I have begun to realize that a much neglected aspect of bartending is ice. A well known D.C. chef, whom I won't say since it was just in passing, commented on how a well made gin & tonic is the product of good ice. I'm curious, does anyone have information or literature on types of ice, temp, size? Also, what's the deal with shaken and stirred. I used to believe shaking is a bad thing for most gin-based and non-fruity drinks, but now I'm not so sure. I realize that shaking is specifically f