Written By Shawn Soole Cocktails / Libations Aug 17, 2015 Ice, Ice Baby SHARE VIA: Facebook Twitter PinterestIce is one of the most overlooked aspects of most cocktails. Ice nerds such as Camper English of San Francisco have made it a somewhat obsession to create the perfect clear ice cube. On his website, Alcademics; he has painstakingly tabulated his endeavours in the search but that’s not what we are going to look into in this article. This is about flavour.With the myriad of ice cube trays on the market from 1″ by 1″ cubes to 2″ x 2″ ice globes, the Star Wars series and various incarnations of novelty cube trays there is no shortage of choices. The selection is endless and gives the at home bartender an amazing opportunity to create a new, fun way to entertain over cocktails.Ice cubes add dilution and chill while lengthening the drink, further chilling it and making it more complex. Flavour ice cubes by freezing juice, tea, syrup flavored water, even smoked water. The key to creating a cocktail that is enhanced by the ice cubes, changing and evolving while you are drinking it. if you would like the ice cube to melt faster, add ten percent simple syrup (2:1 ratio) which will reduce the melting temp but keep in mind that the cocktail that you pour over the cubes will need to start off more sour and slowly become a deeper, sweeter cocktail.Don’t stop with regular cubes, you can also take the cubes and crush them; creating a julep variation with a local tea and fruit spin creates a completely different cocktail with the same amount of prep needed to create the classic. Freeze Silk Road Summer Shangri La tea into cubes, crush them using a commercial crusher or a Lewis bag (if you can’t find a Lewis bag, an old pillow case or tea towel will work) build your julep the way you would classically and stir. Shangri La Julep 1 1/2 oz Bourbon1/2 oz Suze Liqueur8 mint leaves1/3 oz simple syrupSilk Road Shangri La Tea crushed ice Place mint, liquors and syrup in a julep mug or old fashion glass, add flavoured crushed ice and stir. Add more ice and mint sprig garnish. SHARE VIA: Facebook Twitter Pinterest Written By: Shawn Soole one of the most recognized bartenders in his homeland of Australia at the time, and relocated here for love with the city’s honest and unpretentious food and drinks (and for his lovely now-wife). In his years here, Shawn has ... Read More You may also like Cocktails / Victoria November 13, 2016 A Conversation With Super Caesar Fan: Liz McArthur Different cocktails have different philosophical traditions attached to them. At least this is how I see it. I still reject the notion that, just ... Read More Cocktails / Spirits November 8, 2016 Aging and Infusing Liquor Now Allowed in BC Restaurants & Bars British Columbia’s licensed restaurants, bars, manufacturer lounges and caterers will be able to age and infuse liquor in order to create their own ... Read More Cocktails / Drink This May 19, 2016 It’s National Caesar Day – You Know You Want One “Celebrating Caesars: Canada’s Signature Cocktail” If you enjoy sipping on a caesar get ready to raise your glass on May 19th, to ... Read More Cocktails / Spirits March 31, 2016 27 BC Distilleries Showcase Their Craft at BC Distilled The local spirits industry is growing and if the showing at BC Distilled on Saturday is any indication, it’s growing in the right direction. ... Read More Cocktails / Spirits March 18, 2016 Meet Akvavit – the Obscure Nordic Spirit Akvavit is misunderstood, an obscure Nordic spirit where every country in the region has its own rules and standards on production, aging and ... Read More Cocktails February 26, 2016 Sherry in Cocktails Sherry in cocktails is not a new thing in any regard. Lorded a century ago in precursory drinks of the 1800’s; punches and cobblers listed sherries ... Read More Comments are closed.