Cold Ice Please!

What is cold ice?

Ice melts at 32F so we know that ice cannot be warmer than 32F. But it can be colder. Many restaurants’ freezers are set at OF which means ice pulled from a Freezer will be at OF.  So?

So, cold ice will absorb more heat out of your drink before it starts melting, and diluting, your drink. “Warm” Ice pulled from the bar basin where it’s been sitting, and melting, for a while will start diluting your drink immediately upon being placed in the shaker.

In a perfect situation the bar would use cold ice from a freezer in the shaker when preparing the martini (shaken or stirred). The ice would chill the gin and just as it reached 32F, and before it starts to melt, the barkeep would pour your Martini. Fully chilled and totally undiluted.

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7 Responses to Cold Ice Please!

  1. Gerry Chadehumbe says:

    Very informative, certainly changed my appreciation of a glass of martini now that I have an understanding of the science behind it. As an accountant, during dinners to review annual account, it will certainly add to my repertoire!

  2. Hibby says:

    How about cold decanters? Straight from the freezer to make your martini in. Perhaps negating the affect of warm ice?

  3. Nancy says:

    As always, both interesting and entertaining! How does storing Gin in the freezer instead of at room temperature affect this? Or, using a metal shaker instead of a glass one? Thanks for stimulating my mind, I ended up researching the temperature of ice for at least an hour!!

  4. Pingback: The Perfect Martini Process | The Guide to the Perfect Martini

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