“The good ice makes average drinks great, and great drinks godly,” Helen Rosner writes. “The good ice is pellet ice, and to know it is to need it.”
I knew that I loved the good ice before I knew what the good ice was called. There was the cherry limeade I ordered, mid-road-trip, at a Sonic Drive-In in central Florida, which was gloriously sweet and tart but also somehow. There was the iced latte I drank at a Coffee Bean & Tea Leaf, on a jet-lagged morning in Los Angeles, which somehow felt morethan any of its counterparts at trendier cafes nearby.
One of the downsides of being obsessed with pellet ice is that I’ve had to rely on other people to make it for me: industrial pellet ice machines are the size of dishwashers, and can cost thousands of dollars. Pellet ice is popular at hospitals , but you can’t really walk into a medical ward with a plastic bag and politely request that someone fill it up.
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