B-QUBE: BREMA’S ICE CUBE PUT TO THE TEST WITH RITA’S & COCKTAILS SIGNATURE DRINKS

B-Qube: The Ice Cube That Meets the Standards of Mixing Masters—Edoardo Nono’s Verdict

The B-Qube ice maker range produces a resistant, crystal-clear, and compact cube—perfect for all the needs of mixology artists. Just ask Edoardo Nono.

Since 1985, Brema Group has treated ice as a raw material to be sculpted according to the needs of a diverse clientele, from retail and pharmaceuticals to wellness, HoReCa, and the industrial sector. The B-Qube ice makers were designed to meet the demands of HoReCa professionals, providing high-quality ice that supports the evolution of Italian mixology.

The B-Qube range includes compact under-counter models with a daily production capacity of 29 kg. With air- or water-cooled options, installation is possible in any environment, further facilitated by an integrated drain pump. Thanks to Green-Tech Design, the easily removable panels ensure consistent performance and easy maintenance. Each B-Qube weighs 23 grams, a size highly appreciated by cocktail professionals for its precise control over dilution, slow melting during shaking, and durability in built cocktails. It adapts to all glass types while maintaining its distinctive aesthetic appeal.

Edoardo Nono

Born in Varese in 1969, Edoardo Nono began his bartending career in 1988, traveling the world before founding Rita & Cocktails in Milan in 2002. A benchmark of Italian cocktail bars for over 20 years, he expanded in 2019 with Rita’s Tiki Room, his Caribbean-inspired spin-off.

In his venues, he already uses Brema ice makers, favoring the 36g gourmet cube—an uncommon format in Italy that he personally prefers. One of Brema’s key advantages is its ability to customize ice cube formats to suit the needs of each client.

His verdict on B-Qube?
"It holds up well against dilution. Naturally, it releases more water than a larger cube, but in both cocktails we tested, it remained compact and performed exceptionally over time."

The Test: Signature Cocktails

Il Pirla

Created to celebrate Campari’s 150th anniversary, this signature cocktail consists of Milanese Bitter, sweet Marsala, and strawberry cordial. Six B-Qube cubes were placed in a 330ml glass, while the ingredients were mixed in a stirring glass—also containing Brema’s ice cube—before being poured.

The Test:

• The drink was left at room temperature for 10 minutes.
• The final dilution was slightly under 20% of its initial volume.
• The ice remained compact, with edges intact.
• No condensation formed on the exterior of the glass.
• The drink maintained its consistency and full-bodied taste.

Camilla

One of Edoardo Nono’s signature creations, the Camilla cocktail features London Dry Gin, chamomile Umeshu cordial, Yellow Chartreuse, and a final touch of soda. It is prepared using the throwing technique, which naturally increases dilution by approximately 40%. The cocktail was served in a 350ml glass with eight B-Qube cubes.

The Test:

• Left on the bar counter for 10 minutes.
• The liquid level inside the glass increased by about 15% due to dilution.
• The cocktail’s aesthetics and ice structure remained unchanged.
• The ice did not lose its edges, and the flavor remained consistent.
• No external condensation appeared on the glass.

Time test... passed with flying colors!