If you've spent any time behind a bar in New York City, or simply ordered a well-made Old Fashioned at one of the city's top cocktail lounges, there's a good chance the ice in your glass came from Hundredweight Ice. For over a decade, Hundredweight has been synonymous with craft cocktail ice in New York, supplying some of the most celebrated bars and Michelin starred restaurants in the city with the kind of clear, slow melting ice that separates a serious cocktail program from an ordinary one.
This guide covers everything you need to know about Hundredweight Ice, their story, their products, who they serve, and how the craft cocktail ice market in New York City has evolved since they first opened their doors.
What Is Hundredweight Ice?
Hundredweight Ice is New York City's original custom cocktail ice manufacturing and delivery service. Founded in March 2011 by bartender and ice expert Richard Boccato, the same man behind the legendary Dutch Kills bar in Long Island City. Hundredweight was built on a simple but radical premise: ice is the most important and most overlooked ingredient in a cocktail.
The name itself is a nod to the unit of weight historically used in the ice trade, 100 pounds, a deliberate callback to an era when ice was considered a serious commodity, not an afterthought.
Before Hundredweight existed, even the best cocktail bars in New York were using cloudy, fast-melting commercial ice that diluted drinks, dulled flavors, and did nothing for presentation. Boccato changed that.
The Hundredweight Story: How It Started
Boccato's path to the ice business started at Dutch Kills, the cocktail bar he opened in Long Island City on May 1, 2009. From day one, Dutch Kills served cocktails with crystal clear, hand cut block ice, an approach so rare in New York at the time that it became a defining characteristic of the bar's identity.
The early days were anything but polished. Boccato, his business partner Ian Present, and their first full-time employee Pedro worked in the back of Dutch Kills breaking down 300 pound blocks of clear ice with chainsaws and finishing the cubes by pressing all six sides with clothing irons to achieve clean edges and smooth surfaces.
But the product spoke for itself. By 2011, enough bars had taken notice that Boccato launched Hundredweight as a standalone business, the first company in New York City dedicated entirely to manufacturing and delivering craft cocktail ice to bars, restaurants, and events.
Today, Hundredweight delivers over 3 million pounds of ice per year to more than 600 clients, including over 20 Michelin starred restaurants, and generates close to $3 million in annual revenue.
What Hundredweight Ice Produces
Hundredweight's production process is built around filtered water, tightly controlled freezing environments, and a directional freezing method that eliminates the air bubbles and impurities that cause commercial ice to look cloudy. Their core formats include:
2x2 Cocktail Cubes
The benchmark format for spirit-forward cocktails. The two-inch square cube fits a rocks glass precisely, melts slowly, and maintains drink temperature without over-diluting the pour. This is the defining format for Old Fashioneds, Negronis, and Whiskey Sours.
Collins Spears
Long, clear ice spears sized for highball and Collins glasses. The spear format maximizes surface contact with the glass while minimizing dilution — ideal for gin and tonics, spritzes, and any sparkling cocktail where visual impact matters as much as temperature control.
Spheres and Custom Shapes
For high end events and specialty cocktail programs, Hundredweight produces spheres and custom cut pieces carved from their large format blocks. These represent the artisan end of what they offer.
Who Uses Hundredweight Ice in NYC?
Hundredweight's client list spans the top tier of the New York hospitality scene, Michelin starred restaurants, celebrated cocktail bars, and luxury hotel programs throughout Manhattan, Brooklyn, and Queens. Their client relationships run deep, built on Boccato's firsthand understanding of what serious cocktail programs need from an ice supplier.
That said, Hundredweight's scale and focus on the top end of the market means they are not always the right fit for every operator, particularly smaller venues, newer cocktail programs, or bars outside their core delivery zones.
The Craft Cocktail Ice Market in NYC Today
Hundredweight Ice pioneered an industry. In 2011, they were the only game in town. Today, the craft cocktail ice category in New York has grown significantly, giving bars and restaurants more options than ever for sourcing premium clear ice.
This has created an opening for newer suppliers to serve the segments of the market that weren't being reached: smaller cocktail bars, New Jersey venues with eyes on the NYC market, independent restaurants that want premium ice without high minimum orders or long term commitments.
Wolfe & Kensington: A Craft Ice Alternative Serving NYC and the Tri-State Area
One of the companies filling that gap is Wolfe & Kensington, a New Jersey based craft cocktail ice producer now actively serving bars and restaurants across New York City and the tri-state area.
Like Hundredweight, Wolfe & Kensington produces the two formats that define the craft cocktail ice category: the 2x2 Cocktail Cube and the Collins Spear. Both are made using a directional freezing process that eliminates air bubbles and impurities, delivering the same optical clarity that cocktail programs have come to expect from premium ice.
What sets Wolfe & Kensington apart is their approach to working with accounts. Rather than focusing exclusively on the top tier of the market, they work directly with bars, restaurants, and event planners at every level, offering flexible ordering, no long-term contracts, and a direct relationship with the people making the ice.
FAQ: Hundredweight Ice and Craft Cocktail Ice in NYC
Is Hundredweight Ice available for private events?
Hundredweight Ice does serve special events in addition to their bar and restaurant accounts. For large scale events in NYC, they are a well-established option. For events in New Jersey or the broader tri state area, regional suppliers like Wolfe & Kensington are often better positioned to serve efficiently.
What is the difference between Hundredweight Ice and other craft ice suppliers?
Hundredweight was the first and remains one of the largest craft cocktail ice operations in NYC, with deep relationships across the top tier of the hospitality market. Newer regional suppliers like Wolfe & Kensington offer comparable product quality with more flexible terms and broader tri-state coverage.
Can I order clear cocktail ice in NYC without a long-term contract?
Yes. While larger suppliers may have minimum order requirements, newer regional suppliers like Wolfe & Kensington operate without long-term commitments, making clear ice accessible to bars at any stage of their program.
How much does craft cocktail ice cost for a bar?
Most bars budgets $250–$800 per month depending on volume and format. The investment is typically offset by the ability to charge $1–$3 more per cocktail, meaning the ice pays for itself within the first week of service for most active programs.
What cocktails benefit most from clear ice?
Spirit-forward, low-dilution cocktails benefit most, Old Fashioneds, Negronis, Manhattans, and Whiskey Sours for the 2x2 cube. Collins Spears are ideal for highballs, gin and tonics, and sparkling serves. Any cocktail where presentation matters is a strong candidate for premium ice.
Final Thoughts
Hundredweight Ice built something remarkable, a business that convinced an entire industry to take ice seriously as a craft ingredient. Their influence on New York City cocktail culture is real and lasting.
If you're a bar or restaurant in New York City or the tri-state area looking to bring that same standard to your program, the options have never been better. Whether you're evaluating Hundredweight or exploring alternatives like Wolfe & Kensington, the right clear ice supplier can transform what your bar puts in a glass, and what your guests are willing to pay for it.