ICE - ain't no bar without it

There is no life without water and no bar without ice. Something as trivial as solidified water, it is something that we take for granted. But let's think about it for a second. How many drinks can you make without it ? How essential it is ? How significant difference does it make? Then if you add it into almost anything you make on the bar, why wouldn't you spend a lot of money on a machine that produces a quality water crystals?


Drinks with rather short list of ingredients are the best examples of how important ice is. Have you ever tried making an old fashioned at home? It never is the same as in a good bar, even though you have same spirit, bitters and sugar. I would say that having good ice is as important as a good spirit.

World famous G&T taste so much better with lots of big cubes. Often people ask - 'Wow that's a good gin and tonic, what gin did you use ?' And when they hear it's actually just a popular spirit, they already had at home or in their local pub, they are extremely surprised.

Stirred cocktails served straight up, reach low temperatures without getting over-diluted also meaning you drink will taste great for longer. Benefits of having good cubes are just endless. If it makes all those drinks so much better, I see nothing stopping you from investing in machine that produces a superior ice.

You can freeze water yourself in the way that it will become a perfectly transparent block of ice. (see video below). It takes a bit time and effort, but when you have gone through the process of carving and shaping it then the result is absolutely stunning! Negroni or an old-fashioned with one big ice ball stays cool and tasty for long. You could also buy a big block of crystal clear ice, it definitely isn't a cheap option but if the highest quality is your goal, it is the best one. If you don't really have time or big budget for that due to your ice demand is rather big I think you just have to invest once in a good ice machine that provides you with a quality rocks.


Because it is worth it !!!



There is couple of simple rules which are obvious for most of bartenders but refreshing them won't do any bad.
1. Use ice only once
2. Keep it dry, dripping tray under your ice is a must
3. Top up your ice well often so it stays fresh
4. Make sure it's clean - not just visible dirt but also spillage of spirits/syrups and most dangerous broken glass


And here is a video showing you how to make crystal clear ice at home

https://www.youtube.com/watch?v=CboJJ5pu910