Crushed ice is ice broken into small, irregular fragments — smaller than the cubes used in shakers or rocks glasses, but not quite snow. It's made by crushing ice cubes in a Lewis bag or a blender, or purchased as pellet ice from some machines. Crushed ice chills drinks extremely quickly because of its large surface area relative to volume. It also dilutes faster, which means drinks built over crushed ice need to be served and drunk promptly. The frosted exterior of a Mint Julep glass comes from crushed ice chilling the metal faster than the ambient air can warm it.
Why It Matters
Crushed ice defines the texture and character of certain drinks. A Mint Julep over cubed ice is not a Mint Julep. The rapid chilling, the frost on the glass, and the way the crushed ice settles around the mint are all part of the experience. Tiki drinks built over crushed ice are similarly dependent on it for their tropical, refreshing character.
Where You'll Use It
Mint Julep, Swizzles, Caipirinha, tiki drinks, frozen-style cocktails. Any drink explicitly calling for crushed ice.
Worth Knowing
Pebble Ice
Pebble ice (also called nugget ice or Sonic ice) is a specific type of soft, chewable crushed ice made by compressing ice flakes. It's extremely popular in large-format drinks and sodas because it absorbs liquid and chews well. Certain commercial ice makers (Opal, GE Profile) produce it at home. In cocktails, it's used wherever crushed ice is called for and is particularly good in Mules and Palomas.