Ice serves two purposes in cocktail making: First, to chill the cocktail while shaking or stirring, while also diluting the drink ever so slightly to drinking perfection. Second, to keep the finished cocktail chilled while you enjoy it. The type of ice you use when shaking and serving also dramatically affects your drink.

Ice cubes are used when you want to keep your drink cold without diluting it. Fresh 1- to 2-inch cubes work best: the larger the cube, the slower the melting process.

Crushed ice is used in stronger cocktails that are meant to be diluted. To make your own, simply fill a shaker one-third of the way with ice and muddle until broken up. Or use an ice bag to crush.

Ice sphere: You can now purchase ice molds to make large ice spheres, which allow the flavor of your drink to open up without getting watered down too quickly. Filling the ice mold with an edible blossom can create a fragrant and attractive garnish.

Molds: Using fun shaped molds can create interest in itself. I like to use leftover freshly squeezed juices and freeze them to add to my water, sodas, and spirits.

Punch wreaths: If you have a Bundt cake pan, you can fill it up with distilled water, citrus wheels, and an assortment of berries and freeze it. Place it in the center of a punch bowl to cool and add flavor as the ice melts.

Flavored ice cubes are like jewelry for your drink—eye-catching and loaded with personality. They’re also functional: As the cubes melt, they add hints of flavor, turning even a plain glass of water into an aromatic sip.

Edible Flower Ice Cube Recipe:
Distilled water, boiled and cooled
12 edible flowers
Fill two extra-large ice cube trays about one-third full with the distilled water and add a flower facing down to each ice compartment. Freeze. Once frozen, fill two-thirds full with distilled water. Freeze again. Fill to the top with distilled water and freeze again.