Did you know that if you put ice cubes in your drinks you are destroying the planet? Well, that is the new lunacy from the radical climate change crazies who are forever on the lookout for the next thing they want to take away from us.
So, come on, you greenies… let’s ban ice because, GLOBAL WARMING…. and stuff.
Worse, this nonsense is being spewed by the once respected magazine, Scientific Journal.
If you thought "The Case Against Air Conditioning" was bananas, get a hold of this. https://t.co/yPVJhkFlOl
— Alex Trembath (@atrembath) June 26, 2023
That’s right, America, time to stop icing down your drinks to SAVE DUH EARF!
Ice not only cools cocktails; it changes their flavor, texture and balance. Shaking liquids with one-inch cubes, for example, aerates the alcohol and emphasizes subtle flavors, and it can also produce thick foams necessary for drinks such as the whisky sour. Crushed ice, meanwhile, dilutes cocktails quickly because of its high surface area, creating the refreshing, slushy consistency found in juleps that would taste too cloying otherwise. Bartenders in New Orleans went from serving simple, lukewarm drinks to inventing some of the country’s most famous cocktails. There was the Sazerac, of course, in which the ingredients are stirred with ice to temper the burn of the high-proof rye and absinthe while melding the flavors. Henry Charles Ramos created his eponymous gin fizz in 1888 by shaking the liquids (including egg white and citrus) with crushed ice for a full 12 minutes, “until there is not a bubble left but the drink is smooth and snowy white and the consistency of a good rich milk.” In essence, ice transformed bartending from a mere job to a craft that involved creativity, chemistry and flourish.
Wow, sound great, huh?
No, you earf-destroying ninnies…
“The ice-making procedure in bars is crazy wasteful,” Arnold says. “It’s kind of just built into the way [bars] operate things.” Energy wasted from ice is largely because of in-house ice machines, which many—if not most—bars and restaurants use to maintain their steady ice supply. Ice machines run continually until they are full, potentially for several hours at a time. The machines vary widely in terms of the amount of energy they draw, however, depending on whether they are air- or water-cooled.
YOU, Mr. and Mr.s Seven’s Seven, YOU Mr. Scotch on the rocks, YOU Mr. Cosmopolitan… YOU ARE DESTROYING MUDDER EARF with your disgusting ways.
It’s time you stopped you evil ways, dontcha know?
Be a “climate-conscious cocktail” drinker, won’t you?
Such resourceful approaches to bartending might signal the start of a shift—particularly for the U.S., where the ice trade was larger than anywhere else in the world. When Tudor launched his business more than 200 years ago, he probably never anticipated how consumed America would become with ice. Perhaps that’s one reason ice is still somewhat rare in international cocktails. Consider the French Kir Royale, which consists of just black currant liqueur and champagne—it’s almost always served neat. Or Hungary’s Fröccs, which is made with soda water and wine and is “always served chilled” but “never over ice,” according to Afar magazine. Drinks in this style—refreshing but not frigid; based in spirits, liqueurs or wines made from local fruits and herbs—could be front-runners in an energy-efficient, climate-conscious cocktail movement.
So says the high priests of climate change.
But, don’t they always cry that earth is losing its ice? Talk about sending mixed drinks… I mean, mixed messages.
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