How to make Cocktail Ice at home

Ice cubes are an essential blender for cocktails, because it makes cocktails delicious. In the process of bartending, ice cubes make the cocktail ice enough. The purpose of ice enough is to restrain the pungent taste in the wine, because the flavor will be shrunk at low temperature, and the alcohol stimulation will be relatively reduced; at the same time, the sweetness will become refreshing and bright It's not greasy anymore; the acid doesn't taste unpleasant, and the bitterness becomes lower. So how exactly should Cocktail Ice Cubes be made?
 
Ice is a very important part in the bartending process. The influence of ice on wine is not only the temperature, but also the taste. Especially when drinking whisky or cocktails with ice, if the ice melts very quickly and dilutes the wine, then The whole glass of wine becomes watery, seriously spoiling the taste. So whether we shake the wine vigorously or add ice to the wine, we must use ice that does not melt easily, which is why the quality of the ice is very important.
 
To make ice cubes, we require ice cubes that have been frozen for more than 10 days at a temperature of minus 10 degrees or even minus 20 degrees. Such ice cubes are hard enough and crystal clear enough. The characteristics are high hardness and slow melting. When used in bartending, it can achieve satisfactory results whether it is shaken, stirred or pure drinking with ice. In the taste, it will not dissolve quickly and dilute the quality of the whisky, and it is also beautiful in shape.
 
Usually the bartender first divides the ice cubes into smaller pieces with a knife, and then uses a knife to cut them into delicate shapes and put them into the wine glass. , the brightly colored cocktails in the glass look even more mysterious.
 
1. Water treatment: Use pure water, boil it slowly and repeatedly for more than 2 times, so that the dissolved gas in the water can be removed as much as possible. Of course, there are also professional machines such as "ultrasonic cleaning machine", which ultrasonicate the pure water to be used for ice making. out of gas. In short, the gas in the water must be removed as much as possible.
 
2. Freezing method: Let the temperature decrease slowly and evenly as much as possible. It is best to reduce the ice-making water in the entire container to about 0 degrees, and store it up and down at 0 degrees repeatedly, so that the ice cubes freeze evenly. Some advanced ice machines have the function of slow cooling program, and can also make perfect ice cubes.
 
3. Selection of container: It is made of foam plastic insulation box. Since the foam plastic insulation box has a good thermal insulation effect, after injecting water into the foam plastic insulation box and sealing it with tape, the water in the box will cool down at a very slow rate. until frozen.
 
4. Simple and rude method: directly freeze a large piece of old ice (freeze at minus 16 degrees Celsius for more than 72 hours), manually cut off the opaque part with air bubbles, and use only transparent ice cubes.
 
Reminder: The perfect ice cubes can be left at room temperature for a while, let them adapt to the new temperature, and then filter out the water. Shaking or stirring after this can also reduce the breaking of the ice cubes.