In a bold departure from conventional mixology, Paris cocktail bar De Vie has eliminated ice from its drink recipes, choosing instead to emphasize sustainability and creativity in beverage presentation. The bar, founded by Alex Francis and Barney O’Kane—formerly of the acclaimed Little Red Door—is gaining attention for its pioneering approach to chilling cocktails without the use of traditional ice.
The decision, as reported by Punch, is rooted in environmental concerns. “No bar in Paris is making their own ice because of the size of venues,” Francis told the publication. “So here, a company makes [the ice] and delivers [it], and ice is heavier than concrete, so you’re basically transporting cinder blocks from one part of Paris to another.”
This environmental footprint has become an increasingly prominent topic in the beverage industry. Author Amy Brady, in a 2023 interview discussing her book Ice, noted that sustainability in ice use largely depends on a bar’s energy consumption and sourcing practices.
De Vie’s ice-free philosophy doesn’t come at the expense of drink quality or temperature. The bar employs innovative design elements, including custom ceramic vessels integrated with “whiskey rock” features—solid components designed to keep beverages cool without melting into them. This thoughtful attention to both form and function aligns with a broader trend of elevated cocktail experiences, where presentation and process are as essential as ingredients.
The rise of what InsideHook termed “Peak Cocktail Ice” in 2024 highlighted the growing obsession with artisanal ice as a key component of high-end cocktails. De Vie, however, turns that notion on its head, proving that sophistication and sustainability can coexist—without a single cube.
As interest in environmentally conscious hospitality continues to grow, De Vie offers a compelling model for what the future of bartending could look like: inventive, responsible, and refreshingly cool—even without the ice.
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