Have you ever considered how ice may impact a cocktail? You may be thinking, “It’s just ice,” but Leonard Brown, Cocktail Mixologist & Bartender at Brass Tack, will tell you otherwise.
With years of experience in the art of mixology, Leonard understands the crucial role that ice selection plays in crafting the perfect cocktail experience. He explains that high-quality, professionally made ice enhances both flavor and presentation, much like using premium ingredients. “’Local ice’ versus ‘ice professionally done’ is like the difference between a high-quality gin and tonic featuring tonic from a gun, versus one of Fever Tree’s delicious tonics (spoken from personal experience).
The difference is NOT negligible. If you’re a traveler, you know water comes in all shades of “flavor” and quality. In Chicago, although we’re blessed to have a huge water supply literally blocks from where I pour drinks, making ice for handcrafted cocktails from that same water could potentially degrade the cocktails flavor, adding subtle unintended nuance.”
Bartenders should consider certain factors when selecting the shape and size of ice for a specific cocktail, according to Leonard:
“The first thing that comes to mind is whether the cocktail contains flavor enhancers like bitters, i.e., Old-Fashioneds, Manhattans, etc. Those flavor enhancers are delicate and could potentially wilt quickly when using smaller cubes; they melt quicker, diluting the cocktail way too fast. Also, it matters if the cocktail is a high-proof, slow-sipper. High proof cocktails benefit from larger cubes that slow melt, maintaining the integrity of the cocktail from the first to the last sip. For those cocktails, a Quari cube or globe are my go-to!”
Leonard elaborates that because cocktails come in an endless variety of colors and viscosities, enriching agents like fruit purées, egg whites, and colored liquors that have deep hues make large format cubes perfect for presentation.
“A large cube allows those enhancements to shine. Because the cube is completely clear, the color really pops! An added feature for the square cube is when using a professional brand to brand the cube…talk about sexy-ing up a cocktail!”
At the Waldorf Astoria Chicago, where Brass Tack is located, the bar program emphasizes creativity and personalization, offering guests exceptional spirits and unique surprises. “We often get complimented by our guests about our spirits selection. There’s more beauty in that than I could elucidate in a single article, but I will say that it lends itself to nearly limitless creativity. Although we have a well-balanced cocktail menu, each mixologist at Brass Tack and Bernard’s comes equipped with years of cocktailing expertise and their own personal lexicon of cocktail favorites. Just ask!”
Leonard’s favorite cocktails, especially those featuring bourbon or whiskey, benefit significantly from the right ice choice, ensuring the full flavor is enjoyed without excessive dilution. He also highlights innovations like small format cubes and crushed ice machines that enhance the bar’s offerings, making every drink a special experience.
“The Waldorf features a mind-blowing crushed ice machine…that’s right, a machine that produces crushed ice! Before I became part of the team, I had no idea such an animal even existed. It is a total rockstar for mules, spritzes, or other outrageous (super pretty) Collins cocktails. It also came in super handy for last year’s crazy-delicious Christmas cocktails!”
With that, Leonard envisions a future where ice is a central part of the cocktail crafting process, adding to the artistry and enjoyment of mixology. “For boutique cocktail joints where mixologists have time to more patiently craft couture libations, I can envision a creative trend which showcases the whole cocktail process from start to finish.”
In dreams, creativity comes…at least, that’s where my cocktail ideas seem to germinate. So, now that we’ve opened this whole Pandora’s box of ice-versation, who knows what dreams we may see turned into beautifully crafted cocktail reality, where ice isn’t just an afterthought. Add to this, that the summer is upon us? I’m excited too!”
The post Bartender Leonard Brown on Elevating Cocktails with Ice at Brass Tack appeared first on Chilled Magazine.
Source: Mixology News
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