Imbibe Magazine | 04.05.2026 20:37
Absolutely clear cocktail ice—transparent as Steuben glass, free of disfiguring air bubbles—has been something of a holy grail among home hosts for decades. As early as 1963, a clearly frustrated Mrs. C.H. Halneisan wrote to her local paper in Akron, Ohio, asking if anyone could tell her “how to make ‘crystal clear’ ice cubes using my own trays and refrigerator. I have asked this question for years but no one seems to know the answer.”
