Freeze frame

We're crushing on ice

By PINKY GONZALES

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If you believe the following, this column's for you: A large ice chunk or cube looks good in a glass of whiskey. Crushed ice makes a perfect Julep. It's fun to beat the hell out of ice in a bag.

A world without ice implies no cold drinks—and that would be a terrible, terrible world. So here's a nod to the frozen stuff and a few fun gadgets to enhance your drinking pleasure.

SILICONE TRAYS

Unlike traditional hard plastic trays that render clunky, messy ice rectangles, these make perfect one-inch cubes, which look swell stacked high in a Collins glass.

[Available for $11.95/pair at KitchenArts, 161 Newbury St., Boston. 617.266.8701. kitchenarts.biz]

THE LEWIS BAG & ICE CRUSH KIT

A great way to get your frustration out and have lovely cocktails. The canvas ice bag includes a sleek wooden mallet.

[Available for $14.35 at BeverageFactory.com]

MANUAL CRUSHERS

Vintage, retro-new, hand-crank, choppers, tappers ... all good. Brush up on your knowledge of legendary gadgetry, including the Ice-O-Mat, Dazey or the neato Tap-Icer. Check Buckaroo's Mercantile [5 Brookline St., Central Sq., Cambridge. 617.492.4792. buckmerc.com] for the occasional nugget.

ELECTRIC CRUSHERS

Less charm, less work. Bought mine at Goodwill for five bucks—same one I used in 1975.

ICE PICK AND BLOCK

Freeze water in pan, dislodge with spot of hot water and chip away with pick. Drop piece into rocks glass. Fill with rye. Satisfyingly toast to Frederic Tudor, Boston's "Ice King."

Cin-cin!

NECTARINE MINT JULEP

3 ounces bourbon whiskey

6-8 fresh mint sprigs

0.25 ounce simple syrup

ripe nectarine slices

In your favorite Derby glass, muddle mint with a few nectarine slices. Add simple syrup and bourbon. Fill with crushed ice and stir until frosty. Garnish with additional mint sprigs and fruit slices.

FOR MORE JOYS OF ICE, VISIT LUPECBOSTON.BLOGSPOT.COM.