Paul Clarke’s story on the crucial role of ice in cocktails in the current issue of Imbibe definitely got us thinking about what we’ve been storing in our own home freezers. If you're feeling like your ice could use some extra attention, it might be time to invest in some larger molds for those big, beautiful, slow-melting cubes that can add so much to iced drinks. Sadly, this ice mold will probably remain beyond our means. Not that we wouldn’t love to have a frozen baseball in our drink, but $2,500 buys an awful lot of bourbon. Here’s a MacGyver-like alternative. It may be meant for making pyramid-shaped desserts, but this mold works just as well as an ice tray. Put one of these in your rocks glass, and you’ve got yourself an eighth wonder of the world. Or, if you've got the space and the money, buy your very own Ice Butler, and you'll never have to worry about quality ice again.
Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.