No fuss ice-cream
31.12.69
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Source: Sydney Morning Herald
Ice Ice Baby: Columbia Room Hosts Carving Masterclass
31.12.69
), Demonstrated how to carve ice in to diamonds and spheres.
Over the last year or two, ice has become a point of focus for a number of bartenders. If you've had a drink around town, you may have noticed that some of your cocktails now contain very clear and square cubes of ice, created by a machine called a Kold-Draft. At Jack Rose and Bourbon, you might receive your brown spirits with a spherical ice cube made with a special press.
The main reason for the attention to this particular detail is the belief that different drinks are best served at a particular temperature, and with a lower amount of dilution. Temperature affects the way taste buds and the brain sense flavor compounds -- it's part of why cheap beer tastes best ice cold, and why cookies taste more sweet fresh out of the oven.
Therefore, the preference is for ice spheres and diamonds with less surface area to cool drinks while reducing the amount of dilution. Some take it a step further with clear ice, which is both pretty to look at as well as reducing the minute voids that add additional surface area. (This can be done at home by making cubes with distilled water or freezing, melting and refreezing water a few times. Arduous sounding, I know.)
Source: DCist.com