No matter the shape or size, any fancy cocktail bar's ice also tends to be crystal clear to properly showcase the beauty of each drink. The cloudiness found in the standard ice cube is caused by impurities, both in the water and in the air.
To make these perfectly transparent cubes, professional mixologists typically use an expensive piece of equipment called a Clinebell machine or painstakingly form the ice by hand using techniques that require a lot of freezer space. But by adding just a couple extra steps to your normal routine, achieving the same quality ice for your home bar is easier than you might think. Here's how to do it:
① Bring the desired amount of distilled water to a boil.
② Cover and let cool.
③ Boil the water again, then recover and let cool.
④ Pour the cooled water into an ice cube tray and freeze as usual.
Using distilled water helps weed out the impurities found in standard tap water, and boiling the water helps rid the water of air bubbles and other natural gases.
This technique results in near-perfect ice with just the tiniest bit of cloudiness at the centers. But without access to pricey commercial equipment, we're happy to let that tiny bit of white slide.