'ice' on Serious Eats

Cocktail Science: 5 Myths About Ice, Debunked

If you spend time at fancy cocktail bars, it's quite possible that you've heard a few things about ice that that aren't quite true when you put them to the scientific test. Today, we're debunking those myths and clearing up a little of the science behind the chilly stuff. More

New Cocktail Program at Jean-Georges Vongerichten's Perry Street, NYC

Jean-Georges Vongerichten's restaurants have long been culinary destinations in New York. But they weren't necessarily the spots that came to mind when seeking out a killer cocktail—until now. West Village restaurant Perry Street's extensive new bar menu reflects a new focus on seasonal cocktails. The menu has increased from seven to fifteen different offerings, and reflect a new creative approach—in addition to working with seasonal ingredients, look for twists on classics and a brand new ice program. More

Cocktail 101: How to Crack Ice

The easiest way to crack ice might be to wrap it in a tea towel or napkin, or pile it into a plastic bag, and slam it to shards with a mallet or rolling pin, while pretending it's a former flame or your landlord. But if you just want to crack three or four cubes to stir a martini over, or you're looking to impress a date or guest with your flashy technique, try this nifty method for cracking it in your hands with a bar spoon. More

Cocktail 101: All About Ice

Ice plays a crucial role in cocktail making. Not only does it chill a drink, but it also releases water into the cocktail, binding the ingredients, smoothing out the flavor, and taking the edge off the base spirit. Home bartenders have a bit of an advantage over many professionals: freezer ice. More

How to Make Pitcher Drinks Tastier, Less Diluted

Pitcher drinks have a lot of appeal during the warmer months, but many recipes suffer from an excess of ingredients, or grow watery and insipid quickly. In today's Washington Post, Jason Wilson touches on a couple of points that can ensure pitcher-drink success. For example, the smaller the ice pieces, the more rapidly they'll dilute the drink generally speaking. Some dilution is desired, of course, but it's a fine line between "just right" and "too much." More

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