Make Flavor-Infused Ice with Bartender Kyle Dailey

Flavor-Infused ice can be used to change flavors in cocktails. 

Crafted by Kyle Dailey (Tao Group, Quality Branded, Il Mulino, BR Guest Hospitality), Beverage Director at Philomena’s, a new cocktail lounge in Brooklyn, flavor-infused ice cubes are flavorful and functional.

“You should always be trying to accentuate the flavors of the base spirits when formulating recipes. What do you intend the ice cube to add to the cocktail: Is it to make it spicier? More bitter? Sweeter? To completely change the flavor?” remarks Kyle. “The cube should taste good on its own before being added to the cocktail. Try taking classic cocktail recipes and turning them on their head by putting parts of the recipe in a flavor-infused ice cube. One example would be an Old Fashioned: make a cocktail ice infusion out of demerara syrup, Angostura, and orange bitters, and then add it to your favorite rye or whiskey.” 

Philomena’s beverage menu focuses on beautifully carved and flavor-infused ice cubes that make for refreshing, colorful additions to any drink, and function to ensure your cocktail stays undiluted and flavorful as you sip.  

Check out some tips and tricks to making unique and flavor-profile-changing flavor-infused ice with Kyle that are perfect for winter cocktails.

 

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Mango & Chamoy Cube

This cube is made from fresh mango slices, Chamoy, and Tajin, for extra cool-down factor. Dash extra Tajin on top of the final drink for an added kick.

Ingredients:  

• 2 parts fresh mango juice (puree works as well)  
• 1 part water 
• 1 part simple syrup  
• 1/2 part Chamoy 

Preparation: Stir ingredients vigorously and pour evenly amongst ice cube molds. Let mixture freeze overnight . Once poured, sprinkle extra Tajin on top as garnish and serve. Pair with any agave-based spirit, such as tequila or mezcal.

 

 

Strawberry, Rose & Champagne Ice Pop

For those celebrating a special occasion (or just the end of the workweek), craft a strawberry and rosé infused ice cube for the ultimate summer sweet treat 

Ingredients: 

• 2 parts fresh strawberry juice 
• 2 parts simple syrup 
• 1 part rosé 

Preparation: Mix ingredients together and pour evenly amongst popsicle molds. Let molds freeze overnight. Once solid, remove the cubes gently from molds. Let the strawberry rosé treat sit in a glass of preferred bubbly and serve. Pair with champagne or your favorite sparkling rosé. 

 

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We ask Kyle about using Ice Infusions in his cocktails: 

Talk to us about your Infused Ice Cubes. What inspired the cubes?  The inspiration for the ice cubes at Philomena’s came from the concept of having a drink whose flavor profiles changes over time, essentially taking you on a journey as you enjoy your cocktail. Flavored and infused cubes are a fun and simple way to achieve this while putting a creative twist on cocktails. For example, our Felix cocktail at Philomena’s is simply mezcal with a cucumber, lime, tajin sphere and a twist of orange peel. At first, you get to taste the flavor profiles of the mezcal, and then as the cube melts, you experience how the cocktail’s flavors blend with those of the ice, transforming it into a completely different cocktail. 

What should bartenders know about ice cube infusions?  Bartenders or home cocktail enthusiasts experimenting with flavored infused ice cubes should focus on the ratios of juice, water, and/or alcohol to ensure they freeze properly. Too much alcohol and it will become slushy, while too much water and the flavor infused ice cube will taste weak, take too long to melt, and eventually water down the cocktail. One should also consider how they want the cocktail to drink; if they want the cocktail to be flavored quickly, consider using smaller ice molds as the cubes will melt faster. On the other hand, if you want it to be a sipping cocktail, use a larger cube that melts more slowly. 

Tell us about flavor combos. What goes with what? How do you know?  My secret/not-so-secret weapon is a vegetarian flavor bible. It has endless proven combinations of flavors that will help you conceptualize great recipes before you even put ingredients together. Two combinations I love are a strawberry-rosé-simple syrup ice cube served with champagne or sparkling rosé. Another great option is a mango-Chamoy cube served with any agave-based spirit, like tequila or mezcal. Remember that everyone’s palate is different so use ratios or combinations that create something you enjoy. 

 

What cocktails go best with ice cube infusions? I find simple cocktails with a fairly neutral flavor profile such as a glass of prosecco, a vodka-soda, a Margarita, etc. are the easiest and most enjoyable to use flavored-infused ice cubes with. A classic vodka soda with small strawberry-basil cubes or a mezcal Margarita with a passion fruit-tequila cube are a couple of examples of simple cocktails that can be turned into something unique by adding a flavored-infused ice.