Serve your drink with flavoured ice cubes
It's time to give the good 'ol ice cube a makeover, and give 'on the rocks' a whole new and 'delicious' meaning.
In fact, internationally, fruit and herb ice cube pairing is a huge trend, says restaurateur Keenan Tham of Trilogy. "They make the taste of the drink turn for the better," he insists. "Cocktails like Singapore Sling with cherry ice cubes and Rose wine with assorted berry ice cubes do really well with the ladies. You can also make the classics like mojitos and caprioskas more fun by adding mint cubes to the drink," he says.
All spiced up
Restaurateur Sheen Lalwani of Hawaiian Shack, who runs a restobar in Bandra, suggests how to spice up the ice cube. "Try pepper, water, sugar and saffron threads with Gin and Tonic. The ice cubes arestriking, and as they melt the drink takes on a golden tone and a hint of sizzle," she says.
Paired to perfection
Lalwani offers some more examples. "Try lemon grass and basil infused ice cube with vodka and lime juice. Once the cube melts, it adds a distinct flavour to the drink. You could also try vodka infused with earl grey tea and fresh lemon grass ice cubes." Another one that turns out well is an olive ice cube with Dirty Martini, she adds.
No-nos when infusing cubes
Lalwani warns against freezing strawberries. "Strawberries don't work well since they are too big when whole, and when sliced their red colour bleeds into the cube."
Keenan advises not to mix too many flavours, as some classics shouldn't be tampered with. "You can't put a mint leaf in a Black Russia, which is a coffee based liquor." Fruit/herb ice cubes work best with fruity based cocktails /mocktails, he says.
Be the trend-setter
Keenan rues that bars here haven't realised the potential infused ice cubes have. We suggest you try it out at home yourself. Frozen ice cubes can also be paired with mocktails and even fresh fruit juices. Even edible flowers make for great decoration. Let your imagination run wild.
Crush rush
Restaurant and Bar Consultant Eric Lobo suggests making ice cubes with fruit crush. "Choose a flavour you like, add some water to it, and freeze," he says. He suggests some pairings for you to try:
All spiced up
Restaurateur Sheen Lalwani of Hawaiian Shack, who runs a restobar in Bandra, suggests how to spice up the ice cube. "Try pepper, water, sugar and saffron threads with Gin and Tonic. The ice cubes arestriking, and as they melt the drink takes on a golden tone and a hint of sizzle," she says.
Paired to perfection
Lalwani offers some more examples. "Try lemon grass and basil infused ice cube with vodka and lime juice. Once the cube melts, it adds a distinct flavour to the drink. You could also try vodka infused with earl grey tea and fresh lemon grass ice cubes." Another one that turns out well is an olive ice cube with Dirty Martini, she adds.
No-nos when infusing cubes
Lalwani warns against freezing strawberries. "Strawberries don't work well since they are too big when whole, and when sliced their red colour bleeds into the cube."
Keenan advises not to mix too many flavours, as some classics shouldn't be tampered with. "You can't put a mint leaf in a Black Russia, which is a coffee based liquor." Fruit/herb ice cubes work best with fruity based cocktails /mocktails, he says.
Be the trend-setter
Keenan rues that bars here haven't realised the potential infused ice cubes have. We suggest you try it out at home yourself. Frozen ice cubes can also be paired with mocktails and even fresh fruit juices. Even edible flowers make for great decoration. Let your imagination run wild.
Crush rush
Restaurant and Bar Consultant Eric Lobo suggests making ice cubes with fruit crush. "Choose a flavour you like, add some water to it, and freeze," he says. He suggests some pairings for you to try:
Raspberry crush cubes: Raspberry Ginger Martini or even Lemon Vodka
Pomegranate crush cubes: Vanilla Vodka
Peach and apricot crush: Absolut Mandrin
Pomegranate crush cubes: Vanilla Vodka
Peach and apricot crush: Absolut Mandrin
Tip
For clear ice cubes, use distilled water that has been boiled and cooled. Also to avoid herbs floating on top, cover half of the ice cube tray with water and freeze. Then place the herb add water and freeze again
.
For clear ice cubes, use distilled water that has been boiled and cooled. Also to avoid herbs floating on top, cover half of the ice cube tray with water and freeze. Then place the herb add water and freeze again
.
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