dICEd Blog Listing

Michael Shain (Culinary, ‘10/Hospitality, ‘09) studied Hospitality & Hotel Management and Culinary Arts at ICE before launching his career with five years at Union Square Hospitality Group’s Blue...

The combination of smoke and sweet is at the heart of all good barbecue, and no place knows that better than Kansas City. For San Francisco, the flavors of Fisherman's Wharf are a perfect complement...

I used Manishewitz wine like a cordial as an ingredient. I prefer to use bourbon as the base spirit, but as it is not considered kosher for Passover, a medium-dark rum, such as Bacardi, can be...

This is a unique take on the classic highball or Collins, which traditionally combines a spirit, soda (or bubbly ingredient), and citrus juice or garnish with fresh citrus. We’re sprucing a classic up...

Syllabubs date back to pre-Colonial days in England, where eggs and other farm products were rare since land could only be owned by the nobility. Drinks that included milk or cream were considered to...

For colder months, Bayless warms the flavor of margaritas with the addition of ginger and tops things off with a bit of festive bubbly. When it comes to guacamole, he trades out tasteless winter...

To help you with the spirits side, we're sharing a step-by-step guide to three Champagne cocktails: the classic Champagne Cocktail, a French 75 and a Rosemary-Infused Pomegranate Sparkler. Watch below...

Months later, as the summer wanes and the cool autumn temperatures move in, my mind has been wandering back to the colonial charms of Antigua — the tastes and smells of local cuisine, the incredible...

That’s why Chef Jenny concocted a seasonal, dangerously tasty strawberry-rhubarb shrub — serve with your spirit of choice or a splash of soda water on ice, and feel good about your beverage choice...

The mint julep has been the signature beverage of the Kentucky Derby for nearly a century. Each year, almost 120,000 mint juleps are served over the two-day period of Kentucky Oaks and Kentucky Derby...

I drink a lot. As a beverage writer and educator, I like to think of myself as fairly knowledgeable when it comes to cocktails. And yet, after recently sitting in on ICE's "Cocktail Recipe Development...

Watch below to learn from ICE's Director of Beverage Studies Anthony Caporale how to prepare each one — then put a few bottles of bub on ice and watch your party go from festive to fantastic. {...