B ar B arella 21 st century bar essentials By Cori Paige OWL & WHALE ACID PHOSPHATES • $12+ Acid Phosphate sounds like a cutting-edge ingredient used in molecular mixology, because it is … still. Phos- phate sodas date back to the late 1800s, but they faded into obscurity during the ‘50s, along with the soda jerks that served them. Lucky for us, acid phosphate has ex- perienced a rebirth. Use this virtually tasteless souring agent to replace some or all of the citrus juice in cocktail recipes. The Blueberry Phosphate is made with blueber- ries so along with a beautiful berry hue; it does impart a bit of the fruit’s taste and fragrance, but acid phos- phate’s telltale bone-dry pucker is ever-present. Acid Phosphate is pretty potent. When swapping out lemon and lime juice in cocktails, start with a ½ tea- spoon, give or take; you can always add more. PEAK ICE WORKS • $35 Am I the only one who can’t be ars er space-sacrificing required to ma of ice at home? Well, the days of Design Peak Ice Works, perfect ice mold with water and sticking it in Look closely; there is a 2” cube in spent!