Anyone with a favorite drink also has a favorite preparation for the drink. Mine is a peaty single malt scotch with one small ice cube or small splash of cold water. Perry Ellis likes Evan Williams Manhattans with an equal dose of sweet vermouth and Licor 43. Father Scott likes to mix Kool-Aid powder, Amaretto, sour mix, and vodka with a chocolate Slurpee from 7-11. Fallen Angel only drinks flaming lighter fluid shot from a makeshift PVC flamethrower. Reverend E will pass tonight, he’s going out scooting later.
As discerning as our palates are, most of us spend very little energy considering ice.
Depending on your drink of choice, ice can make up a little to a lot of the total volume of your beverage. Hard core drinking enthusiasts swear that the quality of water used, size, and shape of the ice in your drink can make a big difference.
Via Boing Boing, a Japanese company called Taisin has created a bar gadget that will compress your ice cubes into perfect spheres. The theory is that rounded ice melts more slowly than cubed ice, allowing the sweet, sweet toxins in alcohol to soak into your liver before the drink gets too watered-down.
Trend spotter/blogger/possible marketer Rebecca Milner says the spherical ice ball machine is just doing its part to dispel myths about Japanese bartenders that I had no idea existed:
Contrary to what you might think, bartenders in Japan consistently take home at global competitions, not because of their flashy antics or strange new concoctions but because there is an intense devotion to making simply the best drink, of which perfect ice is an obvious component.
At this point in the post, I’d like to point out that I have not made one single reference to balls in your mouth, balls in my mouth, or balls in anyone else’s mouth. If anything, this article has refocused my energy away from the puerile and toward the sophisticated. To celebrate, when I get off from work today, I’m gonna get a strong highball glass and make myself a nice stiff one and just milk it for hours.