1. Unless a drink recipe specifically calls for crushed ice, always use large cubes of fresh, solid ice. Toujours, toujours, toujours. Small cubes or slivers melt too quickly and result in a diluted, watery drink. The same is true of the hollow, tubular variety. Wet ice that has begun to thaw is an equally bad choice. Comprenez-vous? Bien.

2. When a recipe does call for crushed ice, here is what to do: Place a scoop of ice on a clean bar towel and wrap it up. Crush by hammering vigorously with a wooden rolling pin. Trade the demonic glint in your eye for a look of calm satisfaction. Continue with your recipe.

3. Never use ice in a cocktail shaker twice, even to mix the same recipe. Empty it and begin again with fresh ice.

4. When filling ice cube trays, use bottled or filtered water to avoid off flavors.

5. When serving a drink over ice, always fill the glass with ice - all the way to the top. This makes the drink colder, thus avoiding unwanted dilution.