Keep it fresh. Believe it or not, ice gets old in a hurry. It may stay frozen for months on end, but after just a few weeks in the freezer, it picks up the flavors and aromas of anything nearby. Protect your drink from tasting like salmon filets or even just like the freezer itself by replacing your cubes on a regular basis.Know Your Ice Types.Cracked — Great for mixed drinks that need a fast chill and good stir. Crack larger ice cubes by tapping them on a hard surface with a spoon.
Crushed — Appropriate for mojitos and mint juleps, crushed ice is great for when dilution is a desireable result — a little melt-off helps soften very strong flavors. To crush ice at home without a blender or ice-o-matic, place cubes in a plastic bag, wrap it in a towel, and tap with a hammer until you’re left with shards.
Cubed – Look for cocktail-specific ice trays that make ice cubes into, well, actual cubes; the larger the better. Achieve clearer pieces by using hot filtered water at the outset. For larger cubes to use for Scotch or other spirits, freeze water in small Picardie tumblers or jelly glasses, running hot water over the outside of the glass once frozen to release the large cylinder of ice.