03 / The essentials
Clear ice, freezer setup, chilling, and drink temperature.
31 stories
The Chill · Ice
Chill an opened bottle promptly, seal it with a purpose-built sparkling-wine stopper, and keep it upright while you finish it. This practical workflow helps preserve carbonation without promising that an opened bottle will stay lively indefinitely.
Read the story
The Chill · Ice
A practical routine for cleaning a countertop ice maker: unplug and drain it, wash removable parts, wipe the reservoir, remove mineral buildup with an approved descaler, rinse thoroughly, and discard the first batch of ice.
Read the story
The Chill · Cooking Basics
A practical sequence for cooling a large pot of soup: divide it into shallow containers, use an ice-water bath, stir to release heat, and refrigerate it without leaving it on the counter for hours.
Read the story
The Chill · Ice
Yes, you can put ice in champagne—but whether you should depends on the setting and the bottle. Here is how ice affects temperature, dilution, texture, and presentation, plus better ways to chill sparkling wine.
Read the story
The Chill · Ice
The best way to chill whiskey without dilution is to cool the bottle, pour, or glass before serving. Here is how the freezer, refrigerator, chilled glassware, whiskey stones, and a sealed ice bath compare—and when each method makes sense.
Read the story
The Chill · Ice
A practical guide to cocktail serving temperature, including useful target ranges for shaken, stirred, and frozen drinks, plus how ice, dilution, glassware, and pre-chilling affect the result.
Read the story
The Chill · Ice
A drink cooler works best when everything goes in cold, ice is used to surround rather than bury the drinks, and guests can see what they need without holding the lid open. This simple setup covers ice choice, layering, drainage, replenishment, and when to use
Read the story
The Chill · Ice
No ice tray is not the same as no ice. Freeze water in a shallow pan, food-storage container, silicone mold, or resealable bag, then break or cut the ice into drinkable pieces. The best method depends on whether you need cubes for cocktails, cracked ice for pi
Read the story
The Chill · Ice
The fastest dependable way to chill soda is an ice-water bath: surround cans or bottles with plenty of ice, add cold water, and turn them occasionally. For a larger batch or a tighter deadline, add salt to the ice water, keep containers fully surrounded, and c
Read the story
The Chill · Ice
Freeze a large ring of ice in a Bundt pan or similar mold, then float it in a punch bowl just before serving. It chills a full batch more gradually than loose cubes, helps limit dilution, and can be made plain or decorated with fruit and herbs.
Read the story
The Chill · Ice
Watery drinks usually come from warm ingredients, too little ice, small or melting cubes, and a drink that sits too long before serving. Use plenty of cold, solid ice matched to the drink, chill the glass and ingredients when practical, and treat dilution as p
Read the story
The Chill · Mixers
Standard 80-proof vodka stays liquid in a typical home freezer, but the cold changes its texture and mutes its aroma. Here is when freezer storage improves a drink, when it can hide character, and which bottles should stay on the shelf.
Read the story