Tips for ice buyers

Practical tips before you buy ice: how much you need, how to store and transport it, what it costs and how delivery works.

Guide

Ice cubes or crushed ice: which to choose and how much you need

Cubes melt slower, crushed ice chills faster. How to pick the right format for your purpose.

Guide

Freezer, thermo box or cooler box: where to keep ice so it does not melt or fuse together.

Guide

What ice costs in every format, plus delivery, pickup and the thermo box deposit.

Recipe

Wine, fruit and ice in a pitcher: how to make sangria ahead of time and keep it cold all evening.

Guide

Delivery zones across Latvia, prices, payment and how to order online.

Recipe

Prosecco, Aperol and soda at 3-2-1. How to make a spritz that doesn't turn watery in half an hour.

Recipe

Only two ingredients, plenty of nuance. Ratio, temperature and ice that keeps the bubbles alive.

Recipe

Tequila, lime and orange liqueur. How to serve a Margarita straight up, on the rocks or frozen.

Recipe

Whiskey, sugar, bitters and water. The drink that gave us the word cocktail, and the ice that makes it great.

Recipe

Vodka, fresh espresso and coffee liqueur. The cocktail where shaker ice creates the foam.

Guide

A calculator by number of guests, a formula and tips so the ice neither runs out nor melts too early.

Guide

Guests at the door and the wine's warm? Salted ice water chills a bottle faster than any freezer.