If you watch closely next time you're at a high-end cocktail bar, you'll see the bartenders often pay as much attention to the ice as they do the rest of the ingredients. Bars like Milk and Honey in NYC
have even gone as far to call for specific types of ice depending on the drink. They're not alone, in Japan many bartenders carve ice cubes by hand from large, crystal clear blocks, for each customer.
Now, we're not saying there's something wrong with grabbing a bag of ice on the go, but we are saying it's pretty easy to make quality ice at home. If you're as cocktail obsessed as us, give these easy tricks a try:
1: Start by taking cold tap water and boiling it on the stove two times. Let it cool between each time you bring it to a boil. The more times you boil the water the purer it will be.
2: In a clean, large, plastic Tupperware pour in the water once it's cooled. Let the block of ice fully freeze.
3: Remove the ice from the freezer and the plastic container. Use a cleaver to saw into the ice, three lines on each side. Don't cut the block fully, go about half way through then use a clean flathead screwdriver to break the ice into cubes.