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.
