Ice is a crucial ingredient in cocktails, yet it is often overlooked. As summer approaches and we find ourselves experimenting with new cocktails at home, The Icebox has partnered with renowned mixologists from Cocktail Circus and James Bowker Drinks to share tips on how to elevate your cocktail game and prevent dilution. In fact, using enough ice can make a significant difference in the taste and quality of your drinks, as experts and gin ambassadors have revealed. Read on to discover why ice matters in your cocktails and how you can use it to enhance your drinking experience this summer.
Importance of Ice in a G&T:
When it comes to making the perfect gin and tonic, ice plays a crucial role. According to Bombay Sapphire senior ambassador Sam Carter, the perfect gin and tonic should include ginger, a mint sprig, and a generous amount of ice, all served in a balloon glass. Carter recommends using lots of ice because it melts at a slower rate, keeping the drink colder for longer and maintaining the flavors. In fact, using enough ice can prevent dilution and make your drink more enjoyable.
Greenall’s gin Master Distiller Joanne Moore also emphasizes the importance of using lots of ice in cocktails. She explains that filling your glass with ice cubes not only makes your drink colder, but it also dulls the effect of alcohol in your mouth, resulting in a more pleasant taste. Moreover, the larger surface area of a super cube or shard allows for more carbon dioxide in your tonic to form bubbles, adding to the overall experience of your drink.
As summer hits, we run the risk of drinks melting quickly and …. Dilution! Pillar ice or a large cube or shard will chill down your drink quicker, is much slower to melt than an average cube because of the crystal-clear carving dense ice we use. Colder drinks mean the integrity of the ice is maintained for longer keeping your drink fizzy and cold for longer too!
No one likes a warm G&T after all…
Cocktail Circus owner and grand ambassador of Grand Marnier UK and bar manager at Mews of Mayfair celebrated world cocktail day with a scrumptious Victoria Highball. Using handcrafted empress1908 gin – a micro distilled botanical gin, absentroux (herbal wine), pineapple syrup and tonic all perfectly crafted in a high ball glass with an icebox crystal clear large ice pillar- basically a chunk taking up the entire glass! Subtle earthy notes and an all-natural indigo hue with the addition of citrus and botanical gingery cinnamon bark flavours.
Check out the full recipe over at @cocktailcircus.
Ice is a crucial ingredient in cocktails, yet it is often overlooked. As summer approaches and we find ourselves experimenting with new cocktails at home, The Icebox has partnered with renowned mixologists from Cocktail Circus and James Bowker Drinks to share tips on how to elevate your cocktail game and prevent dilution. In fact, using enough ice can make a significant difference in the taste and quality of your drinks, as experts and gin ambassadors have revealed. Read on to discover why ice matters in your cocktails and how you can use it to enhance your drinking experience this summer.
Importance of Ice in a G&T:
When it comes to making the perfect gin and tonic, ice plays a crucial role. According to Bombay Sapphire senior ambassador Sam Carter, the perfect gin and tonic should include ginger, a mint sprig, and a generous amount of ice, all served in a balloon glass. Carter recommends using lots of ice because it melts at a slower rate, keeping the drink colder for longer and maintaining the flavors. In fact, using enough ice can prevent dilution and make your drink more enjoyable.
Greenall’s gin Master Distiller Joanne Moore also emphasizes the importance of using lots of ice in cocktails. She explains that filling your glass with ice cubes not only makes your drink colder, but it also dulls the effect of alcohol in your mouth, resulting in a more pleasant taste. Moreover, the larger surface area of a super cube or shard allows for more carbon dioxide in your tonic to form bubbles, adding to the overall experience of your drink.
As summer hits, we run the risk of drinks melting quickly and …. Dilution! Pillar ice or a large cube or shard will chill down your drink quicker, is much slower to melt than an average cube because of the crystal-clear carving dense ice we use. Colder drinks mean the integrity of the ice is maintained for longer keeping your drink fizzy and cold for longer too!
No one likes a warm G&T after all…
Cocktail Circus owner and grand ambassador of Grand Marnier UK and bar manager at Mews of Mayfair celebrated world cocktail day with a scrumptious Victoria Highball. Using handcrafted empress1908 gin – a micro distilled botanical gin, absentroux (herbal wine), pineapple syrup and tonic all perfectly crafted in a high ball glass with an icebox crystal clear large ice pillar- basically a chunk taking up the entire glass! Subtle earthy notes and an all-natural indigo hue with the addition of citrus and botanical gingery cinnamon bark flavours.
Check out the full recipe over at @cocktailcircus.