The Icy Truth

 
 

Whether cubed, sphered, squared, tubed, crushed, shaved, rectangular, conical, vanilla, or melted, ice is as pivotal of a component to a great cocktail as the booze itself. 

Ice dates back to the dawn of man. More specifically, ice was always here, we just didn't know how to use it to our advantage.  

Not until the early 1800's did ice really make it debut into beverage culture, being perceived more as a luxury than simply a winter nuisance. 

Throughout the years, the science of mixology has grown utilizing ice to enhance subtle flavors, draw out aromas, and simply boost most of our favorite cocktails. (Get a little more in-depth about ordering terms that revolve around ice with our blog - Know What You're Ordering?)

Cool stuff right? We sure think so.

With that said and with your best interest in mind, we figured it was a little easier to just let Adam Rogers, Articles Editor for Wired and Jennifer Colliau, Beverage Director, The Interval, explain the ins and outs of ice on a segment of Wired's Booze Science.

They REALLY know their stuff.

So take a break, mix a drink, and get your brain in gear from some booze science that will change the way you look at your next cocktail and ice altogether.

Cheers // Cliff

Clifford Couvillon

Leisuremann's, 111 Aberdeen Drive, Lafayette, LA, 70508