Gurugram: Ice is a secret weapon that can make or break your cocktail. It’s this ‘drink with or without ice’ question between bartenders and customers that was debated at the India Bartender’s Week on 26 February at Le Meridien, Gurugram.
“Hume 60ml ka 100ml nahi banana hai (We don’t want to show our 60ml as 100ml using ice)… that’s not why we use ice,” said Annu Kumar, founder of JUSTice, one of the leading companies selling clear ice to restaurants and bars across India.
Held in collaboration with Hanna Lee Communications’ Worldwide Bartender Week — the creators of New York Bartender Week — India Bartender’s Week (IBW) blended global industry insights with local expertise. IBW, co-founded by Minakshi Singh, Vikram Achanta, and Yangdup Lama, aims to elevate India’s cocktail culture, featuring workshops, networking opportunities and panel discussions.
The event also explored various facets of bartending, including how bartenders can build their online presence, experiment with unique techniques and flavors, and master advanced garnishing. It highlighted how creating both visual and sensory experiences can elevate the cocktail experience. There were also individual sessions focused on the history of rum and Asian cocktail culture.
The initiative also included ‘Beverage Week’, which saw bar collaborations across Delhi NCR, culminating in the ‘India Bar Summit’ on 26 and 27 February. Delhi NCR’s beverage industry came together under one roof—from bartenders to brand owners—for an in-depth exploration of every cocktail element.
One of the sessions that grabbed the attention of an up-and-coming crop of young bartenders was, “The Science of Ice: Precision and Impact on Cocktails.”
Along with Kumar, the panel included Divyanshu Mishra, co-founder of Bittersweet Hospitality, Lopsang Galchen Lama, Group Head of Bar Operations at Sidecar, Cocktails and Dreams Speakeasy, The Brook, and Bhumi, and moderator Heena Riat, portfolio advocate Suntory Global Spirits.
The panel delved into the often-overlooked role of ice, highlighting how it tames bold spirits, balances flavours, and adds both texture and visual appeal to a cocktail.
“In the last 2-3 years, people have embraced the culture of clear ice – it is not just popular in bars but also weddings and events,” Kumar said.
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Growing popularity of ‘clear ice’
Despite finishing his shift at 2 am, Sachin Gupta, a bartender from Noida, kicked off his day early to reach Gurugram in time for the much-anticipated ‘ice’ discussion.
The 26-year-old shared how customers often make his job trickier with their unsolicited requests for drinks without ice.
“I know the drink won’t hit the spot without it, but because I am not aware of the actual reason behind using ice, I cannot explain to my customers confidently,” he said. “Hence, I’m here. And, these Delhi-Gurugram bartenders are ahead of the game—they use clear ice, which is on an entirely different level.”
Clear ice has become the crown jewel of mixology.
Once the drink is shaken or stirred, Kumar explained, dilution is inevitable—but you don’t want ice that over-chills or over-dilutes your creation.
Clear ice solves this problem. Its slower melting rate helps maintain the drink’s chill while preserving the taste until the last drop.
Whiskey lovers, in particular, have embraced clear ice because it maintains the drink’s flavour profile.
“Aesthetically, clear ice is a showstopper,” Divyanshu noted.
Ice is more than just a filler but customers often misunderstand its role.
Both Kumar and Lopsang have noted that many customers request their drinks without ice. “They don’t realise the impact of the ice on the drink’s overall taste and balance,” they said.
“This is why education is important,” Kumar quickly added. “Not just for customers but also for bartenders and servers to have confidence in their craft and be able to hold their ground.”
Divyanshu hinted at many Instagram influencers who, in a bid to go viral, post videos from bars exposing how little liquor is actually served, with bars allegedly hiding behind excess ice.
“This debate will go on forever. All I can say is it’s not about reducing the alcohol content, but about enhancing the drink’s experience,” he added.
(Edited by Ratan Priya)