The word says it all. Big ice cubes for Old Fashioneds, pellet ice for juleps and cobblers, shaved ice for adult snowcones, crushed ice molded into a cone for a classic Navy Grog. The art of the blender. Tell us why your selected or invented cocktail needs this particular ice usage. Show us how to make perfectly clear ice at home or what you get to work with as a professional drink-slinger.
It doesn't even have to be pure H2O, either. Flavor it up! Teas, juices, liqueurs, bitters, other frozen edible objects serving as ice. Tell us the nuances of a properly-made Il Palio. Show us why a decorative approach takes your recipe to the next level. Whatever tickles your tastebuds and refreshes you this summer.
As you can tell, scaffas are right out the window this time around. Spirits named Van Winkle, Larceny, or actual vanilla ice cubes are pure bonus.
Here's are the specs:
- Pick or develop a cocktail that shows off the ice usage, then post the recipe, including a photo and your remarks, on your blog or on eGullet's Spirits and Cocktails forum.
- Include the MxMo logo in your post, plus links back to the Mixology Monday site, Feu de Vie, and the round-up post when that goes up.
- Post a link to your submission in the comment section of this post, tweet me @MuseOfDoom, or send an email to muse at museofdoom dot com with "MxMo" in the subject.
- Entries should be submitted by the end of Monday, July 27th, though I'll keep an eye out for stragglers 'til August starts (afterwards, it's best just to let it go). We be chill like that.
