The Clever Reason To Use Crushed Ice For Tropical Drinks

Did you know that the mountain of crushed ice in the mai tai at your favorite tiki bar isn't just for show? Quite the contrary, it's a carefully calculated element of tropical cocktail mixology. Tropical drinks like piña coladas or zombies typically combine potent spirits with intensely sweet, sour, and spiced ingredients, so they would be overwhelmingly strong and intensely sweet served straight from the shaker. The beauty behind crafting cocktails is achieving a harmonious balance of flavors, and the type of ice used is an integral part of that balance. When it comes to tropical drinks, rapid dilution helps counter the intense flavors from the mixed ingredients and tone down the strength of the spirits. This is where crushed ice, the same ingredient that removes excess oil from soups, works wonders.

The science underlying this phenomenon is straightforward: Crushed ice has significantly more surface area than larger cubes, allowing more contact with the liquid and faster melting. As a result, you can savor an evolution of flavors as you gradually sip on your favorite tropical cocktail while maintaining its cold temperature. Rather than unpleasantly watering down your drink, crushed ice helps flavors that would have otherwise been overshadowed by the intense sweet or spiced notes of a tropical drink shine through. Note that for spirit-forward drinks, you'll want to avoid using crushed ice because of its fast diluting properties, opting for large, slow-melting cubes instead.

Ice type and liquor quality ultimately determine how you experience a drink over time. From its use in dry blending frozen cocktails to delivering delectable beverages that will transport you to the tropical destination of your dreams, let the dilution from crushed ice be an ally to your inner mixologist and save you from making a common mistake with tropical rum-based cocktails.

If you find yourself without crushed ice when your tropical cocktail recipe calls for it, it's not the end of the world, nor does it mean your beverage is doomed to be a disappointment. With just a touch of ingenuity and some household tools, you can create crushed ice in minutes. 

The classic method bartenders swear by is the historic Lewis bag technique, which calls for a heavy-duty canvas bag and a large wooden mallet, such as those in Viski's manual ice-crushing set. Just place regular ice cubes in the bag, wrap it properly to keep the ice from splattering out, and release some pent-up energy by pounding the ice down with the mallet until it's crushed (taking necessary safety precautions, of course). For the home mixologists, you can also use a sturdy plastic bag and a large rolling pin or any heavy device to break down larger ice cubes into a crushed consistency. No potent pounding tools available? A food processor can transform standard ice into perfectly crushed pieces in seconds. Be sure to pulse and not blend to retain some texture rather than creating slush. Or, skip all the heavy lifting and smashing by taking the easier route and buying crushed ice instead.

Consider experimenting with other small ice varieties like nugget ice, which affords a satisfying chew, or pebble ice, which keeps your beverage cold for longer without quite so rapidly diluting the drink. Just be aware that the different ice textures and rates of dilution can affect the resulting cocktail experience. Still, there's something to be said about the fun in experimenting and figuring out what works best for your palate. So, if you're passionate about mixology and looking to celebrate the creative cocktail connoisseur in you, remember that something as simple as choosing the right ice can make all the difference for a top-notch beverage.