KNOWLEDGE SHARING
Learn about
clear ice.
Everything we know in one place. None of this is original to us. Most of it is food science and bar craft that has been written about for decades. We have just gathered the version we use ourselves and the questions our customers ask. Take what is useful.
The basics
Why clear ice →
What makes it taste cleaner and last longer than freezer ice. The science, plainly.
How clear ice is made →
Directional freezing, the 72-hour patience, what to look for when you buy.
Clear ice care guide →
Tempering, pour technique, glassware, storage, handling tools.
Glossary →
Plain-language definitions of every term in the clear ice world.
By drink
Clear ice for whisky →
Sphere or cube, neat or rocks, how to pour single malt and bourbon.
Clear ice for cocktails →
Which shape suits Old Fashioned, Negroni, Manhattan, highball, mocktail.
Clear ice for coffee →
Cold brew, iced latte, espresso tonic. Why bean-forward coffee needs cleaner ice.
Recipes (classic builds)
Old Fashioned →
Bourbon or rye, sugar, bitters, orange peel, one 5 cm cube.
Negroni →
Equal parts gin, Campari and sweet vermouth. Over a clear cube.
Japanese Highball →
Chilled whisky, cold soda, single tall clear cylinder.
Manhattan →
Rye, sweet vermouth, Angostura, cherry. Up or on the rocks.
Whisky on the rocks →
One sphere. One pour. The simplest serve, done with care.
Tools
Quantity calculator →
Rough estimate of how much clear ice you need for an event. Inputs: guests, hours, drink type. Outputs: box count + a WhatsApp link prefilled with the order.
Ready to order?
Skip the guides and go straight to WhatsApp. We will help you pick the right shape for your event or service.