{"id":1661,"date":"2026-09-27T13:00:14","date_gmt":"2026-09-27T12:00:14","guid":{"rendered":"https:\/\/iceology.pt\/?p=1661"},"modified":"2026-09-27T13:00:14","modified_gmt":"2026-09-27T12:00:14","slug":"gelo-frappe-cocktails","status":"publish","type":"post","link":"https:\/\/iceology.pt\/en\/gelo-frappe-cocktails\/","title":{"rendered":"Crushed ice: caipirinha, mojito and tiki cocktails"},"content":{"rendered":"

For some cocktails, crushed ice is not an option \u2014 it is part of the recipe. The caipirinha, the mojito, the mint julep and almost the whole tiki family were designed for frapp\u00e9 ice.<\/p>\n

Why these cocktails call for crushed ice<\/h2>\n

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.<\/p>\n

Caipirinha<\/h2>\n

Lime and sugar muddled in the glass, cacha\u00e7a and crushed ice to the top. Stir well so the cold reaches the bottom.<\/p>\n

Mojito<\/h2>\n

Lightly pressed mint (not shredded), lime, sugar, rum, crushed ice and a splash of soda water.<\/p>\n

Tiki cocktails and juleps<\/h2>\n

Served in tall glasses or mugs with a \u201ccrown\u201d of crushed ice. The ice is part of the presentation.<\/p>\n

Three common mistakes<\/h2>\n