and frozen into the glass, adding to its savory flavors.

Mickey Stevenson, the lead bartender at Four Walls, states, “We put as much effort into the ice and presentation as we do the cocktail's recipe and balance.” This creative approach prevents the Paisano, composed of olive oil-infused vodka, spiced tomato water, and Manzanilla sherry, from getting watered down too soon. Plus, the spiraling pattern gives the cocktail an aesthetic edge.

Beyond the high-end cocktail lounges, ASMR-induced ice content is gaining traction on social platforms. For instance, Leslie Kirchhoff transitioned her Disco Cubes brand from merely showcasing inventive ice designs on Instagram and TikTok to becoming a full-fledged ice-making venture. The list of her decorative ice options ranges from corporate logos to floating garnishes like herbs and flowers adorning the cocktails at special events.

Kirchhoff likens the experience of sipping a cocktail to an evolving art exhibit. Having started her career as a photographer, Kirchhoff's keen eye for visuals has helped her spice up basic cocktail recipes with her innovative ice designs.

At adventurous cocktail bars such as NYC's Shinji’s, alcoholic ice cubes are enhancing both the flavor and potency of cocktails, thanks to a special blast freezer that can chill ice to -50°C, enabling them to freeze alcohol.

While this trend might seem daunting to the home bartender, pros like Kirchhoff believe that stepping up your ice game can add more fun and flavor to a cocktail party or improve daily mixology practice. Words to the wise: “If you’re going to be filling trays anyway, why not add a little something extra in there,” she suggests. “It’s one step that can add a little thrill to the everyday.”