Transform Old-Fashioned Cocktails With Flavored Ice
Transform classic cocktails with easy flavored ice cubes
Two cocktails in one glass? Nope, it's not a magic trick; it's just the power of flavored ice cubes, which can dress up even the most steadfastly classic cocktails.
First, commit to memory the 1:3 law of boozy ice. Although alcohol doesn't freeze on its own, it will solidify when combined with thrice as much water. The spiked cubes will be slightly slushy and will start to dissolve as soon as they come into contact with the drink—which is exactly the goal when you're trying to transform an old fashioned, for example, into a Vieux Carré.
Mingle Double Old Fashioned, $9.95
To do so, combine 1 teaspoon of Bénédictine liqueur with 3 teaspoons of water. Pour the mixture into an ice cube tray and freeze.
Then, make a classic old fashioned in a mixing glass, stirring with regular ice to chill. At the last minute, place one Bénédictine-spiked cube at the bottom of a lowball glass. (Don't add additional ice—you won't need it!) Strain the cocktail over the Bénédictine cube. If you'd like the ice to dissolve more quickly, just give it a stir.
Hatch Rocks Glass, $4.95
To give the classic Negroni a mild orangey kick, fill ice cube trays with water, then add 2 dashes of orange bitters and a 1/2 teaspoon of orange zest to each cube. Allow to freeze.
To serve, make a regular ol' Negroni in a mixing glass, stirring with regular ice to chill. Place 2 to 3 zesty orange cubes in a rocks glass and pour in the cocktail.
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Direction 9 oz. Double Old-Fashioned Glass, $9.95
To dress up a classic daiquiri, fill an ice cube tray halfway and allow it to freeze for about an hour. Add lime peel or lime wheels and top with water. Allow to freeze overnight until solid.
To serve, place one lime cube in a rocks glass. Whip up your favorite daiquiri in a cocktail shaker, straining over the decorative cube. Bonus: The lime inside the ice cube pulls double duty as a garnish.
Crate and Barrel provided the product featured here and sponsored this post.