|Heizer's megalith boulder at it's former home in Riverside, CA|
|It looks strangely like the megalith!|
Ice is big business in bartending these days and I mean big. Mixologists are moving away from small thin ice cubes in favor of large dense blocks. The density and surface area of these blocks helps the ice melt slowly insuring that your cocktail stays cold but not watered down.
I am pleased to announce that this is the first edition of MiddleBar's Video Spotlight so without further ado, please watch our video above for a quick lesson in creating your own large surface area ice!