“People need to see ice as an ingredient. It’s imperative for any cocktail – they start to die as soon as you make them. With the attention given to food and drinks now, any bar that’s not prioritising quality ice in drinks is really missing the mark.”

Director Michael Madrusan spoke to Hospitality Magazine for their February 2020 edition, exploring the importance of handcut ice in a well made drink, as well as the story of Navy Strength Ice Co.

Discussing the difference that dense, clear ice can make for a drink, Michael says there is more to ice than simply bringing a drink down to temp.

“What’s the role of ice? It chills and adds dilution. Why is bigger better? Because it actually maintains the temperature of the drink without over diluting; you maintain the integrity of the cocktail for much longer.”

To read the full article, visit the February 2020 edition of Hospitality Magazine here.

For further information on Navy Strength ice, and to enquire about an order for your business, visit them here.