Ice. It might not seem like much more than a means for cooling, but the role it plays in mixology can't be understated. From clarity to shape, dilution to how it's frozen. How we make, cut and use it impacts the experience of the drinks we serve. Whether you're an amateur drinks maker or a master mixologist, let's take a deep dive into the world of ice and explore tips, tricks and best practices.
The rules of ice
Did you know that by European law, ice is considered food? That's how seriously ice is taken. So, just like the quality of regular food, why wouldn't we take the quality of our ice as seriously?
You'll find some impressive ice technology in our bars, mainly via the high-end ice machines by Hoshizaki. This isn't a silicone tray in the kitchen freezer kind of job. It's a technical piece of kit with results that can't be overstated. These machines utilise the best water filtration with the smartest tech. The ice quality is so impressive that many of their machines are found in Michelin-star restaurants. And, since it's good enough for the finest foods, it's only right to hold the same standards for our drinks.
What makes good ice?
Not all ice is created equal. There's a litany of factors. Each contributes to making the purest, freshest, most thirst-quenching ice.
Water quality
Good ice comes from a good base, that means filtering your water before freezing. Each water source has its own ecosystem and minerals, so one unified ice may never be truly achieved. But distilling your water and removing as many impurities as possible is a basic standard to uphold.
Motion freezing
The next upgrade in ice technology is in the freezing itself. If you want to create quality ice, you can't just throw in the water and let it sit until freezing. The beauty is in motion. Our Hoshizaki ice machines keep water moving as it freezes; this forces any impurities or air bubbles to the top of the ice, which is then removed before cubing.
Freshness
Like high-quality water and an efficient freezing process, the freshness of the ice is key. This is achieved by keeping airtight storage to eliminate contamination and a regular turnaround on your ice supply.
The right ice for the right drinks
Ice shape, thickness and sizing might seem inconsequential, but there's a reason behind every mixologist's choice. So let's break down which ice you should pair with your perfect drink and why.
Cubed ice
Highball drinks, spirit and mixer or for cocktail shaking, cubed ice is the all-rounder of ice. Typically the ideal sizing is 1 x 1 inch; this larger sizing and uniform shape leads to a longer melt time and, in turn, less dilution of a drink. This ice keeps your drink cooler and concentrated for longer.
Crushed ice
For strong long-pour cocktails, frozen drinks or just a drink you want to cool quickly, crushed ice is the dilution master. Crushed ice dilutes quicker due to its smaller shape and larger surface area; this is great for cocktails with strong spirit concentration that requires quick dilution.
It is also a winner for frozen cocktails and slushies because its softer density takes less of a toll on the machine and produces a smoother drink. And finally, if you're serving drinks in a pinch without prior refrigeration, opt for crushed ice; this will melt quicker and reduce the drink temperature the quickest.
Large ice
If you're breaking out the good stuff and want a smooth experience, there's one clear winner. Large cubes or ice balls are the perfect cooling solution for sipping higher-end spirits, Old Fashions, Negronis, etc. The larger surface area of ice spheres means dilution time takes much much longer, and you can enjoy a purer flavour for longer.
Ice innovation
Now we know what makes good ice and which ice to use, let’s take a look at the innovation in ice and how people are getting creative to create new drinking experiences.
Ice infusions Looking for a way to add a little spice to your drinks? Ice infusions are a popular way to cool the temperature and dial up the style of your next drink. Here’s a few starters that sound positively perfect;
Lavender and mint cubes These fresh and fragrant cubes make the perfect addition to vodka martins for a fun and floral finish
Cucumber cubes Cut generous chunks of cucumber and freeze into cubes for a slow release of fresh flavour in gin and tonics
Cheery and edible flower cubes Add half cherries and edible flowers to ice cubes for a show stopping aesthetic and refreshing cherry flavour
Whether a traditionalist or trying something new, ice makes all the difference. So the next time you pull out the cocktail shaker or get a thirst for something fresh, think ice.
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