Portugal loves a gin and tonic — and almost all of us have had one that, five minutes in, was lukewarm fizzy water. Most of the time, the culprit is the ice.
The problem with small cubes in a tall glass
Lots of small cubes mean lots of surface: they melt fast and dilute the drink. And every edge and crack in the ice is a point where the tonic’s gas escapes. The result: less cold, less fizz, more water.
The solution: an ice spear
The Collins spear (35 × 35 × 120 mm) fills the tall glass from top to bottom. It is a single dense, clear piece with little surface for its volume. The drink chills evenly, dilutes less and stays fizzy for longer.
How to build a G&T with Collins ice
- Chill the tall glass in the freezer or with ice before serving.
- Place the Collins spear in the glass.
- Pour the gin over the ice.
- Add well-chilled tonic slowly, down the spear or a bar spoon, to keep the fizz.
- Finish with the garnish: citrus peel, cucumber or spices.
Not just for gin and tonic
The same logic applies to whisky highballs, palomas, rum and cola, Tom Collins and any fizzy long drink.
And at home?
Clear spears are hard to make in a home freezer: water freezes from the outside in and traps air in the centre. That is why bars buy ready-made spears from professional producers.
See our Collins ice and all the types of ice.
