Posted by Derek Hughes on 26th March 2013.

To make any good cocktail it is essential to have a good plentiful supply of fresh ice. You can buy bagged ice, from most supermarkets but avoid the hollow, tubular or wafer thin ice. Alternatively you can fill ice cube trays with tap water, to make the ice cubes. Your ice should be dry and avoid ‘wet’ ice that has started to thaw. Most of my recipes use cubed ice, but some refer to ‘crushed’ ice.

You can also buy this in some supermarkets or alternatively you can crush ice cubes in an ice crusher machine or by simply hitting a plastic bag or tea towel of cubed ice with a rolling pin. Finally, never use ice in a cocktail shaker twice, even if it’s to mix the same drink as last time and you should always throw way ice after straining the drink in a cocktil shaker as well. Hope you have found this information helpful.


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