Today we're talking all things ice! Recently I've received some questions regarding the ice I use to serve a drink and the ice I use for mixing. So cloudy, clear, cutting, and molds, we'll touch on it all. In a professional setting, it's easy to get spoiled by the commercial machines that offer an effortlessly perfect cube in large quantities. However, when mixing at home, it's not always convenient to have that perfect ice, but don't be discouraged. What's most important to remember is controlling your dilution, and knowing the rate at which your ice will melt. These are techniques I use. Cheers!

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TIME STAMPS
Intro: 0:00
Mixing Ice: 1:24
Serving Ice: 4:23
Carving: 6:30
Sign Off: 11:00

THE TOOLS
Silicone ice tray with lid (set of 2): https://amzn.to/3prA4Oi
Mini cooler by Coleman: https://amzn.to/2Mw9W6l
Water pitcher with filter: https://amzn.to/3pArOeR
Serrated knife: https://amzn.to/3r7AWIv
Wooden ice mallet: https://amzn.to/2JhCgZ6
Anvil ice pick: https://amzn.to/3B2Qm5V
Pitchfork ice pick: https://amzn.to/3B3dOQu
Ice tongs: https://amzn.to/3cvNYLE

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Coproduced with the lovely Azusa "Az" Inaba