A rocks glass is also the right height to keep the ice ball from rolling into lips or teeth. You don’t want the ice to sit high in the glass, wedged between the sides, because the liquid will be below it and won’t get cooled. What’s more, the higher proof also slows the drinking down a bit, giving the ice more time to melt.Īs for the glass its served in, Gruver recommends a bourbon glass with an hourglass shape, something that allows the ice ball to sit on the bottom of the glass. But fill the glass with a barrel-proof whiskey, which has a higher proof and more heat to it, and the melt goes a bit faster. If it’s a straight spirit of around 86 proof, the drink will be gone long before the ice ball is gone. The rate ice balls dissolve depends on the kind of drink they accompany. “So, people ask questions.” An ice ball- inspired chat with the bartender helps people understand that ice is as much an ingredient in their drink as it is a way to cool it off. “Most people just think ice is ice,” he says. The final product is a two-inch ice sphere, ready to go to work.Īs Gruver sees it, the Ice Ball Press creates a dialogue between bartender and customer. As the top of the press slides down, it melts and carves away the ice. After placing ice from a mold into the press, gravity goes to work. With the help of an Ice Ball Press, she’ll also craft a frozen sphere right at the bar. Place an order-say, a perfectly in-fashion old fashioned, and the bartender doesn’t just mix up the drink. Marriott’s ice balls also add a touch of theater to the order.
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