Your bar cart may be well-stocked and perhaps you’ve already mastered your signature cocktail, but chances are you’ve been neglecting an ingredient that can take your at-home happy hour to the next level: ice cubes. Sure, you might already use them to make your beverage perfectly chilled, but they can also give it a whole new taste.
That’s the idea that led Leslie Kirchhoff to launch her company, Disco Cubes. And in her first book, out today, she shares more than 100 recipes that show why a good drink might be even better on ice. Here are just a few tricks you can try out now.
Pearls of Wisdom
Silicone candy molds are the secret weapon for crafting perfectly spherical ice. Blend and freeze seasonal fruits and juices to create Bellini and mimosa balls—and, when the moment’s right, just add Prosecco (or champagne, Aperol, amaro, seltzer…) plus a floral garnish for an instant and impressive make-your-own-spritz bar.
A light cocktail of Fino sherry, seltzer, lemon juice, and simple syrup transforms into a totally serene refreshment, thanks to these spa-worthy cubes made from juiced cucumber and mint leaves. For a mocktail version, just swap the sherry for an herbaceous nonalcoholic spirit, like Kin Euphorics.
Garden Party in a Glass
Sprigs of herbs such as thyme, marjoram, and rosemary become riveting specimens in ice cubes made using rectangular silicone molds—a striking addition to an otherwise simple gin and tonic. Reach for an artisanal tonic water (Kirchhoff recommends Fever Tree) to complete this botanical fantasy.
The Spice Is Right
Cubes made out of blended (and deseeded) habañero pepper, mango, and a splash of water mean that these margaritas stay spicy—and vibrantly hued—with each sip. Hot tip: Taste the mixture before freezing to ensure it’s packing just the right amount of heat.
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