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10.6.10 Another Round?

I guess you can't call them ice cubes if they're round, huh? If you're not already familiar with the craze for super-large blocks of ice in cocktails, let this be your introduction. Although I'm no expert in the matter, I believe this concept originated with the Japanese. Let's face it, from tea to little girls' undies, no one takes a fetish further. For them, it was all about the ultimate glass of whiskey. The way to drink it cold but undiluted was poured over a large, perfectly spherical and very-slow-melting ice ball. In an aggressive but skilled fashion, Japanese bartenders—and some local copycats—actually carve them out of solid blocks of ice. (If you doubt me, see here.) For a slightly less dangerous approach, with strikingly similar results, you can simply use Muji's spherical silicone mold. The countless "Penicillin" cocktails I've enjoyed at Momofuku Ssam—and also recreated at home—finally convinced me to try the big ice thing. At Momofuku they use blocks, but these round ones work just fine. They're about 3 inches in diameter.
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