When Should You Use Cubed Versus Crushed Ice?

A. J. Rathbun, author of CHOW-approved cocktail books Good Spirits and Luscious Liqueurs, says that cubed ice works for almost every cocktail. Cracked ice makes stirred drinks more stirrable (use a muddler to crack it); plus, it looks elegant. Crushed ice, in Rathbun’s opinion, is best left to the summertime daiquiri. Rathbun’s most recent book is Dark Spirits.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

See more articles