![]() Now that we’ve covered all of the basics of why craft cocktail ice matters, let’s talk about different molds to create unique shapes without having to hand-cut a block of ice. Use neutral-tasting water and large ice molds and your drinks will be fantastic. This is because it doesn’t contain all of the air bubbles and impurities of average ice cubes.įor making high quality drinks at home, crystal clear ice is not a requirement. What may actually be beneficial about clear ice (other than its appearance) is that it may indeed taste better (or just more neutral). However, clear ice has been shown to have a negligible difference from non-clear ice in terms of priority #1: how slow it melts. Clear ice has become the industry standard in craft cocktail bars and many attest to its cocktail-improving properties. In addition to tasting good, it’s a real bonus if your ice is great looking too. Alternatives to the tap are bottled spring or purified water, or running tap water through a water filter. If you’re like me, however, you have well water that’s full of off-putting flavors and aromas. Perhaps you’re lucky and have great tap water. That’s one quarter of your drink tasting like whatever comes out of the tap. If you use water for your ice that doesn’t taste very good to drink, when that ice melts into your drink, your cocktail will also not taste its best.Ībout 25% of your finished cocktail is water from melted ice. It’s second nature to use tap water for making ice cubes, even if maybe the water from the tap isn’t the best tasting. Use good-tasting water for good-tasting ice. So for clarity we’ll just call it “ fresh ice”, meaning fresh from the freezer. We’re not talking about actual dry ice here – and I don’t recommend using that kind of ice in cocktails at all. It will continue to melt and at a faster pace than ice fresh from the freezer that feels “dry” to the touch. Wet ice means ice that has become very melty from sitting out, like in an ice bucket. It’s important to not use “wet” ice when shaking, stirring, or serving drinks. Any drink will taste better if it stays as fresh as the moment it was poured for a longer period of time. This is especially true if you like spirit-forward sips like the Negroni, but shaken drinks like Margaritas, and even iced coffees or lemonades can all benefit from being served over large pieces of slow-melting ice. When it comes to serving your drinks, larger ice is your friend. Most of the time, your drink can be improved by using larger ice, both in the shaker and in the glass. When making cocktails at home, it’s important to know what kind of ice the drink you’re making calls for. ![]() The Mint Julep is an example of a drink that benefits from the extra dilution of crushed or pebble ice. ![]() Sometimes this is desired, like in cocktails served over crushed ice. Smaller ice cubes melt more quickly, which will mean a more watered down drink. What makes high quality drink ice? Generally speaking, you want ice that’s: If you want the best-tasting drink possible, whether that’s whiskey on the rocks, a Martini, or a Strawberry Paloma, you need to consider the size and quality of your ice. More ice = better drinks (that taste better for longer).Ĭocktail ice lesson number two: Use quality ice If by the time you get to the bottom of the drink there’s nothing left but a watery mess, you either drank it very slowly, or you didn’t place enough ice in the glass to begin with. ![]() You’ll have finished the cocktail and there will still be plenty of ice in the glass. However, the more ice in the glass, the colder the drink will be, and it will stay colder much, much longer. This would be true if you set the glass down and let all of that ice melt while you were sipping your drink. There’s a common misconception that adding more ice to the glass or shaker will make the drink more watered down. Use plenty of fresh, straight-from-the-freezer ice in your cocktail shaker or mixing glass. Cocktail ice lesson number one: Use more iceįill your glass with ice. No one likes a drink that’s watery and not quite cold. And a greater ice to liquid ratio in the glass means a drink that is colder quicker. A slower-melting ice cube means less water in your finished cocktail, making it taste less diluted. The larger the ice cube, the more slowly it melts. The idea of custom ice or craft cocktail ice is relatively new, but the science behind it is not. It’s high quality, thoughtfully crafted ice that optimally cools and dilutes drinks, making them taste their best. Very simply, craft ice is ice that has been carefully created to improve your drinking experience. It doesn’t have to be perfectly clear or hand-cut, but you want the best quality ice possible in your craft cocktails. The single most important ingredient in any drink isn’t the expensive spirit or even that freshly squeezed citrus juice. Sponsored by Tovolo from Spectrum Diversified Designs
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