If you ever come to Vegas, be sure to check out Jose Andres’ Jaleo at the Cosmopolitan. Not only do they have some of the finest paella around, but they also feature the world’s best gin and tonic, or so they call it. Actually Jaleo ‘cheats’ a bit by adding some fresh juniper berries, the fundamental flavor of gin.
The presentation of their gin and tonic is what is really so special. They use speherical ice cubes. Or let’s call them ice spheres. Their spheres are completely clear, with no air bubbles, which present an optical quality that is hard to beat.
How do you make clear ice cubes? Boil the water a few times to remove bubbles.
Whatever the case, large ice cubes and spherical ice are the latest trends in mixology. Why?
Crushed ice and smaller cubes have a larger surface area (combined overall) that dilutes the drink quickly as it cools it. Ice melting= cold + water. A larger ice size melts more slowly while cooling, making it excellent for your favorite whisky or liquor as well. Don’t believe me? Do the math. Or just try it for yourself.
Similarly, if you like a nice martini go against James Bond. That shaking causes a lot of dilution. Fast. Stir it. Be properly armed in case James gets upset.
Want another hint? Use tonic water instead of water for ice cubes.
Also check out these great silicone ice cube molds. Making 6 well-formed 2″ cubes, the same principles apply as with the spherical molds. Named by the New York Times as an essential summer drinking tool.
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