WHEN it comes to making cocktails, you’re probably prioritising the spirit or mixer – and maybe even the garnish.
But what you might not realise is that ice is just as important.
There are four rules you should follow when using ice in a drink[/caption]
Placing ice in trays near frozen food is a big no no[/caption]
In fact, while ice might be the most overlooked ingredient when it comes to perfecting your favourite drink, it can actually make or break it.
More than just there to chill your drink, ice controls dilution, transforms the texture of your drink and even adds to the overall presentation.
Using the wrong type, quality or even amount of ice can completely ruin your concoction.
But thankfully, there are a few simple adjustments you can make.
Pauline Martin Rodriguez, cocktail expert and bartending consultant at DrinksWorld, reveals the four rules you should follow.
More the merrier
You might think that bartenders overfill glasses with ice to lessen the amount of alcohol but this is false, according to Pauline.
She says: “In reality, the less ice, the faster the drink will melt which results in a warm and overdiluted cocktail.
“To keep your drink nice and cold, fill the glass with lots of ice as the more ice the slower it will melt, keeping your drink at the perfect temperature and dilution.
“Neat spirits don’t need ice but you can chill the glass or bottle in the freezer.
“Whisky stones are a great alternative and allow you to cool your drink without adding any extra water.”
Quality counts
Bad ice can actually bring unwanted flavours and smells into your drink.
As Pauline explains, this is because ice absorbs smells from your freezer so if it’s stored near leftover meals or fish, your drink could soon taste of it.
She adds: “For best results, use filtered water to make your ice and then store your cubes in a sealed bag or container.
“Drier ice is also best so if your ice is looking wet, refreeze it for 10 minutes to prevent the risk of over diluting your drink.”
Type matters
Believe it or not, depending on the drink you choose, there is a specific ice cube shape and size for it.
Cubed ice, which is the most versatile, is ideal for shaking, stirring and serving in a glass.
Crushed ice is great for long cocktails like a mojito as it chills quickly and also supports garnishes.
Big blocks of ice melt slower which make them great for whisky or slow cocktails.
Finally, clear ice which is free from air bubbles and more aesthetically pleasing melts slower and adds the finishing touch to drinks.
Upgrade your ice
For something really impressive, Pauline suggests making your own ice cubes using infused water with herbs, flowers and fruit to add extra creative flair to your drinks.
She says: “Mastering ice is one of the easiest ways to elevate your at-home cocktails and a little attention to detail can go a long way – both in terms of the way in which your drink looks and tastes.”
