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?
