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This Week on “Dinner Classics” with Cocktail Maestro Norm Owen: Crystal Clear Ice

Station Blog2019-6-7By: Classical Staff

This week, Cocktail Maestro talks that essential ingredient that mostly goes unnoticed: Ice! Bartenders spend lots of time and energy chasing after perfectly clear ice — the holy grail of cocktail presentation. We’ll find out how to do it at home!

How to make crystal clear ice for your beautiful cocktails

Tools: A 5-litre cooler, a dull bread knife, a mallet, hot water.

Instructions: Fill the cooler with the hot water, and keep it in the freezer for 24 hours. Then remove it, and let the whole thing sit at room temperature for 1 hour. In a sink or bathtub, turn the cooler upside down. The ice should fall out – if it doesn’t wait a little longer. You will find the top of your ice block is white, while the bottom is clear. Tap the top part with the mallet, and most of it will fall away. Bang at the edges to get rid of whatever is left. Now that you have a block of perfectly clear ice, you will want to cut it into smaller pieces. Take the bread knife and saw a line in your desired spot; then tap it gently with the mallet – it should break in a straight line (if it doesn’t let the ice warm longer. At a certain point this it becomes quite willing to break where you want it to). Repeat as needed to create smaller pieces for your cocktails. Enjoy impressing your friends!


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