Alcademics.com

A Clear Ice Ball Maker You Can Buy

One difficulty with the Igloo Cooler method of making clear ice is that you get a great big block of ice at the end and have to cut it up into usable cubes yourself. I developed an ice cube tray using plastic boxes that gets the ice into long rectangles, and that's a bit closer to ideal. 

• 
• 

 

 

But if the desired result is round clear ice balls, we need to either produce a mold that fits inside the cooler, or else carve out ice balls afterwards.  

Well, it turns out that someone produced such a mold to make clear ice balls one at a time, using the same principles as the Igloo cooler method. 

Alcademics reader Todd pointed me to this ebay listing for a clear ice ball maker from Japan.

 

 

As you can see, it's an insulted tube that holds a circular ice ball mold inside of it, along with extra space below the ice ball.

The important thing to note is that the ball mold is perforated. This allows any air and impurities in the water to get pushed out of it, towards the bottom of the mold, as it freezes. In other posts here on Alcademics, we've discussed that's how you'd need to build the mold in order for it to work. 

 

 

It only makes one at a time, but it's pretty cool. The only not cool thing about is is the price: It's for sale at $97.60 each! 

I still kinda want one. 

 

 

The Weird Affinity Between ZU Vodka and Cocchi Americano

 

ZU vodka, known in the rest of the world as Zubrowka, is starting to appear in more serious drinks than just mixed with the usual apple juice.

 

Oddly enough, in each of these better drinks in which I've seen ZU used, it has been used in concert with Cocchi Americano. 

At Providence in Los Angeles:

Ellis Island
ZU Bison Grass Vodka, Cocchi Americano, Gruner Vetliner wine, and celery bitters

At AQ restaurant in San Francisco:

 

Bison Rose
Zubroska Bison Grass Vodka, Cocchi Americano, Meyer Lemon, Rosemary Shrub

At Blackbird in San Francisco:

Golden Glove
Zu vodka, Cocchi Americano, Apple Juice, Celery Bitters

Weird.

Exclusive Invitation for Bartenders from Beam Global (Sponsored Post)

Exclusive Invitation for Bartenders from Beam Global

Beam Global Spirits & Wine would like to extend an exclusive, professional invitation to you. In partnership with Communispace, we have a private online community of 300 bartenders who act as direct advisors to key decision-makers for the company, and we would like you to consider becoming a part of this group.  As a member of this exclusive advisory community, you'll agree to log in and contribute your thoughts (via surveys, discussions, chats with industry leaders, etc.) an average of 5-15 minutes per week at whatever time is convenient for you. In addition to advising and building relationships with other members, you will receive tangible gestures of appreciation for your time and energy, such as Amazon e-gift certificates in exchange for your participation.

How do you join? Complete this questionnaire. If selected, you will be notified shortly thereafter. Your responses to the questionnaire will help in the selection process and will be used ONLY for that purpose. All of your responses will be kept confidential and will NOT be used or distributed for any other purpose.

Thanks for your time, and we hope you can join us!

 

---This post was sponsored by Communispace---

New Booze for January 2012

As you may know, I have been blogging over at ShakeStir.com, an online community for bartenders. I write the New Booze blog posts, which describe new spirits launching as they happen.

I wrote about following new products in January:

• John B. Stetson Kentucky Straight Bourbon Whiskey
• Patron XO Cafe Dark Cocoa
• Pierre Ferrand Dry Curacao Ancienne Methode
• Woodford Reserve Double Oaked
• Concannon Irish Whiskey
• Redbreast 12 Cask Strength
• Monkey Shoulder Scotch
• Absolut Miami
• Absolut Grapevine
• EH Taylor, Jr. Warehouse C Tornado Surviving Bourbon
• Mandarine Napoleon XO

To read all the write-ups, go to ShakeStir.com. 

 

Cocktail Menu: Jbird Cocktails in New York

 

The bar Jbird is opening a new location in the Upper East Side. The cocktail program, as at the original location, is done by Jason Littrell and Marshall Altier of Genuine Leather Hospitality.

 

 

Old-Fashioned Cocktails
The Original; as defined in 1806; Spirit, sweet and a dash of bitter, stirred and served over hand-cut ice

Coco Viejo Coco & Coffee Bean Aged Rum, Cane Syrup, Grapefruit Bitters $14
KSBW Bourbon, Lemongrass Acacia Honey, Aromatic Bitters $12
Thornybush Cocktail London Dry Gin, Elderflower Liquor, Kaffir Lime, Celery Bitters $14
North Garden Apple Brandy, Bourbon, Islay Scotch $12
Honey-Nut Old-Fashioned Roasted Peanut-Infused Bourbon, Honey Syrup, Aromatic Bitters $12
(Courtesy of Marcos Tello, The Varnish, Los Angeles)
Brush of the Bush Anejo Tequila, Reposado Mezcal, Sage Agave Nectar, Cherry Bark, Vanilla Bitters $14

Sours
A shaken measure of strong, sour and sweet, carefully built for balance

Lavender Lining Bianco Tequila, Lavender Petal Bianco Vermouth, Lime, Lavender Froth*, Market Herbs $14
Everyman After All Oak-Aged Caribbean Rum, Apple Brandy, Crème de Pecha, Citrus, House Peach Bitters, Green Cardamom $12
Chief’s Hunt Amber and Aged White Rums, Passion Fruit, Lime, Orange, Apricot Brandy, Coconut Liqueur $12
20th Century London Dry Gin, House-Made Crème de Cacao, Cocchi Americano Wine, Lemon $12
(From Café Royal Bar Book 1937)
Sadie Hawkin’s Sling Bourbon, Falernum, Pear Brandy, Apricot Liqueur, Lemon, Pineapple, Tiki Bitters
(Served for two) $24

Collinses, Fizzes and Effervescent
The original ‘coolers’, served tall and topped with bubbles

Manu Chao Bay Leaf Infused Cachaca, Lemon, Demerara, Green Chartreuse, Soda Water $12
Hudson Breeze Fizz London Dry Gin, Apple Brandy, Pomegranate Syrup, Lemon, Baked Apple Foam*
(Contains Egg-whites) $12
Palomito Reposado Tequila, Grapefruit Juice, Salt, Lime, Negra Modelo, Tamarind Soda $14
The Imperial March Chinese Black Tea Cognac 1st Cru, Raspberry Syrup, Lime Juice, Champagne $14
Afternoon Delight Old Tom Gin, Pear Brandy, Orange & Lemon, Cane Sugar, Soda Water $14

Aromatized Cocktails
Spirit-on-spirit cocktails served in the manner of their famous predecessors; The Martini, The Manhattan, et al.

Camomila Cocktail Rye Whiskey, Chamomile Grappa, Bianco Vermouth, Elderflower, Orange Bitters $14
Maddow Old Tom Gin, Dry Vermouth, Elderflower Liquor, Antica Vermouth, Whiskey Barrel-Aged Bitters14
La Rosita Anejo Tequila, Antica Vermouth, Campari $14
ICBM Vodka, French Vermouth, Celery Bitters Mist, Vermouth-Cured Onions $12
Moon on the Rain Calvados VSOP, Dubbonet Rouge, Quince-Pecan Gastrique, Whiskey Barrel-Aged Bitters $12
(Courtesy of Daniel Shoemaker, Teardrop Lounge, Portland, OR)

Swizzles, Juleps, and Fixes
Frosty cold mixes as old as any in the America’s…Served on crushed ice

JBird Swizzle Jasmine Flower Rum, Don’s Spices, Lime, Pineapple, Blueberry Syrup, Orgeat, Bitters $12
Satchmo Swizzle London Dry Gin, Agave Nectar, Lime Juice, Crème Yvette, Mezcal, Ginger Beer, Aromatic Bitters, Blackberry Garnish $12
(Courtesy of Chris Hannah, Arnaud’s French 75 Bar, New Orleans, LA)
Daisy de Obeah Oak-Aged Caribbean Rum, Lime, Falernum, Cane Sugar, Strega Float $12
Behind God’s Back Aged Rum, Pineapple and Lime Juice, Cane Sugar, Cinnamon Syrup, Orgeat, Aromatic Bitters $12
Prescription Julep from Harper’s Monthly 1857 Rye Whiskey, Cognac 1st Cru, Demerara, Market Mint, Jamaican Rum Float $12

Jbird Cocktails
339 East 75th Street
212-288-8033
http://jbirdny.com

Check Out This Amazing Cocktail Chart

This poster is pretty darn amazing. Click to enlarge in a pop-up. 

 

 

Also, it's on sale today, January 30th until noon Eastern Jan 31 for $28.

I can't seem to paste the text of the press release, but here's where to go to buy it from Pop Chart Lab.

 

Absinthe and Oranges

On my FineCooking.com blog, I post a recipe from Scott Baird of the Bon Vivants. It's from the book A Taste for Absinthe. 

This is my lousy picture of it.

There's a better picture of the drink from the book over at FineCooking.

L’arc de Triomphe
By Scott Baird

1 fl. oz. Absinthe
1 fl. oz. Fresh Orange Juice
1 fl. oz. Fresh Lemon Juice
1 fl. oz. Bitter Orange Marmalade
¾ fl. oz. Egg White
Peychaud’s Bitters
1 fl. oz. Seltzer Water
Wide Strip of Orange Peel, for Garnish

Add the absinthe, orange juice, lemon juice, marmalade, egg white, and a dash of
Peychaud’s to a pint glass with the spring from a Hawthorn strainer (remove the spring from the strainer and drop it in the glass). Dry shake for 30 seconds, until it is nice and frothy. Open it up, add ice, and shake well to make cold.

Pour the seltzer into a footed beer glass or short stemmed wineglass. Strain the drink into the glass. Add 2 dashes of Peychaud’s and garnish with orange zest. Serve.

Follow Alcademics on Twitter and Facebook

Twitter @Alcademics

And join the Alcademics Facebook Group