02/05/2025
Cocktail Culture: Cocktails Around the World & The Artistry of Ice
What is the one universal element that enhances every drink? Ice. From pebble ice to pristine cubes, every cocktail tells a story—one where ice is just as important as the spirits and ingredients that fill the glass.
Pack your shaker and let’s globe-trot around the world one cocktail at a time, with a focus on the artistry of ice:
Queen’s Park Swizzle (Trinidad & Tobago)
This vibrant rum-based cocktail, born in Trinidad, is built in a highball glass and requires crushed ice. The fine ice chills the drink quickly while allowing for controlled dilution, essential for balancing the richness of the rum, the brightness of fresh lime, and the depth of Angostura bitters.
Negroni (Italy)
The Negroni is a timeless Italian aperitivo, made with equal parts gin, Campari, and sweet vermouth. It’s traditionally served over a large, gentleman’s cube, which melts slowly to preserve the cocktail’s bold, bittersweet profile. A perfectly dense ice cube ensures the drink remains chilled without becoming overly diluted.
Scotch on the Rocks (Scotland)
In Scotland, whisky is an art form, and so is the way it’s served. You want a small cube to impart a very minimal amount of dilution and chill to open up hidden flavors.
Pearl Diver (Tiki Culture, USA)
A staple of mid-century tiki culture, the Pearl Diver is known for its signature glassware and unique blend of rum, citrus, and spiced butter. Pebble ice and a perfectly clear sphere floater are the secrets to its creamy, tropical vibe.
Japanese Highball (Japan)
Japan has mastered the highball, a simple yet refined combination of whisky and soda water. The key to its elegance? A single, perfectly clear Collins spear. This long, slender ice piece maintains a consistent chill while minimizing dilution, allowing the whisky’s subtle nuances to shine.
What’s your favorite cocktail, and how do you prefer your ice?
