Food & Drink

5 Unbelievably Easy Flavored Ice Cubes to Drop in Your Cocktails

Matthew Kelly / Supercall

Bland, watered down drinks are an affront to any drinker’s taste buds. And when you get a perfectly balanced cocktail made just how you like it, you don’t want to feel rushed to knock it back before it becomes over diluted. Our solution: Instead of regular, boring-old frozen water, use flavored frozen cubes to chill your cocktail. Rather than watering down your cocktail as they melt, these cubes infuse into your cocktail, making it even better. Here, five great ideas for flavored ice cubes and delicious suggestions for how to use them.

Matthew Kelly / Supercall

Watermelon Cubes

How to Make Them: Cut watermelon (preferably seedless) into cubes and purée in a blender or food processor until smooth. Pour into an ice cube tray, and freeze until solid.

When to Use Them: Try these lightly sweet cubes in almost any long drink made with rum, blanco tequila, vodka or gin. Use them to add a splash of color to a Vodka Soda or a Gin & Tonic, or give your Screwdriver or Bahama Mama an extra fruity kick.

Matthew Kelly / Supercall

Rosemary Lemonade Cubes

How to Make Them: Make your own lemonade (Pro tip: Start with oleo saccharum.) or buy a good-quality bottle and pour it into an ice cube tray. Dot each slot with a few leaves of rosemary, and freeze until solid.

When to Use Them: For a mildly tart, wonderfully herbaceous boost of flavor, add these cubes to citrusy cocktails like a Paloma or a Greyhound, or the always game Gin & Tonic, or you can simply drop them into a pint of light ale for a take on a Shandy.

Matthew Kelly / Supercall

Mint Lime Cubes

How to Make Them: Squeeze limes to yield fresh lime juice (always better than buying it from the store). Strain the juice, then pour into an ice cube tray. Dot each slot with a mint leaf and freeze until solid.

When to Use Them: The obvious choice for these minty cubes would be a Mojito, but they’re also great in a Dark ‘N’ Stormy, a Gin Rickey, or a simple Cape Codder.

Matthew Kelly / Supercall

Spicy Tomato Cubes

How to Make Them: Place jalapeño wheels (pickled or fresh, it's up to you) into the slots of an ice cube tray. Top with good quality tomato juice (or V8 or Clamato), and freeze until solid.

When to Use Them: Amp up savory brunch-tails with these spicy cubes. Drop them into Bloody Marys, Bloody Marias, Bloody Caesars or Micheladas for never-ending umami.

Matthew Kelly / Supercall

Coffee Cubes

How to Make Them: Pour cold brew or room-temperature coffee into an ice cube tray, and freeze until solid.

When to Use Them: Use these super-simple cubes in nightcaps like a White Russian or Rusty Nail, or even a simple glass of whiskey. They’re also surprisingly tasty in a Rum & Tonic—really.