You’ve probably noticed (and we’ve discussed it in past blog posts) that restaurants are in pursuit of the perfect ice cube. Artisanal-ice, which is very dense, is the new trend in ice and while it might not have the best name, it can greatly improve your cocktails.
In an ice machine, ice freezes from all directions meaning that particles and impurities are likely to get trapped in the ice. You want your ice to be as dense as possible because the more dense the ice is, the clearer it becomes and the slower it melts. The densest ice comes straight from nature because of the constant water movement.
Whether a cocktail actually contains ice or not, a cocktail is likely to come in contact with it at some point in the creative process. This might be through shaking and stirring—and will lead to some dilution, no matter how hard you try to avoid it. As we’ve mentioned before, certain drinks call for certain ice cubes. The goal is to avoid dilution as much as possible.
To counteract dilution after finding the perfect ice cube for your cocktail, you can infuse certain flavors or herbs into the ice so that the flavor is released when the ice begins to melt. For example, some places mix water with chili pepper juice into their ice cubes for margaritas, so that when the ice melts, the drink becomes spicier.
Depending on the type of cocktail you’re making, the ice will differ. Large, square ice is perfect for some drinks, but small or crushed ice might be better for other drinks. Read one of our past blog posts for more information on what type of ice is best suited for certain drinks: https://www.restaurantsupply.com/blog/post/size-matters-when-dealing-with-ice/!
