Ice is one of the most important cornerstones of cocktail making. As bartenders we have an obligation to know how to handle ice for our cocktails.
The only reason why a cocktail dilutes is because the ice melts and turns to water.
▫️In the video you will see a cube of ice which has a specific surface area in contact with the cocktail. This will provide a cool drink for a long time and will gradually cool with little dilution.
▫️By breaking this ice cube with a pick the surface area of the ice in contact with the liquid increases, these small pieces of ice will cool quicker because they have more water attached to their surface area, although they will also dilute faster.
-The example is that of a Mojito: a direct cocktail with little ice that will cool and dilute quicker.
➡️ Conclusion: the difference between these two types of ice is the surface area and the water stuck to the ice.
❤️ We hope that you like it and if you try it, we would be delighted to see your photos of the process through the Instagram and Facebook networks. Don´t forget to tag us so we can do it: @sanzcocktails.
❓ If any query arises, leave your comments below the video so we can help you.
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06 June 2022
❌ Sacred mistakes to avoid in cocktail making. We all know that the important thing about a cocktail is the taste first and foremost, and of course the aroma and aesthetic. 1️⃣ Using little ice: Bad… nobody wants to have their cocktail at a temperature that isn´t sufficiently cold and in optimum condition. […]
