The amount and type of ice you put in your drink has an effect on its taste
When it comes to cocktails, ice is the most important ingredient. After all, it chills (you don’t want a warm martini!), dilutes (to make it more palatable) and garnishes your favourite tipples but to get it right you need to follow the tips below.
Pauline Martin Rodriguez, cocktail expert and bartending consultant at has shared advice on how to get the most out of your cocktails by avoiding certain mistakes.
1. Quantity is key
Contrary to popular opinion, drinks need ice for a reason and it isn’t just so bartenders can fill up the glass with less alcohol. The less ice in a glass, the quicker it will melt.
This means the drink will become overdiluted and it won’t stay cool for long.
Pauline said: “Instead, for a better drink quality, and a drink that will last longer, it’s important to use a lot of ice when serving.
“For spirits served pure, you could store your bottle and glass in the freezer instead of using ice in the drink to keep it cool. Whisky stones are also a great alternative as they cool down the drink without adding any water.”
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An expert has shared her tips
2. Quality is just as important
Although ice might seem like a simple ingredient, the quality of it really matters. The drier the ice, the better. If it’s too wet, there’s a risk of overdilution. So you should remove any excess water before using it.
Pauline says that if your ice is too wet, refreeze it for 10 minutes beforehand. Ice doesn’t always have to be perfectly transparent, but it should be made with filtered water where possible to prevent a cloudy appearance as well as the aftertaste from tap water.
She said: “You should also make sure your ice is clean, as ice is water and water absorbs taste and smell very fast. With this in mind, store your ice cubes in a closed bag or container in the freezer and be sure to wash any ice moulds out before and after use.
“If you’re keeping your ice in a freezer that also contains food, try not to keep your ice for too long. One month is ideal. Finally, size matters. The bigger the ice cubes, the slower it will melt and the more efficient it will be.”
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3. Consider different types
Bartenders also pay special attention to the ice they use. Cubed ice is the most common and ideal for shaking, stirring and building in glasses.
It cools and dilutes drinks effectively. Then there’s crushed ice which provides immediate dilution, lowering the alcoholic content, which makes it particularly useful in strong cocktails like a Zombie.
As well as diluting, it keeps drinks chilled and also offers a great support for garnishes when mounded at the top.
There are also the big blocks, spheres and ice spears that you probably have seen in cocktail bars already: they are mostly used for aesthetic purposes, but are also great for chilling drinks without diluting, reveals Pauline.
Pauline said: “Due to their shape and large volume, the surface contact between the drink and the ice is kept to a minimum, which means it melts slower.
“The dilution is better controlled, and the drink will stay cool for longer while not getting too watery.
“Finally, there is clear ice which comes in various shapes but is usually large and melts slower than cloudy ice.
“Paying attention to ice is one of the easiest and most cost-effective ways to up your cocktail game, and you shouldn’t be afraid to play around with it.”
Pauline says you can try making ice with infused water for additional flavours and looks – and add flowers and fruit into your cubes for a professional look time after time.