MIXOLOGY · 5 min read
Ice Is an Ingredient
Clear, cold, slow: why the best bars carve their own.
A cocktail is, on average, a quarter water. That water arrives as ice, so ice is the most-used and most-ignored ingredient in the bar.
Large, clear cubes dilute slowly and keep drinks colder for longer. Small, wet ice melts quickly — perfect for shaking, bad for sipping.
If you want to improve your home bar this weekend, buy a silicone large-cube mould and a small cooler for directional freezing. It costs less than a bottle and changes every drink you make.
