In Tokyo, master bartenders know, a 2-inch diameter ball of cold has a lower surface-area-to-volume ratio than a typical cube. That means it melts more slowly, preventing vintage hooch from warming up and getting watered down. Japan’s mixologists hire apprentices to chisel perfect frozen spheres, but if you aren’t so flush, pick up DIY molds (two trays for $16) from the MoMA store.
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