Make Long Drinks With Tall Ice With These Collins Ice Molds

Like everything that comes with home bartending, having the proper glassware and tools can make your cocktail-making experience more enjoyable. For years, I used any old ice tray. This would cause me to drink my cocktail too fast because the ice would melt so quickly. This is why I decided to ditch those horrible ice trays that come with the fridge and splurge on Cocktail Kingdom’s Collins Ice Molds. This company is well known among the bar community for having excellent barware for professionals and amateurs alike. I knew this was the best choice for me as I detest watered-down cocktails. 

These Collins-shaped cubes fit perfectly into my tall glassware and they slowly melt so that my cocktail stays cold to the very last drop. There are different techniques to make clearer ice better, But I’m no Camper English, renowned ice expert in the drinks business. I’m just a simple gal who likes to keep it easy.

The mold is made from food-quality rubber that is designed to keep odors away that might inhabit your freezer. The mold can make four ice cubes that measure 5.25in x 1.25in x 1.25in. And it’s easy to wash with just soap and water, set out to dry and you are ready to make some more ice cubes. While I love this mold, I only wish they made more than 4 Collins cubes at a time. To make sure I have more on hand, I freeze and store ice ahead of time, if I want a drink for myself or others. 

The other issue is that because these molds are made out of soft rubber and not a stiffer material, and come without a lid, there may be spillage from the sink to the freezer. Also, be careful how you store the mold when not in use as it can warp. When I was bringing mine over from the states to Berlin, my mold got a little wonky, so now my ice cubes are slightly uneven. Once in the glass, it’s hardly noticeable, however. 

 These molds will run you about ten dollars—a solid investment for any home bartender. So, if you’re serious about your cocktails, ditch those basic trays or gas station ice for these deluxe ice molds.

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Yolanda Evans is a freelance writer with more than 12 years of experience covering dining, cocktails, travel, and lifestyle. Her work has appeared in Afar, Here Magazine, Washington Post, Imbibe, VinepairShondaland, Zora, Food 52, Food & Wine, Punch, Travel + Leisure, Wine Enthusiast, Lonely Planet, Thrillist, Eater LA, and Architectural Digest. She's also won the 2022 IACP Narrative Beverage Writing.