Thursday, May 28, 2009

The Patterson House: It Takes Big Balls (of Ice) to Make Their Cocktails

Posted By on Thu, May 28, 2009 at 6:28 AM

If you've read this week's dining review of The Patterson House, you know I loved Ben and Max Goldberg's new speakeasy on Division Street--from the Bacon Old Fashioned to the panini of bacon, peanut butter, banana and parsley.

Whenever someone has asked me to describe the Patterson House experience, one detail keeps coming up: the ice ball used in many of the drinks, including the fabulous Reelfoot Manhattan. The video above shows the piece of equipment used to make such a perfect frozen sphere, whose surface area means it melts more slowly than a glassful of cubed ice. What's not to love about that kind of elegant low-tech engineering?

Tags: , , , ,

Comments (7)

Showing 1-7 of 7

Add a comment

 
Subscribe to this thread:
Showing 1-7 of 7

Add a comment

Top Topics in
Bites

Events (57)


News (40)


Restaurant openings (20)


Bites (19)


Open Thread (12)


Restaurants (11)


Cooking the Books (10)


Retail (7)


Wine (7)


Drinks (7)


All contents © 1995-2014 City Press LLC, 210 12th Ave. S., Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of City Press LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Powered by Foundation