Oh, balls

We recently got a package from Japan that I had to pick up at the post office. The pups went along for the ride. What could it possibly be?
A little something for the bar! You may recall the Japanese ice ball maker we encountered in our cocktails class. We liked the concept, but not the price: $1,000 to make ice? How about $7, thanks to eBay?

The ice ball mold isn't nearly as cool, but it won't break the bank, and we can have fun playing with it.

	It's easy enough to use: Fill the deep bottom tray with water, put the lid on and freeze.

After six hours or so, you have three ice balls just the right size to enjoy with your single malt or Old Fashioned. Because you've got the maximum volume of ice with the least amount of surface area, you get maximum cooling with minimal dilution.

Now, I did find that the mold tends to separate a bit as the ice expands, so it helps to clamp the sides. And you get the best-looking ice ball that doesn't split if you just let the mold thaw a little on the counter before removing the cover, rather than running warm water over it or trying to jimmy it open.

Looks almost as good as one from a copper mold, with enough money left over to buy a bottle of whiskey or twenty. I understand that distilled water will yield a clearer ice, so maybe I'll splurge on a jug of that, too!