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GET CLEaR ON ICE
Better ice makes better drinks. America’s cocktail renaissance has expanded drinkers’ knowledge of spirits, amendments, glassware and eye-catching garnishes. But more often than mixologists would like, drinkers overlook the dense and...
Keep it chill
Some mixologists credit [dense and crystal-clear] ice with as much as 40 percent of a cocktail's overall quality.
Think Big
Since dense ice chills a spirit and dilutes it slowly, the boldness in Bourbons and Ryes can be savored longer when poured over large rocks and spheres.
That’s cool
A sphere has the largest surface area of any geometric shape, so it should melt slower than a cube— whose angled edges tend to induce dilution.
Good Form
American bartenders’ desire for dense, clear ice goes back to at least the late 19th Century, when huge blocks of ice were chipped and chiseled into large cubes and spheres.
Size matters
Small, dense ice is ideal for shaking cocktails because it helps bind alcoholic and nonalcoholic ingredients together without overdiluting them. Bonus: it creates a frothy texture for added appeal.
chill
Big
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Form
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CHILL RECIPES
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