Ice used in the bar must be clean, fresh and free of any flavor. If tap water produces cloudy ice, try using bottled or distilled water.
Cracked ice: Wrap ice cubes in a clean tea tovel and place it on a firm surface. Hit it with a wooden mallet until the ice has broken into small pieces.
Crushed ice is broken more finely than cracked ice.
Fruited ice rings, decorated, colored and flavored ice is sometimes used to garnish punches and cocktails.
Rule: For large parties you will always need more ice than you have. Make or buy extra in advance.
Used in the following 924 drinks:
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.|
Find the answers in The Bartender's Handbook.
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