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How to make the perfect ice for cocktails

Quality ice makes a difference when it comes to cocktails. Consider these tips when preparing drinks at home.

Chunks: To make large cubes that melt slowly, use single-serving yogurt containers. Eat the yogurt first! And wash thoroughly. Large cubes are ideal for whisky on the rocks, especially if you like to chill expensive bourbons and single malts.

Cover up: Once the single cubes are frozen, reseal them with the yogurt lid or plastic wrap. Wrap conventional small-cube trays in plastic. This will prevent the ice from absorbing freezer odours.

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Crushed ice: This is ideal for mint juleps and slushie-style sweet cocktails (such as margaritas and tiki drinks), especially ones you want to drink with a straw. Wrap cubes in a clean dish towel and pound gently with a meat mallet.

Water: For a better-tasting drink, use distilled or filtered water in your cube trays and plastic containers.

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About the Author
Life columnist

Beppi Crosariol writes about wine and spirits in the Globe Life and Style sections.He has been The Globe's wine and spirits columnist for more than 10 years. In the late 1990s, he also wrote a food trends column called The Biting Edge.Beppi used to cover business law for ROB and previously edited the paper's weekly technology section. More

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