From Freezer to Sphere: A Beginner’s Guide to Cocktail Ice Carving

How to Carve Clear Ice for Cocktails Like a Certified Ice Master

For Kevin Lee, ice isn’t just a cocktail component—it’s an obsession. The certified Ice Master and bartender behind Tokyo Noir in Long Beach has spent over a decade exploring the science and craft of ice, from making crystal-clear blocks in a walk-in freezer to hand-carving hundreds of spheres a night. “I was a perfectionist,” he says of his early days behind the bar. “The only way to make the best Old Fashioned was to have really good ice.”

Here, Lee walks us through the basics of ice carving—from freezer setup to final sphere—and explains why clarity, density, and shape can elevate your cocktails at home.

Who Is Kevin Lee, and What Is an Ice Master?

Lee began bartending over ten years ago in Orange County, where his first project involved scratch-made everything—bitters, vermouths, amaros. But ice was where things got serious. Without local access to clear ice, he began freezing blocks in coolers and carving them by hand. The goal? Make the perfect Old Fashioned.

"During that time, the only sphere ice you could get was from molds, but they were all cloudy. So we started making our own," he says. He and his team carved up to 200 spheres a day using blocks made in-house.

Years later, after developing an Omakase-style cocktail program in L.A., Lee was introduced to a network of Japanese ice experts who recognized his skills. He was certified by a Japanese board as an Ice Master specifically for bartending—a rare honor for someone outside of Japan.

Ice carving in Japan has a rich tradition, particularly in cocktail culture. The meticulous techniques practiced by Japanese bartenders trace back to the mid-20th century, when postwar bartending schools emphasized precision, hospitality, and aesthetic refinement. The use of the cobbler shaker, the “hard shake,” and hand-carved ice spheres all reflect a philosophy where detail is a form of respect.

“A lot of bartending is performative,” Lee says. “But in Japanese culture, even the way you stack ice in your shaker matters. Everything has intention.”

Why Clear Ice Matters in Cocktails

Clear ice isn’t just pretty—it performs better. Because it lacks air bubbles and impurities, clear ice is denser, harder, and melts more slowly. This helps control dilution and keeps drinks colder longer.

“When there’s air in the ice, it’s not as dense,” Lee explains. “The harder the ice, the slower the dilution rate. It’s like comparing crushed ice to a big cube.”

He sources his ice from Japan, where mineral content is extremely low. “The parts per million [in Japanese water] is one of the lowest we can source,” he says. “It takes more strength to cut through it.”

Even shaking technique matters. Lee uses a cobbler shaker, preferred in Japan for its efficiency and chill factor. “It gets colder with less dilution than a Boston shaker,” he says. His staff must pass a test by hard-shaking straight Campari until it tastes noticeably sweeter—a feat that typically takes a month of practice.

The Tools You Need to Start Carving Ice at Home

You don’t need a bandsaw or Japanese-imported blocks to start carving ice at home. Here’s what Lee recommends for beginners:

Water: Filtered is best. Mineral water works too, though it may affect flavor.

Freezer setup: Use a small, inexpensive cooler. Leave the lid off so it freezes top-down, like a lake.

Timing: Freeze for three to five days, then remove the clear portion before it finishes to avoid cloudiness.

Cutting tools:

• Serrated bread knife
• Paring knife
• Wooden cutting board
• Optional: Japanese ice saw (for scoring larger blocks)
• Latex or nitrile gloves to prevent warming the ice with your hands

Step-by-Step: How to Carve an Ice Sphere

1. Make the Ice Fill a small cooler with filtered water. Leave it uncovered in the freezer for 3–5 days. Once frozen, remove the clear top portion and discard the cloudy bottom.
2. Cut Into Cubes Score the ice with a serrated knife or ice saw. Tap gently along the score line until it cracks. Aim for 3x3 cubes.
3. Carve the Corners Using the bread knife, shave off each corner. “Try to make a pyramid on every side,” says Lee.
4. Refine the Shape Rotate and shave until the block becomes rounded. Save the flat surfaces for last. “You shouldn’t be able to tell where the corners used to be,” he says.
5. Polish Japanese bartenders rub the ice with their hands to melt away rough edges. Letting the sphere temper slightly can also smooth the surface.

Not Ready to Carve? Try These Ice Sphere Molds

For those not ready to take up the knife, Lee recommends directional-freezing molds that mimic the top-down freezing method. While he didn’t mention a specific brand by name, popular options include:

• Wintersmiths Clear Ice System
• Tovolo Sphere Ice Molds (with insulation modifications)
• ClearlyFrozen Home Clear Ice Tray

Just note: spheres from molds are usually smaller and less pristine than hand-carved versions—but still a step up from standard trays.

Beyond the Sphere: Diamonds, Truffles, and the Art of Performance

Lee also carves diamonds for his “Truffle Fashion,” shaving fresh truffle over the flat surface. It’s part of what he calls the theater of bartending.

“It’s performative,” he says. “The cocktails really are. Just like with restaurants, service is number one. It’s the performance aspect, then the food or cocktails.”

At Tokyo Noir, bartenders carve ice in front of guests. “We’re not trying to do standing room,” he says. “Everyone is seated, like an Omakase bar. It’s about the experience.”

Final Tips from the Ice Master

• Practice makes precision: "You have to handle big blocks to learn what works."
• Be patient: “Even my staff take a month to pass the shake test.”
• Store carved ice: Finished spheres can be refrozen until service.
• Repurpose scraps: Leftover shards become crushed ice for other cocktails.

As for what’s next? Lee says he’s not trying to start a trend. “I just love cutting ice. I love talking about ice. It’s such a cool experience for guests.”