I was finally able to obtain some big ball ice trays from Hong Kong thanks to Ebay. These trays do an excellent job of making 2.25″ diameter ice spheres. The ice has a lower surface area than a hand full of small cubes, which allows it to melt at a slower rate, thus diluting drinks less. Bourbon on the rock, as I have started calling it, brings some new enjoyment to drinking chilled bourbon. I have also read that double boiling the water will make the ice more clear. The boiling reduces the oxygen bubbles in the water, which make the ice less cloudy. I have to admit that I don’t have the patience to double boil the water, but I have been single boiling it. If I was presenting it at a bar or restaurant, I would take the time to double boil the water in order to obtain the clearest ice possible.
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