What can we learn from the humble ice cube?

What can we learn from the humble ice cube?

With cocktails, true quality transcends the individual components, and the skill of the bartender is the most important ingredient of all. Jim Banks speaks to the European Bartender School and ice machine manufacturer Scotsman about their collaboration, and why ice should never be overlooked.

For more than 25 years, the European Bartender School (EBS) has been at the forefront of training in this highly specialized segment of the hospitality sector. Actively offering the most sophisticated programs in more than 20 countries, and having trained more than 80,000 students, it is no exaggeration to say that EBS is shaping the skill set of bartenders across the world.

From Amsterdam to Sydney, from Mexico to Delhi, EBS currently trains more than 8,000 bartenders annually in its 25 purpose-built academies around the globe. “What sets us apart is our hands-on approach, industry-leading instructors, and our commitment to equipping bartenders with the skills they need to thrive in the real world,” says Gavin Wrigley, head of education at EBS. “It also helps massively to have a large global network to help us align and effect change on the roots of this industry.” “Our programs go beyond just teaching recipes,” he adds. “We instill technique, efficiency, creativity, and deep product knowledge, and we don’t take shortcuts or have drop-in courses which often kill students’ focus and momentum. We offer immersive, intense and highly efficient training in all our schools.” And therein lies the crucial element in training the most skilled bartenders in the world – every detail counts. That includes the bartenders’ skills, the recipes, and even the ice that adds the final, finishing touch.

“Ice is often treated as an afterthought, and many customers see the ice as stealing the volume of their drink somehow, but the reality is that ice is in nearly every cocktail, and without ice bartending as we know it would cease to exist,” says Wrigley. “What other ingredient can you say that about? Poor quality ice can ruin a drink, while the right ice can enhance flavors, slow down dilution, and improve presentation and temperature.”

An accent on ice

Recognizing the vital role of ice in mixology, EBS has partnered with Scotsman, a leading manufacturer of ice systems. The collaboration aims to elevate the role of ice in bartending education and provide EBS students with high-quality equipment that meets the highest industry standards. Scotsman has built a reputation through decades of innovation, producing over 300 models of ice machines, bins and dispensers. Its product range includes cubes, flake, superflake, scale, nugget, and gourmet ice – capable of producing anything from one cube to ten tons of ice per day.

Under the new five-year agreement, Scotsman will serve as the exclusive ice provider to EBS. As part of this partnership, Scotsman ice machines are being installed across all 25 EBS schools, ensuring consistency and performance that aligns with the high standards of bartender training. Scotsman employees will also participate in bartender training courses to further strengthen the collaboration and foster mutual understanding. To date, Scotsman has installed MXG 638 gourmet cube ice machines, with a 300 kg/24-hour capacity, and MFN nugget ice machines producing up to 200 kg per day. These units are present in every EBS school thanks to Scotsman’s global network of distributors and dealers. “In the last three years, Scotsman has invested a lot in the coffee and mixology world to increase brand awareness,” says Simone Buratti, international marketing manager at Scotsman, who devised the idea for the partnership. “We wanted to push our philosophy from the bottom to the top, so we thought of starting a partnership with an important bartender’s school. Immediately, we contacted EBS, the biggest and most important in the world, and, after one year, we made the agreement official.”

So why Scotsman, when there are many ice machine manufacturers on the market? The answer lies in the company’s product quality, reliability and expertise. These attributes make it the ideal partner to help elevate bartending standards. “Scotsman is one of the most recognized and trusted brands in the ice industry, providing ice machines for hospitality, foodservice, and premium bars worldwide,” explains Buratti. “We offer a range of crystal-clear, slow-melting gourmet ice cubes, which are ideal for high-end mixology and consistent drink presentation. Ice clarity and shape matter in cocktail-making, and Scotsman ice helps reduce dilution, ensuring drinks maintain their intended flavor profile.”

Raising the bar

The partnership between Scotsman and EBS represents a leap forward for bartender education. Based on a mutual understanding, it means new bartenders will be trained to use the best and expect the best. “Ice isn’t just a component of a cocktail and, in fact, it is often taken for granted, even though it is the most commonly used ingredient,” emphasizes Wrigley. “It affects temperature, dilution, texture, and, ultimately, the drinking experience. With Scotsman as our exclusive ice partner, we’re setting a new standard in bartender education by ensuring our students train with the best ice technology available. “Our goal is to teach future bartenders not only how to handle ice, but also why high-quality ice matters,” he adds. “This partnership will ensure that every EBS graduate understands the science of ice and how to use it effectively to elevate their cocktails, in the hope that this knowledge will then permeate through the bar industry and improve drink quality from the ground up.”

The partnership sets a new benchmark for professional bartender training. It enriches the EBS curriculum, ensuring that students work with toptier equipment, and reinforces the importance of ice as a fundamental cocktail ingredient. Whether we are talking about the equipment maker, the school, the students or, ultimately, the clients they serve, everyone is a winner.

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