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

"Don't be afraid, it's just a cocktails"... Should be what most people say to themselves before placing an order for a drink at a bar, right?

Honestly, when asked, most individuals have limited knowledge of what they are actually ordering or the terminology behind drink orders. Though cocktail history is deeply rooted, having just an general knowledge of key terms and practices can not only aid but make your overall cocktail experience that much more enjoyable.

When ordering utilize the spirit first chaser second rule unless the cocktail/drink of your choice has an official name (ex. Old Fashioned or Dark & Stormy) or you prefer a single spirit, which we will get into later. Instead of telling your bartender you would like a cranberry vodka, use your confident voice and state "I would like a vodka cranberry". Also, don't be afraid to be specific. I would like a Ketel One and cranberry or an Absolut and cranberry. This shows your bartender that you didn't get off the 21 train yesterday and affords you the grand opportunity to make the "call" on your own cocktail. Hence the term "call" brands vs "well" liquors, but thats for a different blog.

In conjunction with proper ordering, knowing how you like your spirits served, is crucial. Though terminology varies from bar to bar, city to city, spirit to spirit, and even bartender to bartender, a few cocktail serving methods hold true.

Neat - A single spirit that is unmixed as well as not chilled. This is usually reserved for spirits that by their nature are best served and enjoyed at room temperature.

On the Rocks - A single spirit that is served on or over ice. This is usually reserved for drinks or spirits that are enjoyed cold and with the addition of melting ice brings flavor profiles not achieved neat.

Up or Straight Up - A libation that is shaken or stirred with ice, strained and served sans ice. This is usually reserved for specific spirits and cocktails and is either at the discretion of the bartender or the patron.

Cocktail or Mixed Drinks - An alcoholic beverage crafted of varying ingredients and spirits not limited to flavor or amount that is uniquely its own. Most are named. Refer to them by name and trust your bartender as they usually are the experts. Let your pallet for cocktails roam free!

At Leisuremann's we want you to have an excellent cocktail experience no matter where you go. We sample our mix on the rocks, as we find the slightly cold and mellow melting of an ice cube lends subtle flavor profiles not achieved when consumed neat. With that said, enjoy how you please. The beauty of our mix, as well as most cocktails, is that you can make them your own. Try new things, new spirits, new ratios and overall have the cocktail adventure you desire.

Remember Keep Calm and Cocktail On!

Cheers.

Cliff