Ordering a drink “on the rocks” at W Hotel’s Point of View Lounge is not so simple. That’s because the lounge serves ice five ways: cubed, shaved, chopped, speared and spherical. Each type of ice is designed to give specific drinks the optimal temperature and dilution level—no blenders here. In fact, POV has a walk-in freezer devoted almost entirely to ice, and “ice harvesting” is a scheduled part of their kitchen routine. The man behind the ice program is Sasha Petraske, owner of speakeasy Milk and Honey In New York. Though Petraske shied away from our camera, POV bartender Logan Skidmore stepped in to show us how to chisel away at a 25-pound block of ice and what to with the Japanese contraption they use to turn rugged chunks of ice into smooth spheres. Watch the video below.
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Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.
