A fter rhythmic clinking and confident shaking, a bartender at Decatur’s Kimball House pours a cocktail over a single, flawless clear cube. Ice is the unsung hero of a fine bar program, its subtle influence often taken for granted. But not by Jeff Banks, Atlanta’s iceman. A former bartender himself, Banks now dedicates his days to his ice company, King Cube . He makes and delivers pristine, oversized, clear-cut cubes to 120 bars and restaurants across the city.

“I have his number saved as ‘Jeff Banks the Ice King’ in my phone,” says Kimball House co-owner and beverage director Miles Macquarrie. “His attention to detail on what I feel is an important part of cocktail culture is inspiring, and I can’t imagine ever going back to the way we used to prepare ice in the past.”

Banks’s ext

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