{"id":1657,"date":"2026-09-27T12:55:26","date_gmt":"2026-09-27T11:55:26","guid":{"rendered":"https:\/\/iceology.pt\/?p=1657"},"modified":"2026-09-27T12:55:26","modified_gmt":"2026-09-27T11:55:26","slug":"tipos-de-gelo-para-cocktails","status":"publish","type":"post","link":"https:\/\/iceology.pt\/en\/tipos-de-gelo-para-cocktails\/","title":{"rendered":"Types of cocktail ice: the complete guide"},"content":{"rendered":"

A bartender chooses ice as carefully as the spirit. The ice format sets the temperature, the dilution and even the look of the glass. This guide sums up the main types of ice and when to use each.<\/p>\n

The role of ice in a cocktail<\/h2>\n

Ice does two things at once: it chills and it dilutes. In a shaken or stirred cocktail, the meltwater is an ingredient \u2014 it softens the alcohol and brings the flavours together. In a drink served over ice, the goal is the opposite: keep it cold with as little dilution as possible. So there is no \u201cbest ice\u201d, only the right ice for each moment.<\/p>\n

1. Standard cubes (Hoshizaki)<\/h2>\n

Hard, clear cubes of about 3 cm. The workhorse ice: for shaking, stirring in the mixing glass and serving soft drinks, juices and simple long drinks. See ice cubes<\/a>.<\/p>\n

2. Crushed ice (frapp\u00e9)<\/h2>\n

Small fragments with lots of surface: they chill very fast and dilute more. Exactly what caipirinhas, mojitos, juleps and tiki cocktails call for. See crushed ice<\/a>.<\/p>\n

3. Sphere<\/h2>\n

The shape with the least surface for its volume. It melts slowly and is the theatrical choice for whisky and negroni in a rocks glass. See sphere ice<\/a>.<\/p>\n

4. Large cube (5 cm)<\/h2>\n

The old fashioned\u2019s partner: a single clear cube that fills the rocks glass and dilutes very little. See large cube<\/a>.<\/p>\n

5. Rectangular<\/h2>\n

A 50 \u00d7 50 \u00d7 70 mm block for signature cocktails served over ice in medium glasses. See rectangular ice<\/a>.<\/p>\n

6. Collins \/ highball<\/h2>\n

A long spear for the tall glass: gin and tonic, highballs and Tom Collins stay cold top to bottom and fizzier. See Collins ice<\/a>.<\/p>\n

Quick table<\/h2>\n\n\n\n\n\n\n\n\n\n\n
Cocktail<\/th>\nIce for mixing<\/th>\nIce in the glass<\/th>\n<\/tr>\n<\/thead>\n
Margarita, daiquiri<\/td>\ncubes<\/td>\nno ice or cubes<\/td>\n<\/tr>\n
Negroni<\/td>\ncubes<\/td>\nsphere or large cube<\/td>\n<\/tr>\n
Old fashioned<\/td>\ncubes<\/td>\nlarge cube<\/td>\n<\/tr>\n
Gin and tonic<\/td>\n\u2014<\/td>\nCollins spear<\/td>\n<\/tr>\n
Mojito, caipirinha<\/td>\n\u2014<\/td>\ncrushed ice<\/td>\n<\/tr>\n
Whisky on the rocks<\/td>\n\u2014<\/td>\nsphere<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

One rule for all: clear ice<\/h2>\n

Whatever the format, cloudy ice has trapped air and impurities, cracks and melts unevenly. Find out why good ice is transparent<\/a> and see all the types of ice<\/a> we make.<\/p>","protected":false},"excerpt":{"rendered":"

Um bartender escolhe o gelo com o mesmo cuidado com que escolhe o destilado. O formato do gelo decide a temperatura, a dilui\u00e7\u00e3o e at\u00e9 o aspeto do copo. Este guia resume os principais tipos de gelo e quando usar cada um. O papel do gelo num cocktail O gelo faz duas coisas ao mesmo […]<\/p>\n","protected":false},"author":1,"featured_media":1316,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43],"tags":[],"class_list":["post-1657","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gelo-e-cocktails"],"acf":[],"yoast_head":"\nTipos de Gelo para Cocktails: Guia Completo | Iceology<\/title>\n<meta name=\"description\" content=\"Cubos, gelo picado, esferas, cubo grande, retangular e Collins: que tipo de gelo usar em cada cocktail e porqu\u00ea. 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