As mixologists continue to experiment with new and exciting garnishes, there’s one drink that is still unchanged.
With such limiting ingredients, it would seem that in order for the Old Fashioned to keep to tradition, it must remain the same.
The key lies in one of the most basic products to ever come out of a mold.
So why in the 100 years that we’ve had ice in our homes, has it been so hard to break the mold of a few basic shapes?
It’s time that ice got an upgrade.
Ideation
In the sketching phase, I considered a few main ideas; mold limitations and enhancing the drinking experience.
I was interested in how the gold whisky would color clear ice, and how the form would shift as the ice melted.
I played with the idea of a specific apparatus, but existing technology was more efficient and would accomplish the same goal.
Ultimately, I took an abstraction of an existing garnish to create the new ice cube. The final form evokes the whirling shape of an orange peal and leaves a place for a cherry or sugar cube, if desired.
The layered effect also acts to initially separate the whisky in the glass. As the Ice melts and the flavor blooms, the liquid levels out.
Model Development
Once the concept was finalized, I began building the model.
I found the water volume of two existing products, and after calculating the radius needed to fit into a rocks glass, I had the size needed for my ice cube. Then the model was printed and cast in resin to create the final model.
Final Product
Here, the gradual leveling out of the whisky is illustrated.
