Ice cubes, crushed ice, ... So many different kinds of ice cubes, but which kind goes in which cocktail?
We cannot stress it enough: temperature is key! That is why it is important to use the right type of ice in your cocktails. What different ice cubes are there and how do you best use them in our cocktails?
Ice that has just come out of the ice machine is "wet". This means that the ice already starts to melt before it gets into the cocktail, diluting the cocktail unnecessarily and making it taste worse. It improves the quality enormously if you empty the ice machine and store the ice in a freezer at -18°C.
Another important tip: the more ice there is in your glass, the colder the cocktail will remain and the less quickly the ice will melt. So always fill the glass completely with ice, but make sure that the ice remains in contact with the liquid. If the ice only rests on other ice, and thus does not come into contact with the cocktail, it is of no use and the drinking process is made more difficult.
1. Ice cubes
Important for this type of ice cream is that you use a solid whole (think: effectively square ice cubes) and not the "finger cubes" you can buy in supermarkets. Why? The contact surface with the liquid is then much larger, which makes the ice melt much faster.
2. Crushed ice
Since this is pulverized ice, bad quality hardly exists here. You can purchase a device where you can insert your ice cubes and they will pulverize them into crushed ice. Or you can simply purchase bags at wholesale.
3. Floating ice
We would like to banish the following myth once and for all: if there is less ice in my cocktail, it will be less watery. Wrong! As ice is lighter than water, it floats. This is called floating ice and we want to avoid it at all costs. In this situation, only the top of the cocktail is cooled and the bottom heats up faster. The ice, in turn, will melt faster.