Here’s a tip for your next trip to your favorite watering hole: find the ice machine. The state of a bar’s ice machine speaks volumes about the establishment’s overall attitude toward the customer experience and, sadly, most bars fall frighteningly short. I remember a particular ice machine at a local bar that was crammed in the corner of a perpetually too-hot storage closet. The cooling vents looked like my dryer’s lint collector and sheets of ice would fall into the bin speckled with black dots. I stuck to pints (at least the beer lines were cleaned regularly).
But times, they are a-changin’. Upscale joints are now paying closer attention to their ice, ice, baby, (had to be done—just be glad it wasn’t this post’s headline), according to an article in the L.A. Times. Triple-filtered, custom-cubed, hand-chunked ice is becoming all the rage in places from the Windy City to all the way across the pond in London. But come on, just how important is ice to a cocktail? As long as I can taste the booze, does it really matter where my ice comes from or what it looks like?
You’re damn straight, it does. Ice impacts a cocktail in a number of ways:
It chills the drink.
Cocktails are meant to be served cold. This can be achieved either by stirring the cocktail directly in a glass with ice cubes, blending it with crushed ice, or shaking it with ice and straining it (into an empty glass or a glass filled with new ice).
It lends a cocktail proportionality.
What the hell does this mean? It means the next time you ask me for less ice in your drink, I’m going to laugh at you. A cocktail generally contains 1.5-2 oz. of booze. If the balance of the glass is filled with mixers, you’ll get a mixer-heavy cocktail that tastes like poo. Patrons who feel ice is the enemy in their cocktail should probably stick to hanging out at frat-friendly bars filled with white caps.
It enhances flavor.
Believe it or not, a little dilution is a good thing. As ice melts, it helps open up the alcohol and marry the flavors in the drink. This is why whisky is often drunk with a splash of water.
So does this justify paying the inevitable added costs of a cocktail mixed with frozen brand name bottled water that’s been hand-cut on the bar?
Read more here.
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tnx for info!!…
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спасибо за инфу!!…
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благодарю!!…
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спс!!…
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tnx for info!…
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áëàãîäàðñòâóþ!!…
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tnx for info!…
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tnx!…
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áëàãîäàðñòâóþ….
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thank you!…
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ñïñ!!…
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ñïñ!…
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ñýíêñ çà èíôó!…
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ñïàñèáî çà èíôó!…
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ñýíêñ çà èíôó….
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good!…
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tnx for info….
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áëàãîäàðñòâóþ….
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áëàãîäàðþ!!…
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tnx for info!!…
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hello!!…
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ñïñ!!…
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ñïàñèáî çà èíôó….
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thanks!…
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tnx for info….
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good!!…
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ñïñ çà èíôó….
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ñýíêñ çà èíôó!…
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áëàãîäàðñòâóþ!!…
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good….
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thanks!!…
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áëàãîäàðñòâóþ….
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ñýíêñ çà èíôó….
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thanks!…
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tnx for info!…
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hello….
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ñïàñèáî çà èíôó!…
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thanks….
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ñýíêñ çà èíôó!!…
.…
tnx for info!!…