Ice is a key ingredient in almost any cocktail that is served cold. For hundreds of years, cocktail bars have perfected their use of ice, switching up the shape, size, and volume depending on the style of cocktail they are making. This isnāt done just to change the look of your drink; the type of ice used varies depending on the ingredients and serving suggestions of the cocktail.
In this blog post, we review the different types of ice that you will commonly find in cocktails and other alcoholic beverages, so that you can make a more informed decision on what ice to use to wow your guests on the next cocktail night.Ā
Standard Ice CubesĀ
Medium-sized ice cubes are the popular choice for a good reason. They chill cocktails without diluting them too much, perfect for long drinks or American whiskeys.
Large Ice Cubes and Ice SpheresĀ
Larger ice cubes are ideal for drinks where you want to avoid watering down the drink, as their large surface area means they melt more slowly. Large ice cubes are commonly found in neat pours, or spirit-based drinks such as a negroni or an old-fashioned.
Spherical, large ice balls are a great way to elevate the look of a neat drink, adding a touch of sophistication and interest.Ā
Crushed and Pebble Ice
Crushed ice has a quick cooling effect, making it the perfect choice of ice when making refreshing long drinks for hot summer days, such as a Mojito or Moscow Mule. Crushed or pebbled ice can be created by either using a small ice mould or crushing ice using a cloth and a mallet.Ā
This ice is also great for those needing ice in a hurry, with small ice cubes only taking around 1-3 hours to freeze - perfect for spontaneous cocktail hours!
Collins Spears
Collins spears are long, rectangular ice moulds which were created specifically for cocktails. Their unique shape is not only visually appealing, but also has practical benefits for long drinks or drinks in soda glasses.Ā
Clear Ice
For an impressive and professional look, consider using filtered water and freezing directionally. Ice looks cloudy due to impurities in the water, so filtering these out beforehand will make your ice come out crystal clear.Ā
Clear ice also melts slower than cloudy ice, keeping your drink cooler for longer!
Fruit-Infused Ice
Ice, which has been made with small pieces of fruit, is a simple way to add a pop of colour to an otherwise plain-looking drink. Infusing ice with slices of strawberries, blueberries, kiwi, or lemon can complement fruity summer cocktails or pink gin, adding visual interest to the drink as well as slowly releasing new complementary flavours to the drink as the ice melts.
Reusable Ice Cubes
For a fuss-free alternative to ice cubes, try reusable ice cubes. These are perfect for chilling drinks without diluting them, whilst adding a pop of colour to your drinks. Plastic reusable ice cubes are lightweight and colourful, perfect for long drinks, whilst stainless steel reusable ice cubes give your drink a more sophisticated touch, perfect for whisky and other neat drinks.
Elevate Your Cocktails
The type of ice you use in your cocktail helps influence its look and taste. This can also be done by experimenting with drink garnishes, with different fruits and spices bringing out different notes. Check out our best garnishes for gin and tonic for more information.
FAQs
What kind of ice should you use in a cocktail shaker?
For shaken cocktails, medium or large-sized ice cubes are best to use. Small ice cubes or shaved ice will melt too easily when shaken, diluting the drink without properly cooling it. As the ice in the cocktail shaker is not used in the final serving of the drink, the shape of the ice used is not important to the final presentation, meaning that typically, cubed ice is used as it is the most commonly available.Ā
Can you freeze liquor into ice cubes?
Yes. Whilst spirits such as vodka, gin, and whisky have a lower freezing point than water, they can still be frozen if given enough time. Try making ice cubes with half water and half liquor for some ice cubes that arenāt going to water down your drink.
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