Dry ice is solid carbon dioxide (CO₂). In bars, it is used for one reason: visual drama. When it sublimates, it releases CO₂ gas and rapidly chills the surrounding air, producing the dense “fog” effect guests love. The same physics that makes dry ice impressive is also what makes it risky. Dry ice is extremely cold, it releases large volumes of gas, and it can dangerously pressurize sealed containers. Professional use is possible, but only when the service design prevents gu