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Neve Ice with Michel Dozois

by Matthew Kang
  • Three ice cube sizes.
  • Pouring mezcal onto a single rock.
  • Garnishing mezcal with an orange peel.
  • Stirring up the Old Fashioned.
  • Lemon juice for the Thai Iced Tea Fizz
  • Shaking cube with rounded off corners.
  • Pouring the Thai Iced Tea Fizz
  • Topping off with soda
Matthew Kang is the Lead Editor of Eater LA. He has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. He's the host of K-Town, a YouTube series covering Korean food in America, and has been featured in Netflix's Street Food show.

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