Chainsaw Cut Ice… for these unbearably hot days!


Chainsaw Cut Ice

Take a 300-pound block of ice and set carefully on a towel to prevent escape! Don’t have a block of ice so large? Go to a local ice house and ask them to chip off a hunk for you to work with.

If you’re nice, they might cut it up for you!

Use a small electric chainsaw with a clean blade. Wear eye protection! Ice is sharp! Cut extremely carefully with your saw. Wear heavy gloves and use an ice pick to separate large usable chips from small ones (less usable because they dilute a drink, rather than chill it).

  • To a cocktail shaker filled with fresh ice add:
  • 3 ounces of Bluewater USDA Certified Organic Vodka from Seattle, Washington
  • 1.5 ounces Orleans Apple Aperitif from Vermont (similar to Lillet but with frozen apples instead of grape-driven wine and herbs)
  • 3 drops of Bittercube Bitters (I like their Cherry Bark Vanilla for this cocktail; you can also use the salubrious bitters from Bitter End or even the German-made bitters from Bitter Truth. Don’t have these? Try Angostura!)
  • Freshly squeezed lime, lemon and tangerine juice — about 1 tablespoon of each

Add all liquors and fruit juices and cube ice (save the chainsaw ice for the cocktail) to a cocktail shaker and shake vigorously until frost forms on the side of the shaker like the steam rising off a road after a summer thunderstorm.

Strain into a tall rocks glass with that perfect chunk of chainsaw ice. I prefer a long, tall ice cube rather than smaller chips.

Finish cocktail with exactly three drops of Bittercube Cherry Bark Vanilla Bitters and sip through to a finish that speaks of languid, humid days in New Orleans. Serves 1.

By Warren_Bobrow

Warren is the cofounder and CEO of, the finest terpene forward, craft cannabis cocktail in the world. He's written Apothecary Cocktails-Restorative Drinks from Yesterday and Today, Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails, and Elixirs , Whiskey Cocktails : Rediscovered Classics and Contemporary Craft Drinks Using the World's Most Popular Spirit, Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations, and the Craft Cocktail Compendium (2017)
Warren Bobrow has been a pot scrubber, dishwasher, the owner of the first company to make fresh pasta in South Carolina , a television engineer in New York City, and he even worked at the famed club named Danceteria. He became a trained chef from the dish sink up; this unfortunately led to a mostly unsuccessful twenty year career in private banking.
Currently a cannabis, wine and travel aficionado, Warren is a former international rum judge and craft spirits national brand ambassador.
He works full time in the cannabis business as an alchemist/journalist/CEO. Instagram: warrenbobrow