Ice size DOES matter…

Ice in Cocktails is frozen water, so why is it really a topic?

Think about it – Ice is the one ingredient universal to almost every cocktail made.

In my humble opinion, Ice definitely deserves a place in the spotlight – not only in bars, but equally important; in YOUR home-bar.

A clear sphere of ice, has many uses – one of them is the visual part…

The Experience

Basically, Ice chills your cocktails but not only that – it becomes a vital part of your crafted cocktail.

If you use too little Ice, it will dilute faster and “water down” your cocktail experience – sometimes wanted, often not.

I want my cocktails as cold as possible, and with low/slow dilution – I want the same experience from sip number 1 to the last.

Dilution shall not be seen as a bad thing, but it needs to be “controlled”.

Proper dilution can actually open up some spirits, by emphasizing some aromas and masking others.

In the end, Mixology is all about creating balance. Ice is an important key player in this mix!

Remember; Ice is a third of your cocktail!

Ice comes in many forms, and for many different uses…

4 types of ice

There are 4 basic forms of Ice, and if you really want to make some Mixology Magic, it’s important to understand why and when to use the 4 types; Cube, Cracked, Crushed and Block.

Cubes

I use the Cubes when I shake, stir, or use sodas/tonics in my mixes.

The larger the Cubes you use in the cocktail itself, the slower it melts thus causes less/slower dilution of your concoction.

I mainly use the smaller Cubes in my G&T and highball serves.

I often use the big Cubes in my spirit-forward cocktails, such as the Manhattan or Vieux Carré. This to keep the cocktail experience chilled for longer, but also to enhance the balance in the concoction, creating further dilution as required.

With large Cubes you can keep the cocktail temperature and dilution consistent for a larger period of time, so you don’t have to rush.

Do remember whenever you stir or shake you also dilute the cocktail itself. The longer your shake or stir, the more you dilute.

Size does matter; If you shake/stir with smaller cubes, you will dilute it more than if you use larger cubes.

If you want an easy method of making crushed ice, simply use a clean towel and a hammer and crush the cubes. This is not only an easy method to use, it can also be quite therapeutic.

Burn baby, Burn…

Cracked

When you want to make a frozen cocktail, use Cracked Ice (smaller than Ice Cubes). This will not clog your blender as with the bigger Cubes.

Keep in mind though, that Cracked Ice melts faster and dilutes your cocktails. Once again, the more Ice you use, the slower the dilution.

I mainly use Cracked Ice for Frozen Daiquiris or Margaritas.

Crushed

Crushed (shaved) Ice is very fine Ice that you normally will find in the fountain soda machine at your favourite Fast Food restaurant.

Use this type of ice when you want to make snow cone cocktails.

Great for warm Summer days, but in my eyes more “fun” than a complex “cocktail experience”.

Blocks

Some cocktail bars use large Blocks of ice to create smaller, usable ice blocks for cocktail crafting’s.

This is rarely seen in the home-bars purely due to the practicalities and space limitations. Yes, they look awesome, but in my opinion, using large Ice Cubes works just as fine, and with the same benefits.

Nothing like a clear cube of fresh Ice…

How to make your own (Clear) Ice.

There is Ice and then there is Clear Ice.

After I have started to use the Ice box from dICE, which creates crystal clear Ice Cubes right in my own small freezer, I never use “normal” cloudy Ice in my cocktails.

I have started to see Ice as a vital part of the cocktail experience itself. The whole cocktail experience includes the important visual part, and clear Ice definitely have more visual appeal than your “normal” cloudy Ice.

Once again remember, that Ice is a third of a cocktail.

Simply by using distilled, purified, spring or bottled water, you are way ahead in the Ice game.

If you use unfiltered tap water, you get that cloudy Ice and, in the end, a lesser cocktail experience.

Another way to make your own Clear Ice is to fill a large Igloo or similar cooler in your large freezer and leave the top off. The water will freeze from the top down only, since the sides are insulated. That way, only the bottom 25 percent or so of the cooler will remain cloudy.

You can also buy your Ice. But once again, taste the Ice before use. Being one third of the cocktail, the Ice should not be the ingredients that ruins your hard work and, in the end, the whole cocktail experience.

I wish you all great Iced Cocktail Experiences., and see you on my Instagram Feed.

Don’t forget to checkout my other Mixology Articles.

Using the right Glassware matters…

When reading a cocktail recipe, it often suggests a style of glassware used for that drink.

There are certain un-written rules within the World of Mixology, and every Cocktail recipe made, is designed for a specific Cocktail glass, to get the “correct experience” and fully take advantage of the creation in hand.

Why is this even important you might ask? With this Guide you will hopefully see why it indeed is important.

The right kind of Glassware often makes the Cocktail…

SHOP YOUR OWN GLASSWARE

I love to shop and find new glassware – the more vintage the better. Don’t be afraid to buy it second-hand; this if often where all the gems are located.

The first tip; Don’t buy very thin glasses – these will most likely break at one time or another, while hand washing them, and you will instantly regret losing one of your favorite glasses this way.

After washing your priceless glassware, dry them immediately to avoid water spots – sipping from a crystal clear glass is part of the Cocktail Experience.

THE ESSENTIAL GLASSWARES

The Martini Glass

This conical shaped glass is often used for serving Martinis – so this glass is simply referred to as a “Martini Glass”, but the correct term is actually a “Cocktail glass”.

Use this glass for any kind of Martini variation (like my favorite one; Espresso Martini) or any short drink. The drinks enjoyed with this kind of glass, is often “served up” (without ice). I do however enjoy a large block of clear ice in mine – to keep it chilled for longer, and for its beauty.

Chill your glasses before pouring into it…

The Coupe Glass

This broad-bowled shaped glass, is often used for the same purpose as a Martini glass, and is often seen to even replace the Martini glass.

Use this glass for cocktails that are served “up” (no ice), like the Manhattan (Bourbon/Rye, Sweet vermouth, bitters) or Gimlet (Gin, Lime juice and Simple syrup).

I often serve my cocktails made in a Coupe glass, with a large block of ice. I do this because I enjoy that the drink is nicely chilled from start until end. By using a large block of ice, it won’t dilute the drink too much either.

The Coupe comes in many variations – find your favorite…

The Old Fashioned Glass.

This short tumbler of a glass, is often used for serving short mixed drinks or straight pour of liquor served over a large block of ice.

Often referred to as a “lowball” or “Rocks Glass”, this is one of my absolute favorite glasses (partly because one of my favorite cocktails, The Old Fashioned, is made using a glass of this type.

My favorite Old Fashioned variation contains Rum, Maple Syrup, Chocolate bitters and a dehydrated orange wheel – stirred with great patience and to perfection.

Nothing like a short tumbler of a glass…

The Highball Glass

This tall glass, shaped like a chimney, is often used for serving mixed drinks filled with plenty of quality ice.

The recipes are often build directly in the glass itself, by pouring the ingredients directly over the ice finished by a wee stir.

The most classic cocktail using this type of glass is for sure the “Screwdriver” (Vodka, orange juice and plenty of ice) or the Legendary “Gin & Tonic”.

When ready for it, I recommend you try serving a “Dark & Stormy” (Dark rum, lime juice, topped with lime wedges and ginger beer) or the “Cuba Libre” (Rum, lime juice, topped with lime wedges and cola).

Tall & Grand…

The Margarita Glass.

This bowl shaped glass, is often used for serving margaritas, either on the rocks or frozen.

These glasses often comes with a wide rim, making it easy to add sugar and/or salt.

Want to share with good friends? Don’t worry, these type of glasses can easily be found in really large sizes, containing up to 60oz/180cl of liquid.

My all-time favorite Margarita, must be the “Strawberry Margarita”; Light rum, Triple sec, lime juice, sugar and plenty of strawberries, blended with ice.

Nothing like a crisp Margarita…

The Champagne Glass.

This tall, thin glass, is often used for serving Cocktails containing Champagne.

This type of glass is designed, on purpose, to keep the Champagne’s bubbles in the glass longer.

My favorite Champagne Cocktail must be the “French 75”; Gin, Lemon juice, Simple Sugar Syrup, topped with Champagne (or prosecco), and garnished with a lemon peel.

Always elegant in its form…

THE NEXT STEP

Now that you got the Basic’s all done, why not take it a wee step further?

THE TIKI MUG.

These kitschy ceramic mugs, often formed as various animals or Polynesian Gods, invites you to create funky-fresh cocktails.

I recommend that you try the “Grog” (Dark rum, lime juice, Demerara syrup and water, filled with plenty ice, garnished with plenty of flowers and fresh citrus fruits).

THE COPPER MUG.

These metallic mugs will keep your cocktails super cold and chilled (or so myth has it), and is a pleasant sight for sure.

The mug quickly takes on the Cocktails icy temperature, therefore turning the whole mug into a super icy and frosty vessel.

Don’t deny yourself a nice and fresh “Moscow Mule” (Vodka, Lime juice, topped with ginger beer, garnished with lime wedges and fresh lemon thyme).

THE PUNCH BOWL.

Not really a “glass” as one knows it, but rather a bowl perfectly for serving many guests at a time, and can be made ready before the guests arrive, making it very practical as well as festive.

I definitely recommend the always crowd-pleasing “Fish House Punch” (Dark rum, Cognac, Peach Brandy, Black Tea, Lemon juice, Simple syrup, Fresh lemon wheels and plenty of ice).

THE SUM

With these types of glasses stocked in your own very Home Bar, you are all set to enter the wonderful World of Mixology.

Don’t be afraid to experiment, and don’t be afraid to “break the rules” – only through “Trial & Error” can you really perfect your own Cocktail Creations.

Be sure to check out some of my favorite Bar Tools.

Find your own favorites, and play with them…

TWO PLAYFUL CREATIONS

FIFTY ELDERS

3 cl Fifty Pounds Gin

3 cl Yellow Chartreuse

3 cl Elderflower liqueur

2 Dashes Aromatic Bitters

Stir all ingredients directly in a champagne glass with plenty of ice

Top with Classic Tonic

SWEET FIFTY

2.5 cl Fifty Pounds Gin

2.5 cl Rosé Vermouth

2 cl Violet Liqueur

Stir all ingredients with plenty of ice

Strain into a chilled old fashioned glass over a large ice block

Garnish with a dehydrated lime wheel and a wee Rose flower

ENJOY & SKÅL

Always prioritize natural lighting when shooting cocktails…

SHOOTING COCKTAILS IN NATURAL LIGHTING

Always seek the option to use Natural Lighting!

Lighting is key in order to take gorgeous looking captures and always get people’s attention.

Whether you shoot with your Smartphone or Camera, lighting plays the vital role.

Seek out the closest window/door etc. and prepare your captures there. A table with some reflective surface works wonders, and then simply put the cocktail on the table and “walk around it”.

Look for where the light hits the cocktail the best, and as you prefer it – this is the angle you want to shoot from.

If you have some kind of reflector (white cardboard, white shirt or additional lighting) you want that “light” to come from the side of the cocktail, enhancing the effects even more.

By using vivid ingredients you attract your audience

BRIGHT AND CLEAR 

Intense bright and colourful Cocktails works the best. “Brown” cocktails tend to never get as much attention as the colourful ones – regardless of what actually tastes the best.

Think about colour contrasts. A bright and intense red coloured Cosmopolitan, for example, with a bright green lime garnish have a fantastic appeal to the viewer.

Clear cocktails, instead of “muddy and foggy” cocktails, works the best – if you prioritize what “looks good on Social Media”.

Personally, I prefer what tastes the best, but at the same time, looks appealing and inviting for the viewer.

If you have a “muddy and foggy” cocktail at hand, try to garnish it with something that draws attention; an edible pretty flower, a dehydrated citrus garnish etc.

Just remember; it should always be about the taste!

Get up close and personal…

CLOSE UPS 

Now focus on the cocktail with your camera and snap away. Try different angles and distances. Often getting up close and personal to the cocktail works the best.

Think also about backgrounds.

When taking the captures close to the cocktail, you will often get a nice and blurry background. You want the background to be there, but not take over the shot and confuse the viewer. Place some props (such as bar tools, bottles, plants etc.) but don’t overdo it.

You want the focus to be on the cocktail, but setting the right kind of “mood” is key!

I can’t wait to see and hear more about your own experiences, so feel free to chip in.

In the meantime check out more creations on my IG feed.

BACK TO MORE MIXOLOGY ARTICLES

During my Adventure in the Fields of Home Mixology, I have made a lot of lessons learned, new discoveries and valued experiences, that I want to share with you in my Mixology Articles.

The best way to start your own adventure is to create and invent, while learning from other Mixologists.

It’s impossible to know everything about a field. Instead it’s a constant learning and refinement process, getting as much inspiration as possible. Find it in fellow Mixologists and Home Bartenders, and try to work them yourself. It’s all about making your own experiences and learnings.

The brilliant Mixologist studies the world, which is reflected in his/her drinks.

Please feel free to explore a couple of Articles I have written for various purposes – find them all in the Mixology Articles Menu.

ENJOY & SKÅL!

Shooting Cocktails for Social Media – Click the pic…