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    00:00:00
    - When you go into a good cocktail bar,
    00:00:02
    you'll hear this.
    00:00:03
    (ice shakes)
    00:00:04
    Or barely this.
    00:00:05
    (glass tinkles)
    00:00:07
    Or this.
    00:00:08
    (drink shakes)
    00:00:09
    See this?
    00:00:10
    (ice cracks)
    00:00:11
    Or this.
    00:00:12
    (liquid pours)
    00:00:13
    It can make a cocktail look like this, or like this.
    00:00:18
    Ice is at the center of almost every cocktail,
    00:00:21
    but its shape really matters.
    00:00:22
    There's a very good reason
    00:00:24
    why we use one shape of ice for one drink
    00:00:26
    and another for a different one.
    00:00:29
    We're gonna take a deep dive into ice,
    00:00:31
    including my favorite cocktail topic, clear ice.
    00:00:35
    How to make it, cut it,
    00:00:36
    and use it.
    00:00:38
    It's not hard to do,
    00:00:39
    and the science behind it
    00:00:40
    is surprisingly interesting.
    00:00:43
    Ice turns a bunch of liquids into an actual cocktail.
    00:00:47
    Ice is to cocktails what heat is to cooking.
    00:00:51
    (fast-paced jazzy music)
    00:00:55
    Just like you wouldn't serve raw chicken,
    00:00:57
    you wouldn't serve a warm martini.
    00:01:00
    Ice and agitation is where the transformation happens.
    00:01:03
    Ice adds enough water to a drink, so it's balanced.
    00:01:05
    It chills it, and if you're shaking a cocktail,
    00:01:08
    it adds aeration and texture to the drink.
    00:01:11
    (fast-paced jazzy music)
    00:01:12
    (liquid pours)
    00:01:13
    Ice is frozen water,
    00:01:15
    but its shape determines how it acts.
    00:01:18
    Each of these samples
    00:01:20
    is five and a half ounces of ice.
    00:01:22
    These three martinis are identical,
    00:01:24
    except for the size and shape
    00:01:26
    of the ice I used when I made them.
    00:01:28
    Let's see the results.
    00:01:30
    (liquid pours)
    00:01:40
    Wow.
    00:01:42
    The crushed ice gave us by far
    00:01:44
    the greatest volume of final drink
    00:01:45
    because it melted the most,
    00:01:47
    and that's because it had the greatest surface area.
    00:01:50
    In fact, the surface area of the crushed ice
    00:01:52
    is more than four times greater
    00:01:54
    than the two inch cubes,
    00:01:55
    and that determines how it's used.
    00:01:57
    The extra surface area
    00:01:59
    allows for a more rapid heat transfer.
    00:02:02
    Crushed ice chills and dilutes
    00:02:04
    way more quickly than a big cube,
    00:02:06
    which is why our crushed ice martini
    00:02:08
    is so much bigger.
    00:02:09
    (fast-paced jazzy music)
    00:02:14
    Bartenders will use this to their advantage.
    00:02:16
    Some drinks are meant to be drunk long
    00:02:18
    and well watered down,
    00:02:20
    and the ice you use really allows for that.
    00:02:22
    You can make crushed ice in a food processor.
    00:02:24
    The traditional way was to use
    00:02:26
    a canvas Lewis bag and mallet,
    00:02:28
    (mallet pounds)
    00:02:29
    but you can replicate it
    00:02:30
    with just a rolling pin, a zipper lock bag,
    00:02:33
    and a heavy dish towel.
    00:02:34
    (ice rattles)
    00:02:35
    Add cubed ice to the bag,
    00:02:37
    wrap it in the towel,
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    and smash it with the rolling pin.
    00:02:40
    (rolling pin pounds)
    00:02:46
    (ice shakes)
    00:02:49
    You can get the ice to a really nice consistency,
    00:02:52
    and then you can store it in the freezer
    00:02:53
    in the zipper lock bag.
    00:02:55
    The cutting board I'm working on
    00:02:56
    is made by Teakhaus, the sponsor of this series.
    00:03:00
    It's made from sustainably harvested teak.
    00:03:02
    Now, if you ever cut on hard surfaces,
    00:03:04
    you know that the impact of the knife on that surface
    00:03:07
    can make cutting a little jarring.
    00:03:09
    The thing that makes teak special
    00:03:11
    is that it's soft enough to be a pleasure to use,
    00:03:14
    but hard enough to withstand damage.
    00:03:17
    I'm gonna use the crushed ice
    00:03:18
    to make a Jungle Bird.
    00:03:20
    (ice crunches)
    00:03:21
    Fill a Highball glass halfway with that crushed ice.
    00:03:25
    Then we're gonna add pineapple juice,
    00:03:27
    aged rum,
    00:03:29
    Campari,
    00:03:32
    lime juice,
    00:03:34
    and simple syrup.
    00:03:36
    This is a swizzle stick.
    00:03:38
    It's actually a branch from the swizzle stick tree,
    00:03:41
    which is native to many of the Caribbean islands.
    00:03:43
    You can also just use a bar spoon in the same way.
    00:03:46
    Insert the swizzle stick prong side down into the glass
    00:03:49
    and use a rapid back and forth motion to swizzle,
    00:03:52
    slowly moving up and down.
    00:03:56
    It froths it and quickly chills it.
    00:03:59
    Using the crushed ice with all that surface area
    00:04:01
    means I just have to swizzle for 10 seconds,
    00:04:04
    then top with more ice.
    00:04:06
    (fast-paced jazzy music)
    00:04:07
    And garnish.
    00:04:09
    (fast-paced jazzy music)
    00:04:19
    Such a great drink.
    00:04:20
    It's a little sweet, it's a little bitter.
    00:04:23
    It's refreshing,
    00:04:24
    fruity, and complex.
    00:04:26
    But this is a drink that's designed
    00:04:27
    to change as you drink it.
    00:04:29
    It starts off quite intense and strong,
    00:04:32
    and soon gets watered down.
    00:04:33
    Then it becomes more refreshing.
    00:04:37
    Mm.
    00:04:39
    (jazzy music)
    00:04:43
    At the other end of the spectrum
    00:04:45
    are big blocks of clear ice.
    00:04:47
    But here's the thing.
    00:04:48
    When you take ice out of an ice cube tray,
    00:04:50
    it's never clear.
    00:04:51
    The edges are clear,
    00:04:53
    but then there's a haze right in the middle.
    00:04:55
    That outer bit is an orderly ice crystal lattice.
    00:04:58
    But then as the water freezes,
    00:05:00
    impurities in the water,
    00:05:01
    minerals like calcium,
    00:05:03
    magnesium, and fluoride,
    00:05:04
    get pushed out of solution,
    00:05:06
    and irregular tiny little crystals form
    00:05:08
    and ruin your perfectly clear ice.
    00:05:11
    So what if you used distilled water,
    00:05:13
    which doesn't have those impurities?
    00:05:14
    Well, there's actually dissolved air
    00:05:16
    in room temperature water,
    00:05:18
    and as the ice forms,
    00:05:19
    tiny bubbles get pushed out of solution,
    00:05:22
    and the little ice crystals
    00:05:23
    start forming off those bubbles,
    00:05:25
    making it cloudy.
    00:05:27
    That's the problem about freezing water.
    00:05:29
    It generally freezes from the outside in,
    00:05:32
    pushing all the impurities to the center,
    00:05:34
    where ice crystals can nucleate
    00:05:36
    and turn it cloudy.
    00:05:38
    This conundrum was solved by cocktail expert,
    00:05:40
    Camper English,
    00:05:41
    and he came up with a ludicrously simple solution.
    00:05:45
    (cooler thunks)
    00:05:47
    A drinks cooler.
    00:05:49
    Take the top off a regular drinks cooler.
    00:05:53
    Now that it's open,
    00:05:54
    what's inside will be insulated on five sides.
    00:05:57
    (jazzy music)
    00:05:59
    and can freeze top down.
    00:06:01
    This technique is called directional freezing.
    00:06:04
    (water pours)
    00:06:05
    Fill it with hot water.
    00:06:07
    There's less dissolved air in hot water than in cold.
    00:06:11
    Freeze it for 36 to 48 hours,
    00:06:14
    just until the top two inches are solid.
    00:06:16
    Depending on your freezer
    00:06:17
    and the amount of water you use
    00:06:19
    and its temperature,
    00:06:20
    it'll take a different amount of time.
    00:06:23
    Let it sit for an hour,
    00:06:24
    so the ice will be easier to take out,
    00:06:26
    and then invert it over a bucket or the sink.
    00:06:29
    This always gives me such a thrill.
    00:06:31
    I mean, it's just amazing to think that we made this.
    00:06:35
    (ice shatters)
    00:06:37
    Because the cooler is insulated on all sides,
    00:06:39
    except for the top,
    00:06:41
    it froze from the top down,
    00:06:43
    pushing all the impurities
    00:06:44
    and dissolved air in the water
    00:06:45
    to the bottom,
    00:06:46
    where it sits unfrozen,
    00:06:48
    leaving us with one, big,
    00:06:50
    perfectly clear ice crystal.
    00:06:52
    The first large scale
    00:06:54
    commercially available ice
    00:06:55
    was created exactly this way,
    00:06:57
    but by nature itself.
    00:06:59
    In the early 19th century,
    00:07:01
    they started harvesting ice
    00:07:02
    from the lakes around Boston, Massachusetts,
    00:07:04
    and a lake in winter
    00:07:06
    acts very much like this drinks cooler.
    00:07:09
    It freezes from the top down,
    00:07:11
    as it's exposed to the cold air of winter,
    00:07:13
    while the sides and bottom
    00:07:15
    are relatively well-insulated.
    00:07:17
    At the same time,
    00:07:18
    any dissolved impurities are pushed down
    00:07:21
    and remain unfrozen,
    00:07:23
    allowing lake water to be converted into clean,
    00:07:26
    unadulterated ice.
    00:07:27
    (fast-paced jazzy music)
    00:07:31
    Now comes the fun part.
    00:07:33
    Turning this block into perfect cocktail cubes.
    00:07:37
    And just like the old days,
    00:07:39
    we're gonna hand cut this.
    00:07:41
    First, I'll trim the excess
    00:07:42
    to get a clean two-inch thick slab.
    00:07:45
    A large serrated kitchen knife
    00:07:46
    does the job really well.
    00:07:48
    (knife saws)
    00:07:49
    To make two-inch cubes,
    00:07:51
    I'm positioning the knife two inches from the edge
    00:07:54
    and using a sawing motion
    00:07:55
    to create a quarter inch deep groove
    00:07:58
    all the way around the block.
    00:08:00
    Score all the way around,
    00:08:02
    top, bottom, and both sides.
    00:08:04
    This groove is gonna guide the break.
    00:08:07
    Lay the knife in that groove,
    00:08:08
    and give it a firm tap with a meat pounder.
    00:08:10
    (meat pounder clacks)
    00:08:11
    You're not trying to chop through it.
    00:08:13
    You're letting the ice split along that scored line.
    00:08:16
    There are little micro fissures coming off that groove
    00:08:18
    that will meet each other
    00:08:20
    and give you this clean break.
    00:08:22
    Repeat the process on the brick.
    00:08:24
    Score two inches in, strike,
    00:08:26
    and you get perfectly imperfect individual cubes.
    00:08:31
    You can store the blocks in a zipper lock bag
    00:08:33
    in the freezer.
    00:08:34
    After about 10 minutes,
    00:08:35
    they might start to freeze together.
    00:08:37
    Just separate them, and then they'll freeze cleanly.
    00:08:40
    The classic use of a big cube
    00:08:42
    is for a cocktail that's supposed to be sipped
    00:08:44
    over a long time.
    00:08:45
    As it has a lower surface area,
    00:08:47
    it'll melt slowly,
    00:08:48
    so it will take longer for it to be watered down.
    00:08:51
    So this is a slight tweak on an Old Fashioned.
    00:08:53
    It's called an Irish Godfather.
    00:08:55
    Before I start making it,
    00:08:57
    I've pulled my ice from the freezer,
    00:08:58
    because if I pour my cocktail over it
    00:09:00
    when it's too cold,
    00:09:01
    it'll undergo thermal shock and crack the cube.
    00:09:06
    I'll start with two ounces of Irish whiskey.
    00:09:10
    And then it's half an ounce of amaretto.
    00:09:14
    And then an eighth of a teaspoon of citrus bitters.
    00:09:18
    Then we're gonna fill the glass with ice.
    00:09:19
    (ice rattles)
    00:09:23
    And stir for 30 seconds.
    00:09:26
    This is where we can really imagine
    00:09:27
    what's going on with the ice.
    00:09:28
    As we stir it,
    00:09:29
    the cold ice comes into contact with the warmer liquid.
    00:09:32
    It starts to melt, diluting and chilling the drink.
    00:09:35
    The longer we stir it,
    00:09:36
    the more dilute and colder it becomes.
    00:09:39
    While developing cocktails for "Cocktails Illustrated",
    00:09:41
    we found that most stirred drinks
    00:09:43
    benefit from a good 60-second stir,
    00:09:45
    but if you're serving it over ice,
    00:09:47
    you'll want to reduce that time to 30 seconds.
    00:09:51
    I'll garnish with an orange coin.
    00:09:53
    Just slice off a circle of peel,
    00:09:55
    and then pinch it over your cocktail
    00:09:57
    to add the fragrant oils.
    00:09:59
    (fast-paced jazzy music)
    00:10:05
    (ice clinks)
    00:10:10
    As you start, the drink is pretty stiff.
    00:10:13
    The alcohol is present,
    00:10:14
    but as it sits,
    00:10:15
    the ice will slowly melt,
    00:10:17
    making it smoother,
    00:10:18
    and the whole drink more integrated.
    00:10:21
    Watch my martini and daiquiri episodes
    00:10:24
    for more details on shaking and stirring with ice.
    00:10:27
    We really nerd out on optimal dilution levels.
    00:10:30
    So remember, ice isn't just about chilling your drinks.
    00:10:34
    It's about complimenting the style
    00:10:35
    of your particular drink,
    00:10:36
    and elevating the entire experience.
    00:10:41
    If you liked this episode,
    00:10:42
    you will love our new book, "Cocktails Illustrated".
    00:10:45
    It's packed with hundreds of recipes,
    00:10:47
    cocktail science, and explanations like these.
    00:10:51
    Cheers!
    00:10:52
    (jazzy music)

    Description:

    Ice is at the center of almost every cocktail; it's as important as heat is to cooking. Joe Gitter shares the science behind ice and how it's manipulated and incorporated in different cocktails, and gives you the secret to making crystal-clear ice cubes. This YouTube video is sponsored by Teakhaus. The products featured here were previously and independently reviewed by the ATK Reviews team, earning Recommended status or greater. You can read more about our editorial and business standards as it relates to sponsorships here: https://www.americastestkitchen.com/articles/8633-americas-test-kitchen-editorial-business-standards?preview=true Jungle Bird Recipe: https://www.americastestkitchen.com/recipes/17301-jungle-bird?extcode=NSYK27YT Irish Godfather Recipe: https://www.americastestkitchen.com/recipes/17283-irish-godfather?extcode=NSYK27YT Purchase our must-have book, Cocktails Illustrated: Get the Teakhaus Marine Cutting Board on Amazon:https://www.amazon.com/dp/B0FXM6NCMT Get the Teakhaus XL Cutting Board on Amazon: https://www.amazon.com/dp/B001CMRQUW?th=1 Get the Teakhaus Bar Board Collection: https://teakhaus.com/collections/bundles/products/best-price-bar-board-four-set-513b Get the Teakhaus Traditional Collection: https://teakhaus.com/collections/traditional-collection Learn more about Teakhaus: https://teakhaus.com/ Discover more recipes through the America’s Test Kitchen App: https://cooks.io/4hV63Te Subscribe to America's Test Kitchen: https://www.youtube.com/@AmericasTestKitchen?sub_confirmation=1 ​ Watch full episodes of America's Test Kitchen and Cook's Country for free on our new YouTube channel: https://www.youtube.com/@ATKFullEpisodes Buy our Cocktail's Illustrated book here: https://www.amazon.com/Cocktails-Illustrated-Recipes-Bartender-Forward/dp/1948703416/ Get exclusive access to every recipe, review, and more via our homepage: https://www.americastestkitchen.com/order?mdc=AF4110MA1D&%3Fextcode=NSYK27YT Sign up for our free newsletters to receive more delicious recipes, cooking tips, and exclusive content: https://www.americastestkitchen.com/newsletter_preferences?extcode=NSYK27YT Subscribe to Cook's Illustrated: https://shop.americastestkitchen.com/shop-all-products/magazines/cooks-illustrated-mag/cook-s-illustrated-magazine-subscription.html?extcode=NSYK27YT Watch More! ​ In The Test Kitchen: https://www.youtube.com/watch?v=eLxup9tEP0M&list=PLnbzopdwFrnZsva37L040wy1u2RTOhqiF&pp=0gcJCWMEOCosWNin ​ The Taste Test: https://www.youtube.com/watch?v=SkqhwZqnA8s&list=PLnbzopdwFrnZ3usQguuxS2qWxlwj-9aN8 ​ Techniquely With Lan Lam: https://www.youtube.com/playlist?list=PLnbzopdwFrnYyvwrqTB_5AhufdOMisGnF ​ Most Popular: https://www.youtube.com/watch?v=2guC4Badq2s&list=PLnbzopdwFrnZcFFuiSDnaymlMCb9ANwC5 Follow America's Test Kitchen: ​ Instagram: https://www.facebook.com/unsupportedbrowser ​ Pinterest: https://www.pinterest.com/testkitchen ​ TikTok: https://tiktok.com/@testkitchen?lang=en ​ Facebook: https://www.facebook.com/unsupportedbrowser ​ Twitter: http://twitter.com/testkitchen ​ At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook's Illustrated magazine, on our television shows America's Test Kitchen and Cook's Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.

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