A. J. Rathbun, author of CHOW-approved cocktail books Good Spirits and Luscious Liqueurs, says that cubed ice works for almost every cocktail. Cracked ice makes stirred drinks more stirrable (use a muddler to crack it); plus, it looks elegant. Crushed ice, in Rathbun's opinion, is best left to the summertime daiquiri. Rathbun's most recent book is Dark Spirits.

When Should You Use Cubed Versus Crushed Ice?

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When Should You Use Cubed Versus Crushed Ice?

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