The Practicality/Possibility of Alcoholic "Ice" Cubes

Every since my experimentation with the Halloween brain hemorrhage cocktail, I have continued to scheme about concocting beverages that change in character as you drink them. Thus far I've focused my efforts on cocktails that change color, but a few weeks ago, in a tipsy Joycean epiphany, I thought: What about a drink that gradually meted out more alcohol the cocktail that kept on giving ah hah ice cubes made out of booze.

Of course, I'm hardly the first person to have this revelation. Many have mused over the possibility of "ice" cubes made from alcohol as a means of increasingly spiking your beverage and/or changing its flavor profile by tipping the balance with the introduction of another type of liquour.

But anyone who keeps vodka in the freezer knows why simply pouring alcohol into a standard ice tray won't produce booze cubes. The freezing point of ethanol (which varies slightly depending on proof) is way below that of water (0 degrees Celsius) and your average Frigidaire doesn't maintain temperatures that low. If, however, there's anything I've learned from the interwebs, when there's a will, there's a way.

The consensus of online nonprofessionals is that stainless steel ice cube trays are a must for booze cubes. Plastic ones just won't cut it. In terms of composition of the cube, a low proof alcohol diluted with water is more likely to freeze in your home freezer, albeit slowly.

Not good enough? I understand. But now you're going to need to invest in some liquid nitrogen. And, for the love of God, some safety equipment and professional supervision because bad things can happen when you try to supercool booze.

After reading a number of liquid nitrogen horror stories yet still salivating over the idea of alcoholic ice cubes, I find it comforting that booze cubes are possible. But practical? Not so much for the lay drinker. Perhaps, though, the zealots at Anvil, Mongoose Vs. Cobra, The Davenport, etc. are game to try?

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Joanna O'Leary