Baby, it's hot outside, but at least your drinkcan be cold. Some tips on proper chilling, gleaned from a former IvyLeague Fraternity Social Chairman and Professional Drinker. (Of course,both are me.)
Hot Ice
The most common misperception is that all ice is the same temperature,when nothing can be further from the truth. \"Dry\" ice, meaning ice thathas not yet broken a sweat, can be chilled well below the freezingpoint, and if you have a deep freezer or another way to get your icereally cold (I use the fire escape in winter, when it feels like winter), you can serve a drink that remains chilled and undiluted for much longer.
Ditto, Glass
The temperature of your glasses makes a difference, too. If you see someone take a glass out of a dish-washer, there's a good chance it will be hot.
Dry Ice, the Kiss of Death
Real dry ice, which is my favorite underused and surprisinglyaffordable party item, is not ice at all but frozen CO2. It can be usedto make Munsters-style potions and other great effects, but it burns(and sticks) on skin contact. Rubber or surgical gloves and tongs are amust for handling. Try making tiny beggars purses with chipped dry icefrom plain unbleached 100 percent cotton cheesecloth. Visualize threeor four stacked dimes as a size guide for a pre-chilled martini, andyour drink should be fogging for 15 minutes.
In the Swim
"Swim" means ice completely surroundedget a "Dixie hotmouth" (a New Orleans phrase for their local beer).
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Author: ChadKaydo