About Us
At Pellucide Ice we realise that consumers are becoming more health conscious nowadays. For instance, instead of using tap water, they tend to consume bottled water to ensure the safety of their drinks. However, they are less quality conscious when it comes to buying or using ice for their drinks.
Pellucid Ice, is born out of this observation and with a mission to provide health and hygiene concious consumers with pure and clean ice which will not affect their health adversely.
We over 50 years of cumulative experience in the corporate space where partying was one way to evaporate the work blues, many fell sick due to contaminated or impure ice in their drinks. This is what inspired us to work on a ICE solution.
Cloudy ice is the result of water contaminants, rapid cooling, and freezing that occurs from all directions. Pellucid pure and clear ice is made by removing impurities from the water, cooling the cubes slowly, and freezing the water from one direction only (directional freezing).
Overview
Ice is arguably the most important of all cocktail ingredients. It is what transforms the mixture and other assorted items into a finished cocktail or mocktail. Ice is to cocktails and mocktails what heat is to food. Without it, there would be no cocktail or mocktail.
Chilling and Dilution
Ice’s two primary contributions are chilling and dilution, which together form the crux of cocktail or mocktail technique. The benefits of chilling go without saying. We all know that cold drinks taste better. But dilution’s role is a little less obvious. Some view it negatively, as the culprit that excessively waters their drink down, which is always a huge bummer. But some dilution is essential to a cocktail or mocktail. It brings out subtleties, rounds off their harsher edges and helps to bind the ingredients together. Dilution is the glue.
Chilling and dilution are inseparable. Whenever you get one, you get the other. They are also intertwined; a change in one will initiate a change in the other. For example, the colder a drink gets, the slower the ice will melt, and therefore the slower it will dilute, and vice versa. These two elements have a huge bearing on the success and failure of a drink. It doesn’t matter, how fancy your tools are, or how expensive your booze is. If a drink isn’t chilled with the right quality of ice, it will not taste good.