So Icy! Step your drink game up with these infused ice cubes. icy drinks icecubes infused soicy
Nothing levels up a beverage like a colorful piece of fruit, veggie, herb, or flower frozen in a perfectly clear cube. Whether you want to make an extra special cocktail or just fancy up some lemonade, it’s like having a little work of art right there in your glass. But there’s more to making ice than you might think—Leslie Kirchhoff wrote a whole book about it: Disco Cube Cocktails: 100+ Innovative Recipes for Artful Ice and Drinks.
For citrus wheels or peels, first place them into a small heatproof glass measuring cup. Add just enough warm water to cover. Stir and let sit for 5 minutes to release any liquid, wax, or oils. Strain and repeat one more time. When freezing edible flowers, point them down so they’re facing the center of the cube, instead of freezing against an edge.To smooth out lumpy tops or other imperfections on cubes, cut off any big extrusions with a knife. Then, holding the cube in your hand, run one side of it along a room-temperature sheet pan for 1 to 2 seconds; repeat for each side. For spheres, hold with a smooth microfiber cloth and remove the seam with a sharp paring knife, rotating as you go.
Makes 4 cubes. The limes and cherries can be replaced with any edible element, the process remains the same. Place 1 cherry and 1 lime wheel in each compartment of the mold. Fill the mold with water and freeze until solid, about 30 hours. Remove the cubes from the mold, polish them, and keep frozen until ready to use.Place 1 Cherry Lime Cube into a double Old-Fashioned glass to temper for about 2 minutes. In a cocktail shaker filled with plain ice, combine ¾ oz.
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