When we heard about Booker and Dax’s Cocktail Cube, we imagined some sort of Hellraiser-esque puzzle box. Would it open a portal to a terrifying and tantalizing drinking dimension? The answer was no, though it will certainly give drinks a new dimension of frothiness. It’s two-inch cube of polypropylene meant to improve shaken cocktails.
The cube solves a dilemma long pondered by mad culinary scientist Dave Arnold (of MOFAD fame, and the inventor of the wonderful Searzall). He'd discovered that very large ice cubes—placed in a shaker among smaller ones—would help to aerate a cocktail, producing more and finer foam on top of, say, a pisco sour. But large ice cubes were expensive for bars (they cost a dollar or more apeice) and unavailable to at-home drinkmakers.
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So he created the Cocktail Cube, a chunk of high-density polyethylene that does the same job as a large ice cube but can be washed and reused indefinitely. We recently experienced the cube's effects first hand, at Booker and Dax, and can attest to its efficacy.