I'm really passionate about ice in my cocktails. Bring me a drink with 1/4 cube ice and you fail. Just like that.
A drink should speak clearly of the quality of the ingredients. Chipped ice that turns to water the moment the liquor or "bottled-possibly concentrated from a powder" mixers hit it.
Cheap ice is a cheap experience. And at a time when consumers and that includes drinkers want better "Craft" spirits in their glass, why are bars still using crappy ice? Even at home, do you you have an ice program?
Or are you still using the ice that your freezer pumps out, day in and day out with that satisfying thunk. This ice from your freezer, is in polite terms, not even worth your water glass.
Have you even noticed that festering container of garlic pasta that your housemate stashed in the fridge. You might as well be making ice out of it. Why? Because until your fridge gets a good vinegar and water cleaning, everything that enters the fridge is going to taste.... AND most importantly smell like that putrified garlic pasta.
So, here's what I propose. Clean out the fridge. Wash it out with white vinegar and water. Do the freezer too. I'll bet you'll be shocked by what you find in there. Let it dry off well.
During the day or so that it takes to do a great job on your fridge and freezer, may I suggest placing an order for a most carefully made ice ball maker that I've played with in recent memory.
The mold is made of up two sides. When they close, they make a really tight seal. There is a little hole in the top. You will it with liquid through this opening. Experiment with all different liquids but do not put them in the dishwasher. They'll be ruined. Just listen!
The company says that the mold is airtight on their label. I couldn't verify that but I'll take their word for it. This mold makes really nice ice in a 2.5 inch round.
I believe that ice is the most important thing in cocktails, at least the drinks that call for it.
Ice can make or break your experience. And if the ice is clear and hard in the glass, this is a thing of rare beauty. When you're pouring expensive spirits doesn't it just make sense to use the very best products that money can buy?
I think the Arctic Chill Ice Ball Maker is one of the finest products of its kind on the market. I'm very impressed!
If you want crystal clear ice, try using distilled water. My water is on a well, no matter what I do, it always turns out milky colored. But no matter, it's still really nice looking!
Yesterday I was doing some further experimentation with a marvelous bourbon by the name of Barrell Bourbon. In this case the 003 edition.
If you haven't heard of it yet, hurry to DrinkUpNY and order some, because they don't make much- and what they do make disappears REALLY FAST. So Xmas is coming up and you DON'T have a bottle yet?
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