The bar is called "BLU, Ice Bar and Lounge"  It opened this past week in time for the Winter Solstice, and will stay that way for as long as nature allows.

The bar was crafted with the help of Chris Swarbrick, a long-time ice-carving champion at the St. Paul Winter Carnival.  Grand Superior Lodge's own executive chef, Dan Lageson, is also a part-time ice sculptor and helped with the creation.

The bar includes more than 200 ice blocks weighing 350 pounds each. Some blocks have rope lights frozen inside to create an eerie winter ambience, and there's a menu of specialty drinks offered in glasses also made of ice.

Two luges built into the bar will chill martinis poured through the ice channel.