TIPS FOR ICE CUBE

If you want crystal-clear cubes for a special occasion, fill the trays with hot (close to boiling), filtered water so the ice forms slowly and evenly and tiny air bubbles are released. (The cubes in the pic at the very top of this post were made that way, while the ones in the drink beneath it weren’t, if you want to compare.)

Rotate and replenish ice frequently to avoid off-odors and cube shrinkage.

Recycling doesn’t pay when it comes to ice. Always refill your cocktail shaker with fresh cubes when making multiple rounds of drinks.

To make cracked or crushed ice for frozen drinks without straining your blender’s blades and motor, first wrap the cubes in a clean, lint-free tea towel, then whack with a rolling pin (or meat tenderizer or heavy serving spoon) before adding to the mix.

To get the elegant, hand-chiseled look of the ice in swanky cocktail bars, make large blocks in cake pans and crack with an ice pick. (We haven’t tried this one yet, anyone else?)