snarled (ok, he didn't snarl. He was about 5'5" and cute as a button with dimples the size of Oklahoma. I doubt he would snarl even at Rush Limbaugh) the bartender. And I empathize, I really do. Ice is both the boon and bane of mixed drinks.
Small amounts of water are really essential in smoothing the character of many alcoholic drinks and bringing out their topnotes and after-tones. Some of the peatier single malt Scotches, for instance, keep their peat in line better with a small splash of spring water.
And cocktails of most types incorporate water in one form or another. Now, unfortunately for all, sometimes this water comes mostly in the form of Mountain Dew or Diet Coke. The most appalling drink I ever heard ordered was Rhine Wine & Diet Coke. Yup, in the same glass.
But ice is usually the source of water and here's where we hit that bitter old debate: shaken or stirred. Professional bartenders are the most likely to hate having to shake drinks, especially drinks like Martinis or Manhattans, because they say shaking waters drinks down too much. Home drink makers then feel guilty every time they reach for their cute little vintage penguin shaker, feeling they are being such wusses. Stop feeling guilty, home mixers. You have one immense advantage over most bartenders and it makes all the difference:
Big, Chunky Ice Cubes
Bartenders are plagued by having to use the ice that comes out of commercial ice machines or is delivered by commercial ice companies. And this ice is almost always small--half moons, doughnut shaped, chipped. Diabolical little ices that mock the drink maker: "Hah, yes I'll chill your drink fast but I'll add lots and lots of water at the same time! Bwahaha!" I actually heard ice say that one time, but then let's keep in mind the Tom Waits' song, "The piano has been drinking." Big, honkin' cubes like you make yourself in an old-fashioned ice cube tray are tough and can take a beating without crying into your gin. You can shake them until your wee penguin is so cold, you can't hold on, yet release only the tiny amounts of water that help bring all the cocktail elements together.
So why do I insist that bartenders still shake, even though I never get a Martini out that's as good as I make at home? I suppose that this is the point where knowledge and empathy are replaced by sheer desire: I like my cocktails very, very, shall I add one more, very cold even at the cost of a little too much water. And I adore bartenders who, understanding this, shake like hell for short time rather than lazily wafting the shaker through the air practicing figure eights.
Make me a really cold Martini without complaining about how I want it made and I'll follow those dimples all the way to Oklahoma.
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Now a days Commercial Ice machines are used in many businesses like office buildings, restaurants, health centers, bars, cafes and hotels. These Commercial ice machines, such as Scotsman and Manitowoc are widely used in many different businesses.
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