Drink

Instead of keeping a well of ice cubes under the counter like every other bar in the hemisphere, the folks at DRINK chisel their frozen-water units off an enormous block the size of a Corvette engine. Laborious? Certainly. But bar manager John Gertsen explains that his ice is denser with fewer bubbles — which means fewer small fragments, which means less melt water in the cocktail, reflecting the obsession with minutiae that pervades every aspect of this bar. Everything here is meticulous and precise, using the best ingredients possible to make the cocktails, quite literally, as good as they can possibly be. (Want proof? They use fresh mint — grown in pots around the bar — instead of store-bought, house-made syrups.) They say God is in the details . . . and if there is a cocktail god, Gertsen is his son.

DRINK | 348 Congress Street, Fort Point, Boston | 617.695.1806 | drinkfortpoint.com

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