Fashioned

In the world of cocktails, ice is more than just frozen water—it’s an essential ingredient that dictates a drink’s temperature, texture, and dilution. At Death & Co, we think of ice the same way a chef thinks about heat: it’s a fundamental force in shaping the final product. Different styles of ice serve different purposes, and understanding them can elevate your home cocktail game immensely.

Styles of Ice and Their Uses

We work with several ice styles, each suited to a specific family of drinks:

• Ice Cubes (1¼-inch): These dense, slow-melting cubes are our default for stirred cocktails. They chill quickly and provide controlled dilution. At home, 1-inch silicone molds can approximate the effect.
  
  
• Block Ice (2-inch cubes): Ideal for shaking drinks served “up” or for single large-cube pours (think Old-Fashioneds), these slow-melting cubes provide colder drinks and prevent overdilution.
  
  
• Crushed or Pellet Ice: Perfect for juleps, swizzles, and tropical drinks like the Piña Colada, these crunchy little pellets promote slow dilution over time. You can recreate this style of ice at home by smashing standard cubes in a towel or clean canvas bag.
  
  
• Punch Ice: Large-format ice, often frozen in takeout containers or bowls, is ideal for keeping communal drinks cold without rapid dilution. Bonus points if you freeze fruit into the puck for visual flair.

Making the Ice at Home

Most home freezers are not designed with cocktail ice in mind, but that doesn’t mean you can’t craft excellent ice at home.

1. Start with good water: If your tap water tastes off, so will your ice. Use filtered or bottled water.
   
   
2. Avoid funky flavors: Ice absorbs freezer smells. Store your trays in a drawer away from aromatic foods, use ice molds with covers, or wrap them in plastic.
   
   
3. For clearer ice: Boil your water first to release dissolved gases, then fill your molds while the water is still hot. Or try the "cooler method": fill a small insulated cooler with hot water, leave it uncovered in the freezer for 24–48 hours, and shave off the cloudy bottom layer.
   
   
4. Dedicated ice freezer (optional, but glorious): For the home bartender aiming for excellence, a small chest freezer dedicated to ice can ensure a consistent supply of neutral, cold, and clean cubes.

In cocktails, ice is both a scalpel and a paintbrush. Master it, and your drinks will reward you with elevated balance, precision, and beauty in every glass.