For some cocktails, crushed ice is not an option — it is part of the recipe. The caipirinha, the mojito, the mint julep and almost the whole tiki family were designed for frappé ice.
Why these cocktails call for crushed ice
Crushed ice has lots of surface: it chills the drink almost instantly and releases some water. In strong, sweet and sour cocktails, that controlled dilution balances the sugar and alcohol. A glass packed with ice also keeps the drink cold to the end.
Caipirinha
Lime and sugar muddled in the glass, cachaça and crushed ice to the top. Stir well so the cold reaches the bottom.
Mojito
Lightly pressed mint (not shredded), lime, sugar, rum, crushed ice and a splash of soda water.
Tiki cocktails and juleps
Served in tall glasses or mugs with a “crown” of crushed ice. The ice is part of the presentation.
Three common mistakes
- Uneven ice: big chunks mixed with snow melt at different rates. Use even frappé.
- Too little ice: a half-full glass melts faster. Fill it to the top.
- Wet ice: crushed ice that is already melting dilutes too much. Keep it frozen until service.
How to store crushed ice
Keep the bags in the freezer at −18 °C and use them soon after delivery; before opening, tap the bag to loosen the pieces.
See our crushed ice in bags and ice supply for bars.
