Wat zit er komend jaar in het glas? Elk jaar duik ik minstens een keer in een trend binnen de cocktailscene. Dit artikel over cocktails met creatief ijs werd gepubliceerd in onder andere Entree Magazine en Bar Magazine.
Creative ice cocktails are transforming mixology in 2025, turning the most overlooked ingredient into a star of the bar world. I
n a cocktail, every element matters — from the spirits to the garnish. And ice is no exception. That modest cube doesn’t just cool your drink — it shapes flavor, texture, and presentation. From Amsterdam to Paris, inventive uses of ice are turning drinks into multi-sensory experiences.
Sebastian Cichowlas, founder of FLAN and winner of Best Bartender 2024 by Entree Magazine, puts it simply:
“Ice usually makes up about one-third of your cocktail. It’s not an afterthought — it’s an essential ingredient that can make or break the balance of a drink. Ice influences the temperature, the visual appeal, and flavor — if used properly.”
Adding Flavor
At Rosalia’s Menagerie in Amsterdam, the team experimented with enhancing cocktails using flavored ice. For their Citrus Grove, a nostalgic nod to the ACE carrot-orange juice, they use Rutte Kaffir Lime Gin, celery cordial, and Siete Misterios Mezcal — but instead of regular cubes, the drink is chilled with a frozen orb of orange juice. As it melts, the cocktail slowly develops subtle citrus notes. Head bartender Luca Acquaviva explains that guests were often left with a large orange sphere at the end. Their solution? Transform the leftover into a surprise second serve: the frozen orb is blended with Campari into a bittersweet slushie. “So nothing goes to waste.”
