ART OF BUBBLE-FREE ICE

THE buzzword in cool cocktail circles, ‘directional-freezing’ is all about controlling the direction the ice freezes to ensure it’s clear, without bubbles or cloudiness.

Anna Sebastian, awardwinning bar manager at London’s Artesian Bar, says: ‘ This essentially means making sure there is no oxygen in the ice.

‘Do this by freezing a large Tupperware box full of water for 24 hours, then cutting off the cloudy bit at the bottom.’ Use a large serrated knife while holding it in place with a tea towel. A small ice pick can help.

She adds: ‘What’s great about this ice is that it melts far slower yet keeps the drink cold, so you enjoy your drink at a perfect temperature. Plus it looks great — always a talking point.’

FinD anna Sebastian’s pre-mixed cocktails at skywalkercocktail.co.uk. all proceeds from sales go to help rough sleepers.