Friday, August 22, 2008

A Well Stocked Bar II

Yesterday's post was dedicated to the foundation of a bar, the trays on which you place your bottles, glasses, and other beverage related parephanalia. Today I'm going to focus on the one thing that I think most hosts and hostesses mess up in their bars - ice. It seems like such a simple thing but there's never enough of it thanks in part to the invention of the "ice bucket" a diminutive vessel appropriate for 2-4 people, but woefully insufficient for a real gathering, it's always floating in a pool of water, and the tongs, whoever invented ice tongs is a much more patient person than I will ever be.

My solutions: a large metal or glass bucket designed for chilling wine or Champagne, commonly referred to as a wine chiller, and a metal scoop. Here are a few images of items that should do the trick perfectly, and by all means fill the bucket with the arrival of the first guest and check back often.

This cut crystal number from William Sonoma Home is good for smaller gatherings and would certainly look beautiful on a traditional bar.

This double chiller from Simon Pearce is large, heavy, and a very pleasing shape. Simon Pearce hand makes great glass items. Many of their items make wonderful gifts.

this double chiller from William Sonoma in the right environs would look wonderful. There's a matching "ice bucket" but it's far too small for anyone with more than a handfull of friends.

Attractive stainless steel or sterling silver handled (most sterling scoops have stainless silver scoops for durability) scoops can be a bit harder to come by. Beverly Bremer has a huge selection in sterling, and probably has one in your silver pattern.

Whimsical stainless scoop.

One of the many sterling scoops from Beverly Bremer.

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