@Koorosh I see your point now. You’re right, the best choice to prevent dilution would be an option with big chunk of clear ice (sphere if we want to be most precise). However this particular recipe calls for crushed, inter alia, for cool looking garnish effect. I wouldn’t be worried about over-diluting it as long as you use a lot of “fresh” ice ;) Of course you can drink it the way you like and try it on block. I assume it might be good option for a person who likes to slowly sip his cocktail

@maciej, because crushed means you can fit more ice in the glass --> more thermal mass? I'd assume cubed is better just for surface area reasons for preventing dilution.

On the contrary, I would even say that thanks to that good shaking and cooling our cocktail serving it over crushed ice will mostly keep it cool without diluting it much. Furthermore the more crushed ice we use the more we prevent dilution

If you make your crushed ice from cubes just removed from a freezer then you should not have a problem with over-dilution. The quality of ice used is key.