At a Seattle bar called Vessel, the tools of the bartending trade don't require a shaker, or a corkscrew — but a chainsaw. Each day, manger and bartender Jim Romdall uses a chainsaw to cut blocks of ice for drinks. The result — larger chunks of ice ensures your drink stays cold.
“Serve a drink on large ice, you can take a long time drinking it before it turns to water,” Romdall says.
The chainsaw is electric and lubed up with olive oil, so don't worry about motor oil in your drink at Vessel.
Visit Vessel’s website for more information.