4bartenders.com (for bartenders, those who want to be and other scoundrels)
A cocktail is only as good as it's worst quality ingredient! ...remember this as I'll continually refer to it in future articles. Now, a majority of cocktails should also be "well iced", meaning that the drink should be "well chilled". The problem with this pertains to the ice being use, but more so, the source of the ice.
If you have access to an ice machine on the premises, you have the best means of utilizing "dry" or fresh ice for your cocktail versus using an ice bin or tub that may contain "watery" ice. If your ice bin/tub does not have a water run-off collection area or option, your ice will eventually melt causing water to build up in the bin/tub. If the bartender (or a guest) isn't careful, when the ice is being scooped into the glass or mixing tin/shaker additional water will also be brought into the cocktail/drink diminishing its true potential flavor; hence the term "watered down".
If you're using bin/tub ice or if your having a party with self served drinks and your ice is in a giant bowl, here's a great bar tip for you to employ: place a large colander into/over a large pot (or container) and place your ice in the colander for use. Any water melting off of the ice will drip down and away from the ice into the pot (or container) resulting in little, if any, extra water being added to your cocktail/drink.
Strange, but true ...in this kind of situation, using a colander may enhance the taste of your cocktail/drink and the increase pleasure of your customers and guests!
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