This article clearly explains the importance of having perfect ice for drinks. Consider:
“Chad Solomon, a New York cocktail consultant, understands the significance of this, “As the clock ticks, it’s going to be a totally different drink based on the size and density of the ice.”
Jason Cott, partner at the popular Pouring Ribbons bar in New York City, also considers dilution a critical factor in the perfect cocktail: “It’s not just about bringing the temperature of the drink down to the correct level. It’s about adding the correct water content to each drink. The hidden ingredient in every cocktail recipe is water.”
We agree with San Francisco bartender Thad Vogler when he says, “Once you’ve used good ice, it’s really hard to go back.””