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 Post subject: Re: Home-Bar 101
PostPosted: Wed Dec 26, 2012 7:44 pm 
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Nounou Moai
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Location: New York City
Personal Statement: Booze is the only answer!
http://www.cocktailkingdom.com/product- ... 00_cir.htm

Got one of these "professional" ice ball makers for Chistmas.

Thanks, Santa!

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 Post subject: Re: Home-Bar 101
PostPosted: Wed Dec 26, 2012 9:38 pm 
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Nounou Moai
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Location: Nashville, TN
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tabuzak wrote:
http://www.cocktailkingdom.com/product-p/oth_icebalmakerx_2000_cir.htm

Got one of these "professional" ice ball makers for Chistmas.

Thanks, Santa!

Ooh...I want one of those.

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 Post subject: Re: Home-Bar 101
PostPosted: Mon Jan 14, 2013 1:52 pm 
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Matu'u
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Joined: Wed Nov 28, 2007 10:34 pm
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Location: Queequeg Chapter (NH)
Personal Statement: Conch ceviche.
Now in all seriousness does the shape of those ice balls really matter or is it just a matter of reducing the surface area of the ice? Will any large chunk of ice do?

-Rev

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 Post subject: Re: Home-Bar 101
PostPosted: Mon Jan 14, 2013 1:53 pm 
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Honui Moai
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Location: Nashua, NH
I could deck the neighborhood kids with one of those!


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 Post subject: Re: Home-Bar 101
PostPosted: Mon Jan 14, 2013 2:08 pm 
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Nounou Moai
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Joined: Thu May 22, 2008 10:10 am
Posts: 1187
Location: New York City
Personal Statement: Booze is the only answer!
rev_thumper wrote:
Now in all seriousness does the shape of those ice balls really matter or is it just a matter of reducing the surface area of the ice? Will any large chunk of ice do?

-Rev


Hey Geoff,

Intuitively, I would think the sphere shape would be better than a cube, but since I didn't really know, I checked online. Here's About.com Cocktail's opinion:

"Ice melt is often one of the reasons that your "homemade" drinks do not taste as fresh as bar drinks. The ice served in bars is designed to fill the glass utilizing its maximum capacity, which in turn keeps everything cooler longer and the ice from melting slower. The basic design of ice from classic cube trays does not allow for this efficient use of a glass' shape. However, the ice ball thwarts this melting by giving you one large clump that cools itself and slows the melt. If you enjoy any type of whiskey on the rocks you will want to check out this form of ice because your last sip will be almost as flavorful as your first."

"Most ice balls are the size of a handball or racquetball and they fit into most highball and lowball glasses. Depending on the shape of your glass, they may not fit and I have yet to find a collins glass that will work. The key to using an ice ball is to have a glass with a wide rim; those that taper inward at the rim will not work and your ball will just sit on top."


I tend to agree with this opinion. I've been using it in my old fashioneds.

BTW, watching the thing make the ice sphere is pretty cool in itself. I would not have expected it to be such a quick process. It takes about 15 seconds.

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Last edited by tabuzak on Tue Jan 15, 2013 10:57 am, edited 1 time in total.

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 Post subject: Re: Home-Bar 101
PostPosted: Mon Jan 14, 2013 2:10 pm 
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Nounou Moai
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Joined: Thu May 22, 2008 10:10 am
Posts: 1187
Location: New York City
Personal Statement: Booze is the only answer!
TheGraniteTiki wrote:
I could deck the neighborhood kids with one of those!


Then there's that!

:lol:

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 Post subject: Re: Home-Bar 101
PostPosted: Mon Jan 14, 2013 2:34 pm 
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Honui Moai
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Joined: Tue Jun 29, 2010 10:24 pm
Posts: 5886
Location: Deep down the rabbit hole
Personal Statement: Ouch!
A ball of ice has the lowest surface to volume ratio.

However, there are two functions of interest for the rate that the ice melts. The simple one is heat transfer. It is more related to the shape and type of glass since once the booze hits the freeezing temperature of the ice, that is the only way heat is getting in. wear a pair of gloves or use a coozy, and you've changed that rate.
The second is water's solubility in alcohol. The booze is sucking water molecules from the surface of the ice and super-cooling the liquid. That would seem to be directly related to the surface area of the ice mass. My guess would be to use a diffusion equilibrium type model using proof and area.

But, I am not a scientist; just an engineer.

Damn it Jim, I am an engineer, not a physicist.

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 Post subject: Re: Home-Bar 101
PostPosted: Mon Jan 14, 2013 2:51 pm 
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Matu'u
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Joined: Wed Nov 28, 2007 10:34 pm
Posts: 19913
Location: Queequeg Chapter (NH)
Personal Statement: Conch ceviche.
Yes, a sphere is certainly the most efficient shape on paper. But I wonder if it matters since usually the ball is only partly submerged in the booze? It seems like the main gain in efficiency comes from changing from lots of chunks of ice to one large chunk of ice with less surface area. Everything after that is style points.

-Rev

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 Post subject: Re: Home-Bar 101
PostPosted: Tue Jan 15, 2013 11:09 am 
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Nounou Moai
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Joined: Thu May 22, 2008 10:10 am
Posts: 1187
Location: New York City
Personal Statement: Booze is the only answer!
Hey Geoff,

I was thinking about this question last night as I drank an old fashioned with an ice ball.

The glassware that I use is a tapered old fashioned glass. The ball is about a 1/4" less in diameter than the diameter of the bottom of the glass and rests comfortably at the bottom. When I pour in the cocktail (standard size - I stir 2 oz. of booze with bitters and a sugar cube), the ball is completely submerged with maybe a half inch between it's top and the top of the cocktail.

By the time I finished the drink, the ice ball looked like it had melted very little and the drink was chilled until the last drop. Maybe the ball is smaller than you are thinking.

Crap! It's 10:00 a.m. and writing this has made me want an old fashioned.

:pieface:

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 Post subject: Re: Home-Bar 101
PostPosted: Tue Jan 15, 2013 11:31 am 
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Matu'u
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Joined: Wed Nov 28, 2007 10:34 pm
Posts: 19913
Location: Queequeg Chapter (NH)
Personal Statement: Conch ceviche.
It is 5 o'clock somewhere!

-Rev

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 Post subject: Re: Home-Bar 101
PostPosted: Thu Jan 17, 2013 8:01 am 
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Honui Moai
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Joined: Tue Mar 11, 2008 2:37 pm
Posts: 1565
Location: Pittsburgh, PA
For those of you that can't splurge on the awesome one above (or weren't good enough for Santa to bring them one), the best alternative I've found so far, beating the rest by a long shot, can be had for $11 from Sur La Table (or other places):

http://www.surlatable.com/product/PRO-9 ... s-Set-of-2

If you mix things other than tiki drinks at home, it's worth the $11 gamble. Just close the lid carefully, and you'll end up with a near perfect ball of ice.


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 Post subject: Re: Home-Bar 101
PostPosted: Sun Jan 20, 2013 5:35 pm 
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Matu'u
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Joined: Wed Nov 28, 2007 10:34 pm
Posts: 19913
Location: Queequeg Chapter (NH)
Personal Statement: Conch ceviche.
Found this for like $3 at TJ Maxx on the clearance shelf and couldn't resist. 6-in-1 garnishing tool with a melon baller, butter curler, two crinkle cutters, bottle opener, and.... I honestly don't know what the last one is. The box has almost no English on it. The photo makes it look like a can or jar opener but I have no idea how it would work.

Also cannot find any info about it online including the manufacturer's web site. Seems to be discontinued.

So now I need to garnish something.

Attachment:
21425_5.jpg


-Rev


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 Post subject: Re: Home-Bar 101
PostPosted: Sun Jan 20, 2013 5:43 pm 
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Honui Moai
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Joined: Fri Sep 21, 2007 6:09 pm
Posts: 3456
Location: Nashua, NH
That last function is the scalloping vajazzaler.

Can I borrow it?


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 Post subject: Re: Home-Bar 101
PostPosted: Mon Jan 21, 2013 10:00 am 
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Nounou Moai
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Joined: Thu May 22, 2008 10:10 am
Posts: 1187
Location: New York City
Personal Statement: Booze is the only answer!
Lucky wrote:
For those of you that can't splurge on the awesome one above (or weren't good enough for Santa to bring them one), the best alternative I've found so far, beating the rest by a long shot, can be had for $11 from Sur La Table (or other places):

http://www.surlatable.com/product/PRO-9 ... s-Set-of-2

If you mix things other than tiki drinks at home, it's worth the $11 gamble. Just close the lid carefully, and you'll end up with a near perfect ball of ice.


I agree with you, Lucky. Those molds are terrific and I have been using them also.

An update on the "professional" ice ball maker: The one I got did not have the free 2 1/2" ice cube tray that was was supposed to come with it. so I used the 2" cube tray that I already had. These made balls quickly but they were imperfect. No matter how carefully I positioned the cube, there was always one edge that was a little flat.

So I complained and had the 2 1/2" tray sent (which they were very gracious and prompt about). Now the problem is that the cubes are so large that they slow the process down tremendously AND if you are making more than one, I found you need to run the press under hot water between each sphere.

If you plan to serve more than one or two people with drinks that require ice balls, I would go with the molds.

Cheers!

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 Post subject: Re: Home-Bar 101
PostPosted: Sun Jan 27, 2013 6:14 pm 
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Honui Moai
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Joined: Fri Aug 03, 2012 6:25 pm
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Location: The Bali Ha'idaway at Hale Hana Maui in Florida
Personal Statement: BAM!
TheGraniteTiki wrote:
That last function is the scalloping vajazzaler.

Can I borrow it?


HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA! :lol:

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 Post subject: Re: Home-Bar 101
PostPosted: Mon Jan 28, 2013 7:42 am 
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Honui Moai
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Posts: 272
Location: Hudson, NH
TheGraniteTiki wrote:
That last function is the scalloping vajazzaler.

Can I borrow it?


Great, now I have to clean coffee spray off the laptop...

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 Post subject: Re: Home-Bar 101
PostPosted: Wed Feb 20, 2013 10:24 am 
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Nounou Moai
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Joined: Thu May 22, 2008 10:10 am
Posts: 1187
Location: New York City
Personal Statement: Booze is the only answer!
Ice Skull and Cube Mold Tray!

http://www.thrillist.com/own/nation/gam ... Wise%20Men

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 Post subject: Re: Home-Bar 101
PostPosted: Thu Mar 14, 2013 5:30 pm 
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Nounou Moai
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Joined: Thu May 22, 2008 10:10 am
Posts: 1187
Location: New York City
Personal Statement: Booze is the only answer!
Bartards in NYC revolt!

http://www.nypost.com/p/entertainment/f ... QPrKiBiP/0

:pieface:

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 Post subject: Re: Home-Bar 101
PostPosted: Thu Mar 14, 2013 7:12 pm 
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Avai Rona
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Quote:
Mixologists have a right to be annoyed when people order uncouth cocktails.


And I reserve the right to be annoyed with uncouth mixologists.

A) I drink what I like. If you don't want to serve me, I'll take my business (and money) elsewhere.
B) Your "uncouth" cocktails are may be a tribute to someone. Woe be it to the waiter or "mixologist" who refuses to serve me a Bacardi Cocktail (Rum, Lime and Coke) on the anniversary of my fathers death.
C) Is it me, or have parts of the "service" industry forgotten what service means.
D) Finally, trendy bars of this type attract a certain customer base. That clientele changes with the season so, by fall, the bar will likely (hopefully) no longer be there or be somewhat more reasonable.
E) For the glass half full crowd, at least they tout a Zombie over a Long Island Ice Tea.

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 Post subject: Re: Home-Bar 101
PostPosted: Thu Mar 14, 2013 7:40 pm 
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Nounou Moai
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Joined: Thu May 22, 2008 10:10 am
Posts: 1187
Location: New York City
Personal Statement: Booze is the only answer!
Yeah, in the case of that article, the most bartarded were the bartenders.

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 Post subject: Re: Home-Bar 101
PostPosted: Fri Mar 15, 2013 12:54 am 
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Matu'u
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Joined: Wed Nov 28, 2007 10:34 pm
Posts: 19913
Location: Queequeg Chapter (NH)
Personal Statement: Conch ceviche.
I don't think the guy in that article has ever had a proper Cuba Libre made with real Coke and the right rum.

-Rev

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 Post subject: Re: Home-Bar 101
PostPosted: Wed May 15, 2013 9:02 am 
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Tetu Avahata
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Personal Statement: I choose booze.
...did someone say garnish...?

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 Post subject: Re: Home-Bar 101
PostPosted: Wed May 15, 2013 9:11 am 
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Manawale'a Avahata
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Wow, it's like a salad bouquet.

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 Post subject: Re: Home-Bar 101
PostPosted: Wed May 15, 2013 10:29 am 
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Matato'a
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kristiki wrote:
Wow, it's like a salad bouquet.


I spy a chicken wing in there too. There's something for everyone.

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 Post subject: Re: Home-Bar 101
PostPosted: Wed May 15, 2013 11:43 am 
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Honui Moai
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Personal Statement: Ouch!
The tomato mixer sounds interesting. Corn on the cob seems a little odd.

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