Ice&Cooling.
The essential knowledge for every bartender.
To create a beautiful texture and perfectly balanced cocktail it takes more than just perfect ingredients. Important part of the process is cooling and use of ice, or any alternative form of cooling. Also the final temperature of the cocktail is something what can help you to release the flavor and aroma, or something what locks it and destroy the whole experience. But first of all the essential terminology, so let’s have a look.
COOLING
Cooling is a thermodynamic reaction of heat exchange between ice and liquid. In fact, when ice is at about 0 °C and comes into contact with a cocktail which has the temperature of about 20 °C, the ingredients approach an equilibrium and thus the ice is heated and melted, and the cocktail is cooled. When equilibrium is reached, no further melting nor cooling of ice takes place. A temperature of -5 °C to -10 °C can be achieved within a drink thanks to alcohol, which has a lower freezing point. Shaking and stirring increase the surface area of the liquid that is in contact with the ice and substantially accelerates the cooling process
ICE
There is no one ingredient more important than ice when preparing a cocktail. It is used to assemble or serve a large variety of drinks. However, it’s quality cannot be neglected either. Using the right ice for the chosen method of preparation and serving are things that separate success from failure when preparing a drink, and therefore never underestimate its given properties of quality. Ice not only cools a drink, but also acts as a diluting agent. Water which melts from the ice has the ability to create a drink of balance, refined aroma and magical flavor.
CUBES
Are a multifunctional variety of ice shape, that are more commonly found and used in a bar. Cubes are used primarily in preparation for cocktails which are thrown, shaken, or stirred but also go hand in hand with drinks served on ice.
ICE BLOCK
Used for aerating a drink which consequently creates a lighter texture for guests to enjoy. Recommended for drinks such as Old Fashioned or Negroni, where a quality ice block with a smaller surface area than a full glass of ice, will keep the drink cooled for longer with a lower quantity of melted water. These blocks can also be produced in the comfort of home by gradually freezing water. However, nowadays the procurement of a local ice supplier has become more popular due to its efficiency and an assurance that ice retains a higher and more consistent quality.
CRUSHED ICE
In the bartending community crushed ice is primarily used for blended frozen drinks but is also included in classic drinks which explicitly require crushed ice due to a greater amount of water melting into the final product.
GRATED ICE - KAKIGŌRI
Inspired by the Japanese Kakigōri ice dessert which consists of grated ice made using a hand grater and drizzled with flavoured syrup. This type of ice is equally useful when making cocktails because it is finer than crushed ice and interesting in terms of texture and visual appeal.
DRY ICE
Dry ice is a solid form of carbon dioxide - CO2 with a temperature of -79 °C, which passes from its solid state directly to one that is gaseous and can be used to heighten the visual or aromatic aspects of an experience. The higher the temperature difference between the liquid it is poured on and the dry ice, the more pronounced the reaction and steam it creates. Ideally use hot water. Dry ice can also be used to carbonate liquids. Due to its low temperature, handle dry ice carefully while wearing gloves or holding a ladle.
LIQUID NITROGEN
A liquid form of nitrogen gas that has an extremely low temperature of -196 °C. When using it in a bar, safety is absolutely paramount, as it can irreversibly create burns if it comes into contact with skin or when consumed. Therefore, do not use it while serving drinks, but rather for producing ingredients, where the process and experience can be used as inspiration in the kitchen. For example, liquid nitrogen can be used for producing various types of ice cream with exceptional textures which can prove as useful alternatives when thinking of ways to cool a drink. It can also be used to freeze fruit or flowers, which can then be crushed and broken down into small particles that can be sprinkled as a garnish.
ALTERNATIVE FORMS OF COOLING
Various forms of ingredients can be used to cool down a drink, whether it be flavored ice extracted from various juices or purees, to wood, beeswax, sterilized stones, or frozen fruits such as grapes or pineapples - which can be compressed with a large selection of different liquids - an example could be pineapple compressed with a exclusively smoky whiskey.
