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Collecting Ice for Cocktails | Restaurants at the End of the World | National Geographic

2m read
·Nov 10, 2024

Oh my God! So what are we getting? We're getting ice. We're getting...the most obvious choice. Kill the engine, brother.

If you're really quiet, and you listen through the waves, you hear all the pops and cracks? Mm hmm. This is the glacier ice expansion, pressed snow and air bubbles over thousands of years. So when it melts, all the air bubbles pop. So if you put this in a glass and you pour a cocktail on top of it, you're going to get the same popping effect.

I did not know glacier ice pops and fizzes. Like, even just now. Just hold it. Just. Just take a second, everyone. Like, seriously? It's magnificent. I'm finding myself at a loss for words. [Bleep] [Bleep] No, no way. [Bleep]

We're surrounded by walruses. I can stare at this all day, but let's collect some of the glacier ice. Oh, yeah, because we actually have stuff to do. We actually do have stuff to do and a dinner to be prepared. Here we go. Maybe that one. Let’s see. [Bleep]

Only 10% of the ice is actually above water. It's all connected. Bye. So these pieces are a lot bigger than they appear on the surface. Hold on. I got you.

Are you sure you have me? Oh, damn. One cubic foot of ice actually weighs 55 pounds. Okay, so we're definitely going to get our workout today. [Bleep] That's heavy.

I'm going to taste it. Cheers. Cheers. Hmm. Salty. It is salty. But don't worry, that saltiness won't be noticeable in a cocktail since the ice itself is made from freshwater, and we'll be chipping these giant chunks into very small pieces.

Hmm. I'll bet there's walrus pee on this, what do you say? A little bit of extra flavoring.

Paul Graham: What does it mean to do things that don't scale?
The Deutsch Files I

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