Two cocktail recipes from an ice cube innovator

Easy enough, but still fun and impressive!



Leslie Kirchhoff, self-described “ice dealer” based out of LA, trades in a unique point of view, using innovative techniques to make ice cubes the focal point of her work. Whether its botanicals or fruits, logos or slogans, frozen in water, suspended in time – they’re literally something to drink in with the eyes.

 

Two years ago, she combined her twin passions as a DJ and a photographer and formally launched Disco Cubes. “People often ask how I feel about creating art that melts,” she says, “but in my mind, the documentation of the ice is the art that means more, since it lasts forever and allows more people to experience it.”

 

Since then, admirers, including Gigi Hadid, have flocked to her Instagram, where spectacular creations are presented with a keen aesthetic, and brands have come knocking for custom creations. Here, she shares two recipes from her book Disco Cube Cocktails that are the perfect way for you to step up your cocktail game at home.

 

 

HOW DID YOU FIND YOUR NICHE?

 

I think coming from the New York fashion and nightlife scene helped tremendously to get Disco Cubes off the ground. As a photographer, I could be constantly pumping out content. Since there was nothing like it when I started, I hoped that the pure fascination surrounding it would help it to thrive.

 

 

WE LOVE THE VINTAGE HUES OF YOUR AESTHETIC, WHAT WAS THE INSPIRATION?

 

As a kid I would say my favourite colours were red-orange-yellow, so I’ve just always loved a warm-toned aesthetic.



WHICH COCKTAILS WOULD YOU RECOMMEND FOR A BEGINNER THAT ARE SIMPLE BUT INTERESTING ENOUGH FOR A TWIST?

 

Grace on Fire and The Bee Sting are two that are definitely easy enough, but still fun and impressive. Both use ice that makes their flavours evolve over time—Pineapple ice in Grace on Fire, which is a red pepper tequila drink, and a spicy lemon cube in the Bee Sting, which is a very simple Bee’s Knees that becomes spicier as the ice melts. (See recipes below!)

 

 

WHAT WOULD BE YOUR TOP TIPS TO MAKING AN AT-HOME SOIREE EXTRA SPECIAL?

 

Think about ambience! Music, lighting, and visuals all are so important. Dim those lights, throw a great playlist on (I have many to choose from on my Spotify!) and bust out your best glassware.

 

 

A LOT OF YOUR WORK WAS PREVIOUSLY EVENTS-FOCUSED. HOW HAVE YOU BEEN HANDLING THIS TIME SPENT AT HOME?

 

It’s actually been a bit of a relief—Disco Cubes was growing really quickly and it was getting difficult to keep up. So it’s been a blessing to be able to take a break, analyse my process and the business, while also shifting gears back towards photography, which I had been missing. Luckily I still come to my studio every day and can shoot and experiment in here.

 

 

WHAT ARE YOUR PLANS FOR CELEBRATING DURING THE UPCOMING HOLIDAY SEASON?

 

I’m taking the month of November off to drive back to Wisconsin to spend time with my family—it’s so nice that we’ll be able to celebrate together. Then I’ll be back in Los Angeles for December where I’ll get back to my hermit life, and will see friends and family virtually while I stay cosy at home, probably making jello cakes and holiday cocktails!

 

All images courtesy of Disco Cubes