Initial Storage

• Thermal Stability: Store ice in a dedicated freezer at or around 0°F. If the freezer is frequently opened, store the ice in the back to prevent surface "sweating" and subsequent refreezing.

• Odor Protection: Ice is a sponge for aromatics. Keep your ice in sealed containers or bags away from "breathable" perishables like citrus, mint, or garnishes.

• Separation: If stacking cubes outside of their bags, use parchment paper or silicone mats between layers to prevent the cubes from fusing together. It happens faster than you’d think!

Service Hours

• Staging/Tempering: A frosty cube taken directly from a deep freezer and placed straight into a room-temperature liquid will almost instantly and almost surely crack due to thermal shock. Allow cocktail ice to sit at room temperature for roughly 2-3 minutes before introducing it to warmer liquids. Drinks/liquids that have already been prepped & shaken/stirred with mixing ice stand a better chance of not cracking any ice that came straight from the freezer, however there’s still a chance. Ice is fickle and patience can be an annoying virtue. 

• The Perforated Bin: Try to keep service ice in a perforated bin or insert that allows for meltwater to drain. If ice sits in its own meltwater, the water will erode the sharp edges and ruin the aesthetic. Note: To avoid the bin’s hole pattern imprinting on the bottom of the ice, line the bin with a flat silicone mat or a lint-free linen napkin to keep the contact surface smooth while still allowing drainage.

Re-Storage

• Dry-down: If cubes were out for service but not used, they should be patted dry before being returned to the freezer. Returning wet cubes to a deep-freeze will cause them to fuse into an unbreakable brick.

• Pro tip: Any cube that has lost an obvious amount of its shape or has rounded edges or that has already turned into the unbreakable brick can be relegated to mixing/shaking ice or crushed for something like a mojito since it’s still pure ice. Or discard it. You do you.