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How much ice do you need to make a good drink?
This is a question that comes up fairly frequently. Either from new bartenders or just someone wanting to make a good drink. My general rule of thumb is to use more ice than you think is necessary. At the bar, I'll pack a glass with so much ice that it crests over the top. Once you add the liquids, the ice level drops substantially.
Many people think this is just the bar being cheap, because ice is cheaper than mixers, but this isn't necessarily the reason. Most liquor related drinks have a higher alcohol percentage than beer or wine, so if they aren't cold, they'll have that "hot" alcohol taste. More ice ensures the drink is very cold and also helps to dilute out some of the alcohol, via melting.
A drink with a few cubes can taste rather flaccid. It will be slightly warm and taste like mixer, not a great drink. So my advice is pack the glass full. If you are making a strained drink, pack the shaker 3/4's full with ice.
85 Comments on How much ice do you need to make a good drink?
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Out of curiosity, does this hold true when serving something like a nice bourbon? I tend to be wary of a ton of ice at home in part because I know I'll probably put it down and forget about it for 15 minutes before returning to pick it up. Less an issue at a bar, though!
Over the last 30 years of Bartending, I have trained a trillion Bartenders. That could be a slight exaggeration, but not by much. One of their first lessons is about ice. I have them measure out two separate shots of white rum.(whatever amount the bar uses in a highball, I use 1.1/4 OZ.) Then I have them grab two glasses(whatever the house uses to put their rum and cokes in) Fill one with ice heaping over the top and one not quite full with the ice about a 1/2 inch from the top. Pour one shot each in the two separate glasses of ice and the one that was filled over the top with ice have them add coke till the the drink is 1/2 in below the rim. And the glass that was not completely full of ice have them add coke till it is up to the rim. Give them both a quick stir and taste. It is all about balance. Even though they both received the same amount of rum. You will notice that the glass that was heaping with ice taste like a good drink and the other glass taste weak....
As for Chris. It looks as if you are having a bourbon on the rocks at home. What I would recommend to you is BIG ice cubes. Or I should say. One big cube. You want one that is 1inch to 1.1/4 inch. square and use a chilled glass. Put a dry glass in the freezer. A wet one soaks up flavor from the other goodies in the freezer. But do NOT put the bourbon in the freezer. If you do you will not get proper melting of the ice cube and not have a small amount of water added that you need for a proper bourbon on the rocks.
I hope this helps.
Bruce Tomlinson
Great tips, Bruce. And, I like to use lots of ice when shaking and when building in the glass. I also like bigger cubes. Tony Abou Ganim once gave a great tip about 'double freezing' ice, which makes it harder. And, everyone knows, when it comes to a stiff drink from a good barman, harder is better. ;-)
Nice post
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