Why does ice matter in cocktails?

Ice is an important tool in cocktails, and it has many benefits other than just cooling down your drink. First, just with cooling, there are several different types of cooling down and mixing your drink. There are two options, "shaken or stirred", that most people know about. Shaken cocktails are typically more frothy, light, and well-blended. They are typically more cloudy, due to more ingredients. Shaken cocktails are better suited to citrus, sugary, or creamy bases. Shaken cocktails also affect the taste, which can provide a slightly "bitter" flavor profile. They are typically more diluted and colder than stirred drinks. Stirred drinks are typically silky, smooth, and clearer than shaken drinks. The taste maintains the pure and unique flavors of the spirits used in the cocktail. The temperature is still cold; however, it is just chilled. Because the drink is stirred, it results in a less diluted drink.

There are also several different types of ice that are used when making and serving cocktails. Typically, you would like to use non-acidic and non-basic water for your ice, and you would like to make it as clear as possible. This can be done by directional freezing, by freezing the ice from the top down, instead of from the sides to the center, like typical ice trays. However, you can also get clear ice by boiling your water and freezing it hot as well. This process will decrease the impurities that are added to your drinks while you are using your ice to cool down and mix your drink.

The different types of ice that are used are the standard 1-inch by 1-inch ice cubes, 2-inch by 2-inch ice cubes, ice balls, Collins spears, crushed ice, or cracked ice. 1-inch by 1-inch ice cubes are typically the most used ice type in the bartending world. They are very versatile and are the all-purpose option for shaking, stirring, and diluting a drink the proper amount. 2-inch by 2-inch ice cubes or ice balls are typically used in Manhattans, Negronis, Old Fashioneds, or just sipping whiskey served on the rocks. This provides a low surface-area-to-volume ratio, which means the ice melts slowly and allows you to enjoy your drink for longer without the drink becoming diluted quickly. Collins spears are long and rectangular, and shaped to fit highball or Collins glasses. They are used to prevent quick dilution, and are typically used with gin and tonics. Crushed or nugget ice is used to create a high-dilution, slush-like drink. These types of ice are typically used in refreshing drinks such as spiked lemonade or limeades, Mojitos, Mint Juleps, and tiki drinks. Finally, cracked ice is used to chill beverages very quickly and provide a less uniform texture to the drink.

Another thing that people should take note of is that if you order a drink with "no ice," you will not receive more alcohol or a larger pour. Bartenders use standard pours and are legally not allowed to serve more than 3 ounces of alcohol per drink (2-3 shots, depending on the bar or the bartender; however, most bars use the standard 1.5 oz per shot). The taste and quality of the drink will be worse than it would be if it had ice or was made with ice, and that would provide less enjoyment and make your experience worse as well, due to your drink becoming lukewarm fairly quickly. It is also a known "trick" to try to get more alcohol, which most bartenders will spot quickly, and they most likely will not take you seriously after that. If you want more alcohol in your drink, it is better for everyone if you order a shooter, a double, or just a stronger drink altogether. Trust your bartender, they typically have slaved over recipes and tried to make the drinks taste the best they can, so you can have a better experience.