The guys at www.cookingissues.com made also pretty amazing graphs! The ice doesn’t matter and even the time of shaking doesn’t really matter [as long as you are shaking longer than 15-20 seconds - a problem of most bartenders...] What matters is the amount of water, which comes with the ice. Maybe a good drainage in the ice well, makes more sense than a “double_expensive_super_ice_machine? Yes and no! The results are talking to me like that: there is no [ice] excuse anymore, when you get shitty drinks in a bar! A proper ice machine still shows you, which drinking venue is quality oriented! And: the results are only related to the sole shaking. If you use shitty ice cubes in a drink on the rocks, the drink will dilute much faster in the glass. Now, thanks to Dave Arnold, we can slow down again a bit [after the ice carving out of a glacier from the moon] and apply our special skills to more customers. Well....