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Ice isn't just ice. At least when it comes to your cocktails. If you're going to be using premium spirits and premium mixers, then you should think about your ice as well. Ice has become a topic of much discussion by top mixologists and cocktailians around the world. Designer ice is becoming the rage.The first thing to consider is what type of water? Filtered, spring, mineral, etc. Many high end bars are using premium bottled water like Fiji water. Others are using filtered and triple distilled water.
The next is the size and shape of the cube. Crushed ice melts fast and is great for soda, but not in a cocktail. Hand chipped ice is great because you can control the size of the chips. Larger pieces melt slower and also can help with muddling citrus or mint into the drink. Also it looks great as it sparkles and reflects in the drink. Some places are trying different shapes such as large cubes and spheres. These have large surface area, but melt slow, so they chill the drink but don't water it down too fast.
So it all depends upon the purpose you plan to use the ice for. Small pieces for cooling fast and watering down the drink. Middle size pieces for tall drinks like a G&T or for shaking in cocktails. Large, regular sized and shaped pieces for a fine spirit on the rocks, so it chills it but doesn't water it down too much.
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3-28-2007 @9:35PM Susan said... And don't forget EXTRA LARGE pieces of ice so one can stretch the liquor in that bottle out to serve more drinks and make more $$$
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3-31-2007 @9:07AM Wednesday said... Ummm, that's getting a bit over the top, don't you think
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4-02-2007 @6:36PM mia said... ha i new this was acumin
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