Ice is to a bartender what the flame is for a chef - always keep this in mind 🧊

In the modern cocktail industry, ice is arguably the most important ingredient.

🍸It is also quite important not to forget that it is also one of the parts in cocktail movement that goes not only for enjoying the taste of a cocktail, but also appreciating its aesthetics.

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We have been taught over the years that the purer the water source, the better the spirit or beer.

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Therefore, adding impure water in the form of ice the moment before you enjoy a drink shouldn’t make sense.

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Oh, and let’s recall one of the most popular complaints from the people going into a cocktail bar and saying things like, “there’s too much ice in here, the bartender’s leaving out half my drink”, or something to that effect.

❗️Well, remember this phrase: more ice, equals less dilution.

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If you’re going to have ice, have as much as the glass can hold, or go completely without. It’s much more likely that 2 or 3 cubes pitifully floating at the top of your drink will be gone in minutes, and that will make your drink watery and not chilled at all.

🥃History wise - the concept of quality ice started in the 1805. Frederic Tudor, the man who was dubbed the Ice King, shipped ice from the lakes of Massachusetts all over the globe. It was considered a luxury to have your drink served with “Tudor Ice.”

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🍸Modern cocktail industry wise - In 2005, Richie Boccato was working with Joseph Schwartz at Little Branch and with Sasha Petraske at Milk & Honey, probably the first bars in modern cocktail culture to take the ice they used seriously.

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At Milk & Honey, attention was given to the particularly different styles of ice, dilution rates and wash lines, as well as using the correct ice for specific drinks.

❔So, what are they, the ‘Pillars of the Ice’?

🔺Firstly - proper water content, the drinks ABV and temperature are the keys to a good consistent cocktail.

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🔺Secondly - the clearer the ice, the better — as it indicates purity. Cloudy ice forms because of impurities in the water and because oxygen bubbles get trapped. Oxygen in your ice will make it melt quicker and impurities can impart flavor into your drink.

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🔺Thirdly - The diluted ice from shaking and stirring can be between 15%-25% of your final cocktail.

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🔺Applying an ABV to each and every cocktail on an individual basis will also help you pick the right type and amount of ice for each style of drink you are mixing.

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🔺Try to use the right ice for the right drink. Ice spears are good for long drinks, a nice big cube of ice works well with an Old Fashioned and crushed ice is a must for cobblers.

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🔺To end up - keep it cold and don’t let it sweat. Pulling your ice from an ice bucket or well that has been sitting around for an hour will dilute your drink very quickly.

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And always keep this in mind: Ice is able ether break or make your cocktail. Without golden average. Either break or make.

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