Click here and the elevator will speed you to the floor of your choice with cool convenience. Fill each glass with crushed ice before mixing. Then, shake out the melted ice before pouring the drink.
Crushed ice is every bartender s friend.
No respectable Martini is made without it. The Mint Julep requires it. Frozen Daiquiris and Margaritas are impossible unless you start with it. You need crushed ice to make ice cream, as a bed for fresh oysters or a tin of caviar, and to keep a bottle of vodka or champagne at the proper temperature. A classic workhorse for the home bar.