When most of us fix up a zingy G&T or Aperol spritz at home, ice is an afterthought – thrown in at the end.But the secret to a perfectly cooling glass of your favourite tipple is to spend a bit of time creating quality cubes, experts reveal.One top tip is to use crescent-shaped ice, which has less surface area than cubes and is therefore slower to melt. Tap water, apparently, is second-rate when it comes to classy ice because traces of minerals and chemicals can cause cloudiness.
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