ALL ABOUT ICE

“ ICE to a Bartender is like FLAME for a Chef”

Sounds pretty simple, right? Here are some important things you
should know about ice......................................................

- Proper water content, the drinks ABV and temperature

are the keys to a good consistent cocktail.
- The Clearer the ice, the Better – as it indicates purity. Cloudy ice forms because of impurities
in the water and because Oxygen bubbles get Trapped. Oxygen in your ice will make it melt
quicker and Impurities can Impart flavour into your drinks.
- The Diluted ice from Shaking and Stirring can be between 15%-25% of your final Cocktail.
Applying an ABV to each and every cocktail on an individual basis will help you pick the right
type and amount of ice for each style of drink you are Mixing.
- Try to use the Right ice for the right drink. Ice Spears are good for long drinks, a nice big
cube of ice works well with an Old fashioned and Crushed ice is a must for Cobbler.

- Keep it Cold and dont let it sweat. Pulling your ice from and ice bucket or well that has been
sitting around for an hour will dilute your drink very quickly. Fresh ice cubes will preserve
your drinks for longer without ruining them. Keep your ice in the freezer before using if
possible.
- tarted in the 1805. Frederic Tudor, the man who was dubbed the ice King, shipped ice from
the lakes of Massachusetts ( Walden Pond ) all over the Globe. It was considered a Luxury to
have your drink served with”Tudor Ice”.
The Concept of quality ice sThe
Surprisingly Cool History of Ice

Until two centuries ago, ice was just an unfortunate side effect of winter. But in the early
1800s, one man saw dollar signs in frozen ponds. Frederic Tudor not only introduced the
world to cold glasses of water on hot summer days, he created a thirst people never realized
they had.

In 1805, two wealthy brothers from Boston were at a family picnic, enjoying the rare luxuries
of cold beverages and ice cream. They joked about how their chilled refreshments would be
the envy of all the colonists sweating in the West Indies. It was a passing remark, but it stuck
with one of the brothers. His name was Frederic Tudor, and 30 years later, he would ship
nearly 200 tons of ice halfway around the globe to become the "Ice King."

Ice Man Cometh

Nothing in Tudor's early years indicated that he would invent an industry. He had the
pedigree to attend Harvard but dropped out of school at the age of 13. After loafing for a few
years, he retired to his family's country estate to hunt, fish, and play at farming. When his
brother, William, quipped that they should harvest ice from the estate's pond and sell it in the
West Indies, Frederic took the notion seriously. After all, he had little else to do.

Frederic convinced William to join him in a scheme to ship ice from New England to the
Caribbean. Tudor reasoned that once people tried it, they'd never want to live without it.
During the next six months, the brothers pooled their money and laid out plans to ship their
product to the French island of Martinique, where they hoped to create a monopoly on ice.

No one believed the idea would work. In fact, no ship in Boston would agree to transport the
unusual cargo, so Frederic spent nearly $5,000 (a big chunk of the seed money) buying a ship
of his own. On February 10, 1806, The Boston Gazette reported, "No joke. A vessel with a
cargo of 80 tons of ice has cleared out from this port for Martinique. We hope this will not
prove to be a slippery speculation."

It did. Although the ice arrived in Martinique in perfect condition, no one wanted to buy it.
Tudor desperately explained how the cold blocks of ice could be used in the stifling
Caribbean heat, but islanders weren't convinced.

After an inauspicious start, William pulled out of the partnership. The following winter,
Frederic was on his own. Remarkably, he drummed up enough money to send another
shipment of ice to the Indies. But when a trade embargo left much of the Caribbean off limits
for two years, Frederic was left twiddling his thumbs. Meanwhile, the Tudor family fortune
had dwindled in a shady real estate deal in South Boston.

Despite financial woes, Frederic persisted, and his ice business finally turned a profit in 1810.
But a series of circumstances—including war, weather, and relatives needing bailouts—kept
him from staying in the black for too long. Between 1809 and 1813, he landed in debtors'
prison three times and spent the rest of the time hiding from the sheriff.

Breaking the Ice

Perhaps it was his Yankee entrepreneurial

spirit, or perhaps monomania, but Tudor was
obsessed with the idea that ice would make
him rich. During the next decade, he
developed clever new techniques to
convince people that they actually needed
ice, including a "first one's free" pitch.
While living in a South Carolina boarding
house in 1819, Tudor made a habit of
bringing a cooler of chilled beverages to the
dinner table. His fellow boarders always
scoffed at the sight, but after a sip or two,
they'd inevitably fall in love with his ice.
Tudor traveled around the country and convinced barkeeps to offer chilled drinks at the same
price as regular drinks—to see which would become more popular. He also taught restaurants
how to make ice cream, and reached out to doctors and hospitals to convince them that ice
was the perfect way to cool feverish patients. The truth is that people never knew they needed
ice until Tudor made them try it. Once they did, they couldn't live without it.

By 1821, Tudor's business was strengthening. He'd created real demand for his product in
Savannah, Charleston, New Orleans, and even Havana. But he still needed to refine his
operation. Enter Nathaniel Wyeth, an innovator who became Tudor's foreman in 1826. By
using a horse-drawn plow to cut the ice into large grids, Wyeth invented a much faster
harvesting method. He also put an assembly process into place. Laborers sawed the blocks
 apart and plunked them into canals to float
them downstream. Then a conveyor belt
would hoist the blocks from the water and
carry them up to icehouses, where they'd be
stacked up to 80 feet high.

Still, only one-tenth of the ice harvested

made it to sale. What's worse, the whole
operation was incredibly unsafe. In addition to those towering stacks of ice, numb hands,
sharp instruments, and frigid waters made the process dangerous. The 300-lb. blocks of ice
could slide easily, knocking down men and breaking their limbs. Ice harvesters often
developed "ice man's knees," which were bruised and bloody from days of shoving solid
ice.

Despite these drawbacks, Wyeth's ingenious methods were a major improvement on prior
harvesting practices. With the inventor by his side, Tudor asserted his long-fomenting
monopoly and became known as the "Ice King." Tudor's reputation solidified in 1833 when
he shipped 180 tons of ice halfway across the world to British colonists in Calcutta. The
venture was so successful that it reopened trade routes between India and Boston.

Back at home, Tudor continued to dominate the scene. By 1847, nearly 52,000 tons of ice
traveled by ship or train to 28 cities across the United States. Nearly half the ice came from
Boston, and most of that was Tudor's. He also maintained ice-harvesting rights to key ponds
throughout Massachusetts. Even Henry David Thoreau watched Tudor's workers harvest
Walden Pond and waxed philosophic about the scene in his diary: "The pure Walden water is
mingled with the sacred water of the Ganges."

The End of the Ice Age

Frederic Tudor died in 1864, finally rich again. By that time, everyone with access to a frozen
body of water was in on the action. Ice boomtowns sprouted along the Kennebec River in
Maine, where farmers found year-round employment. The 1860s became the peak
competitive period of American ice harvesting, and Tudor's company prospered. Even during
the Civil War, when the South was cut off from ice supplies in the North, the ice industry
continued to grow in New England and in the Midwest.

As American society grew more accustomed to fresh meats, milk, and fruit, the ice industry
expanded into one of the most powerful industries in the nation. At the turn of the 20th
century, nearly every family, grocer, and barkeep in America had an icebox. But ironically,
America's dependence on ice created the very technology that would lead to the decline of the
ice empire—electric freezers and refrigerators. During the early 1900s, these appliances
became more reliable, and by 1940, 5 million units had been sold. With freezers allowing
people to make ice at home, there was little need to ship massive quantities across the
country.

Today, the ice industry pulls in $2.5 billion a year, but it's nowhere near as dominant as it
used to be. Most of the business is from pre-packaged, direct-to-consumer ice (the stuff you
buy for your beer cooler). Still, that doesn't mean we shouldn't be grateful. The next time you
put your lips to a slushie, or an iced tea, or a chilled martini, or a cold beer on a hot day, take
a moment to thank the crazy Yankee who had the vision to turn water into money.
This story originally appeared in mental_floss magazine. Subscribe to our print edition here.