When it comes to ice, bigger is better. This steel-reinforced tray makes four ice cubes over two inches across. The individual cube design makes removing the cubes easy, and the rigid frame means transferring it from the sink to the freezer is a cinch. And because no one likes to drink alone, there's even a lid so you can stack while you freeze.
Chilled whisky is great. Diluted whisky isn't. Enter whisky stones: Vermont-milled soapstones that you chill and add to your dram in lieu of ice cubes to keep your booze chilly without flooding it in taste-killing water.
If you've never been to Dead Rabbit Grocery and Grog in NYC, you've either never been to New York City or you don't have tastebuds. Dead Rabbit is one of the most prominent bars in mixology, winning award after award including World's Best Cocktail Menu.
Finally the bar has released a book with a premier collection of its own cocktail recipes. The Dead Rabbit Drinks Manual contains recipes for Gangs of New York era-inspired drinks like fizzes, cobblers, punches, and toddies. In addition to step-by-step recipes and great photos, the book also details the bar owners' rags-to-riches stories that began in Ireland and ended with them becoming some of the world's best bartenders.