Cubed Ice
Also known as: ice cubes
In short
Ice cubes are the secret main ingredient of every cocktail: small cubes chill lightning fast in the shaker, large cubes melt slowly in the glass. We explain why size and quantity decide cold and dilution.
In depth
Ice is an ingredient, not an afterthought
The most important sentence first: ice is an ingredient, not an extra. It does not just chill, it also dilutes, in a controlled way. Dilution opens up flavours, while at some point water just tastes like water. The matching line: dilution is the ingredient, watering down is the accident. That is why the right ice helps decide whether your drink lands balanced in the glass or watered down.
Small cubes: the tempo
Many small cubes mean a lot of surface area, a lot of surface area means fast chilling and fast dilution. That is why they go into the shaker and the mixing glass: first the drink gets properly cold, then it moves into the glass with the right amount of water.
Large cubes: the patience
In the glass, the opposite applies. A large cube has little surface relative to its size, melts slowly and keeps your drink cold for a long time without watering it down. Perfect for spirits on the rocks or spirit forward drinks like a stirred martini: stay cold, drink at ease.
Remember this one
The cube makes the calm, crushed ice makes the cold, clear ice makes the show.
At our lounge
Your drink gets fresh ice in the amount that fits it. An extra large cube? Just say so.