When Did We Start Putting Ice in Drinks?
Few things are as refreshing as an ice-cold drink on a hot day. Indeed, ice is an essential part of the beverage industry today, with the global ice maker market valued at more than $5 billion. In the United States alone, the average person consumes nearly 400 pounds of ice per year.
Despite its popularity, most of us have probably never thought about how ice-cold drinks evolved into an everyday necessity. This simple pleasure has a long and interesting history shaped by ancient ingenuity, global trade, and evolving technology. From emperors importing ice from distant mountains to entrepreneurs revolutionizing its distribution, the journey of the ice in our drinks is a story of innovation that dates back to the first human civilizations.
The Use of Ice Is 4,000 Years Old
Long before refrigerators and freezers, ancient civilizations found ingenious ways to keep drinks cool. The earliest recorded instance of ice storage dates back to the reign of Shulgi, the king of Ur in Mesopotamia from 2094 to 2046 BCE. Shulgi named the 13th year of his reign “Building of the royal icehouse/cold-house” (years were often named after a significant event), suggesting the construction of an icehouse during that period.
In China, the practice of harvesting and storing ice dates back to at least 1100 BCE. During the Zhou dynasty (1046 to 256 BCE), the royal court established a specialized department responsible for collecting natural ice blocks each winter and storing them in icehouses for use in the warmer months. This stored ice was used to cool food and beverages, including wine, and was also used in medical treatments.
Over time, ice collection became an organized practice, with officials overseeing its storage and distribution. Around 400 BCE, the Persians took preservation a step further by constructing yakchals — massive, domed icehouses made of heat-resistant mud brick. These structures allowed them to store ice year-round, even in the arid desert climate. By carefully directing water into shallow pools that froze overnight, they amassed ice supplies that could later be used to cool drinks or create early versions of frozen treats.
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For Centuries, Ice Remained a Luxury
Around the world, chilled beverages were a luxury enjoyed by the wealthy — one that did not become widely accessible for centuries. Around 300 to 400 CE, the Romans imported massive blocks of ice from the Alps, transporting them over long distances to cool drinks and prepare chilled delicacies. This symbol of extravagance was primarily reserved for elite members of society, including Emperor Nero, who was known to be fond of ice-cold refreshments. He ordered ice and snow to be brought down from the mountains and mixed with fruit juices and honey, an early prototype of sorbet.
During the Heian period in Japan (794 to 1185 CE), aristocrats preserved natural ice in underground icehouses known as himuro, allowing them to store and use it during the hot summer months. Historical texts such as the The Pillow Book mention the consumption of ice in the imperial court, emphasizing its exclusivity among the noble class. The government even maintained official icehouses, and records from the period suggest that ice was carefully rationed and distributed among the elite. Unlike in Europe, where ice was primarily used for cooling drinks, in Japan, it was also consumed directly in the form of finely shaved ice, sometimes drizzled with natural sweeteners.
During the European Renaissance, the use of ice in beverages and food was particularly popular in Italy and France. In Italy, ice was harvested from the Alps and transported to cities, where it was stored in underground cellars or specially built icehouses known as neviere. These structures, often insulated with straw or sawdust, allowed ice to be preserved for extended periods. Wealthy households and royal courts used this stored ice to chill drinks, enhancing the dining experience. Records from the 16th century indicate that Italians used ice to cool wines and other beverages, a practice that became increasingly fashionable among the aristocracy.
By the 17th century, the development of ice storage facilities had expanded beyond the nobility, with vendors in Italian cities selling ice or chilled water to customers during the summer months. This period also saw the refinement of frozen desserts, with early recipes for flavored ices and sorbets appearing in Italy and later spreading to France. But the primary function of ice remained its role in cooling beverages, a practice that continued to evolve with advancements in ice harvesting and transportation.
The “Ice King” Helped Make Ice Accessible in the U.S.
For most of history, ice was difficult to come by, making chilled drinks a rare luxury. That changed in the early 19th century when a Boston businessman named Frederic Tudor saw an opportunity to monetize ice production. Dubbed the "Ice King," Tudor began harvesting ice from frozen ponds on his father’s New England farm, packing it in sawdust and shipping it to warm climates such as the Southern states and the Caribbean islands. His business took off and the modern commercial ice trade was born.
At first, ice was primarily used in bars and hotels catering to the social elite. Cocktails such as the mint julep and sherry cobbler became wildly popular in the United States, served over crushed or shaved ice. The sight of frost-covered glasses became a symbol of sophistication and modernity. By the late 19th century, thanks to improved ice-harvesting techniques and the rise of commercial production, ice became more affordable and accessible in the U.S. Then in the first half of the 20th century, home refrigerators allowed more and more families to store ice, making it possible for iced drinks to become a staple at American dinner tables.
