We saw this idea to infuse a little extra flavor into a flute of champagne. Gourmet Chef Elaine took rosemary, pomegranate seeds, and a little wedge of orange and made 1-inch cubes of ice for our champagne flutes. As they melt it brings more and more flavor and maybe even better, the aromas they deliver to your nose. You could make lime and cilantro cubes for margaritas, lemon, and blood orange cubes for a martini, or Luxardo cherries and orange peel cubes for a Manhattan. Your creativity is the limit.
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