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What is the most important ingredient in any cocktail? Hints: it used to be a liquid, it can be made into any shape, it is ...
Tags:Ice for Cocktails,bar skills,bartending tips,how to make cocktails,Importance of Ice in Cocktails,Raising the Bar with Jamie Boudreau,mixology
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In this segment, we’re going to talk about ice. Ice is used in every single cocktail. And no one gives it a second thought. To me, it’s one of the most important ingredients whatsoever. The most important thing about your ice is that it be fresh and that it be dry. If you're in a bar, that means a good ice machine that’s making big chunks of dry ice. If you're at home, it means making it yourself and not buying the bagged ice. The ice is stale. It’s not fresh.
This right here is a perfect example of large cubes of fresh dry ice. This is perfect for high balls, perfect for shaking your ingredients because you're not going to get over dilution. Here, we have cracked ice. Again, the ice is dry. Its freshly cap cracked by my hand, beautiful for using for stirred drinks. Next we have crushed ice. This is all important for your tiki drinks, for swizzles. It’s the perfect way to add more water flavor without dilution to your cocktail. And this one right here is probably my favorite type of ice. That is molded ice. Here we have a sort of tennis ball shape but you can make long ones or big squares. The reason why you want this ice is you can add spirit to it. You're not going to get the dilution that you’ll going to get with this ice. You have a big mold of ice, little surface area, lot of low temperature.
Ice, it’s the most important thing in your cocktail.