Making cocktails can rise to the level of a fine art, especially if you take the time and effort to source the best artisan spirits and mixers. If you are serious about your bar-tending skill, don’t spoil the outcome of your work with inferior ice cubes.


How Can Ice Be Better or Worse?

Since water is the only ingredient you put into the ice cube tray, you may assume that the best ice requires purified water. And to some extent that’s true: If you use water that’s genuinely contaminated, of course you’ll end up with contaminated ice as well. But even if you use distilled water, the wrong freezing process can produce cloudy ice that melts too fast. A directional freezing process, by contrast, can produce long-lasting clear ice cubes even from tap water.


Why is the Air in Regular Ice a Problem?

When ice freezes too quickly, or when several parts of the ice cube freeze at the same time, air bubbles get trapped inside. When this cloudy ice is placed in a drink, or is shaken up in a cocktail shaker, it will melt more rapidly than perfectly clear ice because it is less dense. This rapid melting dilutes a drink sooner, watering down the flavor before the person is finished drinking. Furthermore, if the air in the freezer had an off odor, those air bubbles can interfere with the flavor of a drink.


How the ClearIce40 Ice Machine Works

Instead of allowing ice crystals to form from multiple angles at once, the ClearIce 40 machine uses a top-down freezing method. This creates layers of ice that are all oriented in the same direction. Derrick Schommer, in his Common Man Cocktails series, demonstrates how the NewAir ClearIce 40 freezing process works. He shows how simple it is to pour tap water into the ice maker’s reservoir, and collect crystal clear ice cubes in the bin just 15 minutes later. This stainless steel ice machine can be placed on any counter or home bar top, ready to provide top quality clear cubes anytime they are needed.




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