Wednesday, March 11, 2009

More on Circular Ice

Because you asked for it? No. Because I wanted to write more about it! Here's a piece just published in Time Out New York that elaborates on my initial posting for the TONY drink blog about the round ice being made at PDT.

Sphere of Influence

The cocktail world has always been a stylish one. From the glasses to the garnishes, a drink’s look is almost as vital as its taste. The latest in cool cocktail accessories can be found floating in the Lower East Side Globe Trotter ($13) at PDT (113 St. Marks Pl between First Ave and Ave A, 212-614-0386). This elegant, citrusy blend of rye, cognac, Creole Shrubb and Bénédictine—the creation of Jean Georges pastry chef and part-time barkeep Johnny Iuzzini—is a vehicle for PDT’s latest foray into specialty ice. Each Globe Trotter is cooled not by a cube—that’s totally squaresville, man!—but a huge sphere made with a coveted Taisin Japanese ice press. The Taisin uses only the natural forces of gravity and temperature to turn frozen chunks into perfect spheres. The globe is a good match for the Trotter—this sipping drink benefits from its steady chill. Since each ball takes a couple of minutes to form, the prep happens pre-service. Sorry, gadget geeks: no demonstrations of the press. You’ll have to order a drink to orbit this globe.—Robert Simonson

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