Which type of ice
to use for which drink 

Now that brings us to “Which type of ice would you recommend for which drink?” In general all other cocktails, that I am preparing, use cubed ice. Large, solid chunks of entirely frozen ice. No holes, no little plugs or missing pieces in the middle, but just solid chunks of ice. Whether you stir, shake your drink or if you serve your cocktail on the rocks large, solid ice is very important. Only in a very few exceptions you would use crushed ice to serve a drink on. Probably a tiki cocktail, that has a lot of sweetness and alcoholic strength and you can tame it down a little bit, because crushed ice will add more dilution. When you serve drinks on the rocks preferably you would use a crystal clear block that is carved or beaten out of a large chunk of ice and probably has the size of a fist. And you can use that in your tumbler in your rocks glass to serve an Old Fashioned on or any other cocktail you would like to serve on the rocks. 

So as a rule of thumb: Cubed ice for all your preparations whether that is shaken, stirred or served up. Crushed ice only in a very few exemptions like a mint tulip, a tiki drink or other boozy and sweet cocktails and drinks that need a lot of coldness very fastly. And the rest: Serve them big blocks of ice. 

Pohorec begleitete die Neuausrichtung der Food & Beverage Operations des Park Hyatt Vienna als externer Consultant und war führend mitverantwortlich für die Schaffung eines außergewöhnlichen Erlebnisses, das die internationalen sowie lokalen Gäste in Bar und Restaurant erwartet. Von der Definition des thematischen Gesamtrahmen, Gestaltung visueller Designelemente über die Kreation individueller Signature Serves, Produktsortiment, Recruiting, tiefreichendes Staff Training & Development, Marketing, Public Relations und andere externe Parameter – die ganzheitliche Betreuung durch die Planungs-, Launch- und Postlaunch-Phase garantierte beste Resultate, Erfolg und Begeisterung beim Kunden.