A cool companion to wine: the myriad uses of ice cubes

Ice cubes are almost indispensable when mixing cocktails; a cocktail embellished with ice cubes is like having a delicate and transparent heart, showing a refreshing charm. However, the use of ice cubes is very particular. Different cocktails are suitable for using ice cubes/ice particles of different sizes, shapes and densities.

Now is the golden age of cocktails. From major hotels to bars and airports, we can see all kinds of bright and beautiful cocktails. When mixing cocktails, an indispensable ingredient is crystal clear ice. However, the use of ice is very particular: when to add ice, what shape of ice to add, how much ice to add… These issues need to be carefully grasped by the bartender. Ice is as important to the bartender as fire is to the chef.

1. The secret of making perfect ice cubes

(1) Use distilled water

When using ice cubes to mix drinks, it is not to add new flavors to the drinks, but to protect the original flavor of the drinks. However, ice cubes made with mineral water or tap water will bring some subtle flavors to the drinks. Therefore, it is not suitable to use mineral water/tap water when making ice cubes. Instead, neutral distilled water should be used, so that the ice cubes will not have additional flavors.

(2) Freeze in stages

Putting water directly into the freezer will not produce crystal-like cube ice. It freezes too quickly and contains bubbles, making it look less transparent. You should first put the ice cube tray in the refrigerator’s cold compartment and then move it to the freezer after a few hours.

2.The wonderful uses of various ice cubes

(1) Square ice cubes: used in Manhattan, Old-Fashioned and Martini cocktails.

There are three basic principles for using ice cubes: first, ice water (not ice cubes) can cool down the drink; second, the larger the surface area of the ice cube, the faster it melts; and third, the larger the ice cube, the slower it melts when added to a room temperature drink. The most perfect ice cubes are those with particles slightly larger than crushed ice and a surface area slightly larger than a sphere.

(2) Spherical ice cubes: used for Scotch, Bourbon, and Rum.

Spherical ice cubes have a smaller surface area and therefore melt more slowly, ensuring that the drink is not diluted with too much water.

Tip: In a standard cocktail, the amount of water a cube can add to a drink is about 1.5 ounces, or one-third of a cocktail, after melting.

(3) Ice cubes: used for Mint Julep, Zombie, and Rum Swizzle cocktails.

Ice cubes are suitable for cocktails that do not require shaking/stirring. Like crushed ice cubes, they melt quickly and provide a lot of water to the drink. Quickly freezing the drink to 32˚F will slow the melting of ice cubes.

(4) Crushed ice: used for Aviation, Margarita, and The Last Word cocktails.

Shaking or stirring fragile crushed ice into smaller pieces will make them melt faster. When the temperature reaches 32˚F, the melting rate of crushed ice slows down significantly, which is why after waiting for a few minutes, the margarita is still very cold and full of crushed ice.

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