How to make crystal-clear ice cubes at home

Masterful ice from your own freezer

In the world of mixed drinks, ice plays a crucial role. It not only provides a pleasant coolness, but also enhances the flavour and texture of every drink. But we’re not talking about ordinary ice cubes here – we’re talking about crystal-clear ice cubes that make the difference between a good cocktail and an exceptional one. It’s not just a secret art of bartenders, but a technique you can use at home too.

The myth of the watered-down drink

Before we get down to the nitty-gritty – or rather, the ice – here’s a brief but important note on the role of ice in drinks: some people still think that adding ice cubes is an old bartender’s trick to stretch a drink or use less alcohol. That’s not true! Because less ice means the flavour gets diluted quickly and you’ll soon be sipping a lukewarm drink. Bars often use expensive ice machines, and some even carve the ice from a block by hand. This method of making ice always ensures crystal-clear, top-quality ice.

Only cloudy ice cubes at home

Why do ice cubes from the home freezer often look cloudy and unattractive, whilst those from good bars shine crystal-clear? The answer lies in the method of freezing. Ice cubes in standard ice cube trays freeze from the outside in within your own fridge, causing the trapped air to collect in the centre and making the ice cloudy. The trapped gases and impurities reduce the quality and cause the ice to melt faster. Rumours persist, particularly online, that you should use distilled or boiled water for clear ice, but this is a myth that also unnecessarily wastes a great deal of energy. But there is hope – with the right method, you can conjure up crystal-clear ice at home just like the professionals. 

The solution: directional freezing

The secret to clear ice cubes lies in directional freezing. Much like the formation of clear ice on a frozen lake in winter – with the clear layer on top and the air bubbles at the bottom – the aim is to slow down and control the freezing process. In your freezer, you can achieve this effect by using an insulated, open container. This ensures the ice cubes freeze only from the top, allowing the air bubbles to escape from the bottom rather than becoming trapped in the ice.

Instructions for making clear ice cubes at home:

• Get an insulated container that fits in your freezer.
• Use a silicone ice cube tray and pierce small holes in each compartment to allow excess air to escape.
• Place the ice cube tray in the insulated container.
• Fill the container with water until the moulds are submerged. Place the container in the freezer without a lid.
• Wait until the water has frozen into a solid block. This takes patience. Then carefully remove the container from the freezer and take out the block of ice. (Let it thaw briefly if necessary.)
• Place the block of ice in a clean plastic bucket and leave it to come to room temperature for about an hour.
• Remove the moulds from the ice. Score the ice block between some of the moulds with a serrated knife and tap gently on the back of the knife with a wooden mallet to split the ice. If it shatters too much, let it thaw a little longer.
• Leave the ice cubes to stand for a minute so that the cloudy layer on the surface can melt away. The resulting ice should be almost perfectly clear. If there is still any cloudiness on the surface, you can simply cut this part off.

The ice makes all the difference

The art of making crystal-clear ice cubes requires a little patience and effort, but rewards you with impressive results. Next time you’re serving drinks at home, you can surprise your guests with homemade clear ice. Bar manager Markus Winzer, by the way, swears by double-frozen ice at Marks NY Bar. After being produced by an ice cube maker, this is frozen again, resulting in even higher-quality ice. The drink is chilled faster and for longer, and becomes less watered down. With that in mind, cheers and here’s to the ice!