Alex Day

How long have you been a client of Penny Pound Ice?

Aside from the Varnish, I’m fairly certain we were one of the first clients — first at Honeycut, then Normandie Club & The Walker Inn, as well as numerous events over the last five or more years. When was the first time you encountered Penny Pound Ice? Were you behind the bar or in front of it? I first experienced Penny Pound in the mind of Eric Alperin — hatching plans to change LA’s ice game over a Daiquiri or two — then shortly after at The Varnish.

What keeps you coming back?

We continue to use Penny Pound Ice not just because the ice is an exceptional quality, but because of the high standards for service. In the same way that the folks behind Penny Pound Ice operate some of the best bars in the world, they approach their ice company with a similar focus on customer service and being hospitable to the end user’s needs. Flexible (and quick!) delivery schedules, customized ice options, and general consistency — all things that make our lives easier, our product better, and our team happier

Are you TEAM LOOKS or TEAM TASTES?

We’re TEAM ALL OF THE ABOVE.

Any advice to newbs who might be using Penny Pound?

Respect and understand your beautiful new ice. Don’t let it linger outside a freezer for too long upon delivery. But also don’t toss it in a shaker tin straight out of the freezer. Educate yourself on ice at least a scratch deeper than you would ever have before. And finally, be proud because your Daiquiri is frothier than it’s ever been and your Old Fashioned has never looked so good.