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SpinDistribute.com Article Directory
« Back to articles from category "Food and Drinks"The following article was published in our article directory on November 26, 2014.
Learn more about SpinDistribute Article Distribution System.
A Mixologist at home
Article Category: Food and Drinks
Author Name: Ice Sphere Tech ®
Bar tenders are not simply those upbeat guys ready to mix your drinks at a moment's notice. These people are professionals, and are very proud of their trade! In fact, a term called "mixology" had arisen just for the very fact that many consider a refinement of their craft an achievement. It's everything in the way the concoction is created -- from the quality of the ingredients, to the vessels used, to the way the drinks are mixed together, even up to the type of ice used -- yes, the type of ice!
To many people, the only thing that would come to mind when icing drinks would be ice cubes, which is not bad in itself. Bartenders, depending on the effect they are going for, may use different types of ice -- cocktails look pretty with crushed ice, while some prefer cracked ones. There are those who would like to cool down their scotch or bourbon with a couple of ice cubes, whether with the opaque twice-frozen ice or the more meticulously prepared clear ice. Then again, all of these aforementioned types give off similar problems. They expose too much of the ice's surface area to the drink, cooling it down quickly -- and sometimes too much. Those who know their drinks will know that there is a proper temperature for each kind of mix. Then, this rapid cooling will result in the rapid melting of the ice and the dilution of the drink in the resulting water. This ruins the quality of the drink.
But as far as human innovation goes, nothing is exempt -- not even the lowly bar ice. Thanks to the invention of ice ball molds, everyone can now enjoy the perfectly chilled drink without any fear of dilution! Unlike its cubical, crushed, and cracked counterparts, an ice sphere's shape allows the minimal possible surface area to be exposed directly to the drink. This means the ice will not melt as fast, and the coldness will remain constant for extended periods of time -- leaving you with a drink that you can literally sip at your own pace! This technique has first been called the "Japanese ice sphere" for its prevalence in the Japanese bartending culture, but now it has been released to the rest of the world.
But it's not right to simply just get any ice ball mode and fill it up. Many of the products that are offered in the Internet are made of either plastic or another easily breakable material. A professional-grade silicon ice sphere mold should be made of an FDA approved material, such as BPA-free silicon. This enables the user to be sure not only of the safety of the product, but also of its resilience and durability, able to take on years of service without compromise!
It's easy to have your own ice ball mold for perfect ice spheres. And once you do, you will be able to enjoy your very own whiskey ice balls -- just how the drink was meant to be!
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