While the cat’s away the mice will play. Or, as in this instance, while I was on my ski holidays The Boyfriend decided that an ice crusher would be an essential piece of household equipment for our already stuffed apartment kitchen.
After a quick trip in to Sweeney O'Rourke, armed with his new toy he set to experimenting with some of the odder ingredients from our cocktail cupboard. The 'St. Patrick's Day', a combination of Jameson and Creme de Menthe, looked as awful as it sounds and is something that I sincerely hope is never to be repeated. It wasn't all bad though and, when I was greeted by a fruity cocktail after a long day of travelling back from the Alps I was sold on the benefits of our new kitchen gadget.
It certainly seems to be worth investing in a professional machine. This one has a nifty vacuum base to hold it to the surface and solid metal teeth that grind through the ice cubes in moments. While bashing at ice cubes wrapped in a tea towel with a rolling pin might be an effective stress reduction technique, using an ice crusher gets the cocktails made much faster and with far less mess. That's a stress reduction technique as far as I am concerned! Some cocktails are just much more suited to crushed ice than cubes and this strong, fruity Mambo cocktail benefited from the little bit of extra dilution.
mambo (serves 2)
2 shots vodka
2 shots apricot brandy
1 shot triple sec
4 shots orange juice
2-3 large handfuls of ice cubes, crushed
Crush enough ice to fill two tumblers with a little bit left over. Combine all the ingredients in a cocktail shaker with some ice cubes and shake vigorously. Strain into the two glasses and top up with some more ice if necessary. As this is quite a strong cocktail The Boyfriend added a large dash of my hibiscus syrup to my second one and I found it balanced the flavours nicely.