So, I get the ad copy, the surface area to mass ratio results in more cooling, less dilution. But does this actually make sense?
Yes, total cooling is related to the mass/temp of the ice, not the surface area, but does the portion of the ice that is not in contact with the drink (above the waterline, or interior ice) actually provide any cooling effect on an instantaneous basis?
It seems like both the level of cooling, and level of dilution are directly related to the surface area in contact with the drink.
Almost by definition, the part that isn't melting, isn't providing any energy transfer either isn't it? (I'm remembering my high school phase change graphs, where the temperature stays constant while the ice melts and only goes up again after melting)
Perhaps that is the answer? Shape of ice doesn't matter until the drink makes it to 32 degrees - you had to melt the same amount of ice no matter what to get there. But after that it melts slower due to surface area? Wouldn't the large amount of ice exposed to the air in fact melt faster now since its outside of the now cooled drink (assuming the ambient air temp is not freezing)?