Build the Best Drinks by Spicing up Your Ice

By Rob Willey, DETAILS

Upgrade any cocktail hour with flavor-infused, handcrafted cubes.





Orange Bitter Ice Cubes



Flavor: An aromatic combo of orange peel, orange bitters, and orange-flower water.

How to pair it: Create an amplified Negroni with Nolet's gin, Campari, and Carpano Antica sweet vermouth.


See also: The Ultimate Weights-Free Workout

Recipe: 
From Jimmy, NYC; jimmysoho.com



½ gallon water

⅛ cup orange flower water 

10 dashes orange bitters, preferably by Fee Brothers

In a pitcher, stir water, orange-flower water, and bitters together. Working in batches, pour into ice-cube molds and freeze. Makes 60 cubes.


Cinnamon Ice Cubes



Flavor: A spiced cube suited to the first whiff of autumn.

How to pair it: Top with Knob Creek bourbon and maple syrup, then garnish with a red shiso leaf to make a Legal in Vermont cocktail.





Recipe:
 From Jimmy, NYC; jimmysoho.com



½ gallon water

½ cup sugar

5 whole cinnamon sticks, crumbled

In a saucepan, combine water, sugar, and cinnamon sticks. Bring to a boil, let cool, and, working in batches, strain into ice-cube molds.Add a piece of crushed cinnamon stick to each mold and freeze. Makes about 60 cubes.


Green Tea Ice Cubes



Flavor: A cube of sweetened tea sharpened with lime peel.

How to pair it: Add to muddled shiso, lime cordial, Junmai Nigori unfiltered sake, and Suntory Yamazaki Japanese whisky for a Harajuku Gimlet.





Recipe: 
From Hotel Griffou, NYC; griffou.com



½ gallon water

½ cup suga
r
3 green tea bags

3 limes, peeled and cut into quarter-inch strips

In a saucepan, bring water to a boil. Remove from heat and add sugar, stirring to dissolve, followed by tea bags and lime peels.Steep until cool, then, working in batches, strain into ice-cube molds and freeze. Makes about 60 cubes.


Thyme Ice Cubes



Flavor: A pungent but mixable wave of the herb's oils.

How to pair it: Drop into a mix of Linie aquavit, Luxardo limoncello, and Hoegaarden wheat beer for a Northern European spin on the shandy.




Recipe:
 From Hotel Griffou, NYC; griffou.com



3 five-inch fresh thyme sprigs

2 cups water

Using sharp scissors, cut away the horizontal dividers in a silicone ice mold, leaving three elongated sections. Place a sprig of thyme in each section, fill with water, and freeze. Makes 3 ice spears.

See also: The No-Baby Boom

Ginger Ice Cubes



Flavor: The spicy root's sneaky heat augmented by infused jalapeño.

How to pair it: Turn a straight whiskey into a Base Burner cocktail by adding to Four Roses bourbon.





Recipe: 
From Holland House, Nashville; hollandhousebarandrefuge.com



2 cups sugar

2½ cups water

½ cup fresh ginger, peeled and sliced

1 jalapeño, halved

½ cup lemon juice

In a saucepan, combine sugar, 2 cups water, ginger, and jalapeño in a saucepan. Bring mixture to a boil, lower heat, and simmer for 15 minutes. Remove from heat and steep in the fridge for 24 hours to make a ginger syrup. Working in batches, strain the syrup and fill ice-cube molds halfway with the mixture. Mix the remaining ½ cup water with the lemon juice, use it to top up the molds, and freeze. Makes about 20-25 cubes.


Honey-Avocado Ice Cubes



Flavor: The fleshy green fruit tinged with honey and brightened with lime juice.

How to pair it: Mix with Ilegal brand mezcal and garnish with a strawberry to create the Yo La Tengo #2 cooler.





Recipe:
 From Holland House, Nashville; hollandhousebarandrefuge.com



1 whole avocado, seeded and peeled

2 oz honey
2 oz fresh lime juice

1 cup water

Purée all ingredients until smooth. Pour mixture into ice-cube molds and freeze. Makes 10 cubes.


Rhubarb Ice Cubes



Flavor: The fruit's tartness balanced with sugar and tinged with cinnamon.

How to pair it: Build a Marco Polo highball with Cynar digestif and Fever Tree bitter-lemon soda.





Recipe: 
From Holland House, Nashville; hollandhousebarandrefuge.com



2 cups sugar

2 cups wate
r
¾ lb rhubarb, sliced into
¼-inch cubes

¾ lb rhubarb, sliced into
¼-inch cubes 

1 cinnamon stick

In a saucepan, bring sugar and 1 cup water to a simmer. Add rhubarb and cinnamon stick. Cover and simmer for 15 minutes. Remove cinnamon stick and refrigerate mixture for 24 hours. Strain, add 1 cup water, pour into ice-cube molds, and freeze. Makes 15 cubes.


Lime Ice Cubes



Flavor: The bracing quality of fresh lime juice and peel cut with enough water to freeze it.

How to pair it: Make a refreshing Southern Cola with bitter Amaro CioCiaro and sugary Mexican Coke.




Recipe: 
From Holeman and Finch, Atlanta; holeman-finch.com



1 cup fresh lime juice

½ cup water

Mix juice and water, pour into ice cube molds, and freeze. Makes 10 cubes.


Coconut Ice Cubes





Flavor: The milky juice of young fruit frozen into blocks.

How to pair it: Shake up a Sal's Minion with English Harbour aged rum and Small Hand Foods pineapple syrup, then top with a lime wheel.





Recipe:
 From Rum Bar, Portland; beakerandflask.com



2 cups coconut water, preferably Vita Coco

Distribute coconut water evenly in ice cube molds and freeze. Makes 15 cubes.

More from DETAILS.com:

• 5 Foods That Will Make You Look Younger
• Is Skim Milk Making You Fat?
• The 14 Healthiest Snack Foods
• The Best New Food Temples in the World

Photos: Plamen Petkov