More than meets the Ice. Why Ice matters in Drinks

More than meets the Ice. Why Ice matters in Drinks

In Malaysia, we all know ice is important. We are not talking about the same ICE as Donald Trump, Ice here as in Teh ais, kopi ais, ais kacang, nobody's drinking those warm lah. But when it comes to cocktails, ice does way more than just make things cold. Get it right and your drink goes from "okay lah" to "wah, steady!"

What does ice actually do?

Four things:

• Chills your drink

• Changes the texture

• Dilutes it to the right level

• Looks good, especially on Instagram

Know your ice

Standard cubes are the all-rounder. Good for long drinks and for stirring a Martini. One tip: use fresh, hard ice straight from the freezer. Wet, sloppy ice melts fast and waters down your drink. Sayang your good spirits!

Large cubes melt slower, so they suit short drinks in a lowball glass. They're also good for shaking. Just don't use them for stirring, because they won't melt enough to give the dilution you need.

Giant balls and cubes are for slow sipping. Your whisky or short drink stays cold without turning into water halfway. They're also shiok in a punch bowl for parties, especially with sliced fruit inside.

Crushed ice is the one for Juleps, Brambles and slushy-style drinks. More surface area means it chills and dilutes faster. It also makes blending frozen drinks much easier. Like ais kacang, but for cocktails.

Ice sticks are long, thin spears that fit tall glasses. They keep drinks cold without diluting too fast, and look pretty with edible flowers, berries or herbs inside.

Go one step further: make your own

Ice doesn't have to just sit in the drink. You can make ice shot glasses, ice mugs, ice buckets, even a big ice punch bowl. Your guests confirm take photos.

Easy DIY ice bowl or mug:

1. Find two plastic containers, one slightly smaller than the other.

2. Fill the bigger one halfway with water. Add fruit, edible flowers, herbs or berries.

3. Put it in the freezer, then float the smaller container on top. Weigh it down so it sits low in the water. Duct tape can help keep it in place.

4. Once frozen solid, run warm water over the containers to pop it out.

   
   

Want a wreath? Use a bundt tin with a bit of water and decorations. It comes out as a ring. Try different shapes and water levels, and you'll end up with something nobody else has.

Clear ice: the gold standard

Does it change the taste? People still argue about this. But crystal-clear ice looks so premium, can't deny.

Cloudy ice comes from impurities and air bubbles. The trick is to freeze the water slowly. You can buy directional-freezing trays, or try these two methods:

Boil method: Boil the water, let it cool, then boil again and cool to lukewarm. Freeze in ice trays.

Cooler method: Fill a clean food container with water (boiled and cooled to lukewarm is best). Don't put the lid on. Freeze for about 20 to 24 hours. The top freezes first and pushes the impurities down, so you'll find watery, cloudy stuff at the bottom. Pour that away and you're left with a clear block. If part of it is cloudy, just cut off the clear part.

Safety first: Cutting ice blocks can be dangerous, so don't play play. Put the block on a clean tea towel, score it with a serrated knife, then chip away carefully with a pick or chisel.

The one rule to remember

If your ice is floating in your glass, you need MORE ICE. Full glass is a cold glass!

That why it's more than meets the Ice.