Asado Prieto
2 oz        Del Maguey Santo Domingo Albarradas
½ oz     Carpano Antica Formula Vermouth
½ oz    Fresh squeezed lemon juice
½ oz    Fresh squeezed lime juice
½ oz    Agave Nectar
1    Luxardo Marasche Cherry (soaked in Chichicapa mezcal)
3    dashes Regan’s Orange Bitters No. 6
1     dash Angostura bitters

Pour first five ingredients in a tin-on-tin mixing glass with ice, shake and pour into a double Old Fashioned glass.  Dash bitters; garnish with a thin-sliced lime wheel, lemon skin and Luxardo Marasche Cherry.

For this cocktail, I used the Schott Zwiesel Paris Tritan Crystal Double Old Fashioned [which I got at Bar Keeper, in Silver Lake (where we get everything).  Joe has a ridiculous wealth of all things necessary—from the esoteric rarified to bar essentials—and his prices are fantastic].

As for the ice, we used the MoMa Japanese molds; I can only imagine the look on Ron Cooper’s face, between the spheres and the ‘precious’ ingredients.  Ironically enough, the end result is actually one of the most authentic expressions of the Palenques that I’ve experienced.  All of those ingredients actually marry to create a libation that transports you—one can actually smell the roast.

Enjoy.

The question is, unfortunately, all too often asked, “Is ice really that big of a deal?  To those who have, for whatever strange reason, not gotten the picture yet—yes, ice is that essential in the making of a good cocktail.  Don’t feel ashamed—miraculously, one can order a top-shelf cocktail in multi-million-dollar resorts all over the world today and get bad ice.  As Eric Alperin says, “Ice is the barman’s flame.”

The reasons are simple: temperature control, proper dilution, sensory stimulation and aesthetics.  And, all of the above are worth the hassle.  I love drinking out of Mason jars, but when it comes to Burgundy, I’m going with crystal.  The same logic applies throughout the world of gastronomy—reflective not of snobbery but, rather, a simple respect for authenticity and integrity.

Good ice is a simple pleasure to achieve—whether at home or at work.  Good molds/trays, decent water and a good freezer.  If your freezer smells, abandon said endeavor; if you lack good water, distilled water is preferred and boiled water will suffice just fine.  When it comes to the vessel, that’s an entirely different animal—one can begin with a simple ice cube tray and ascend all the way to spherical absurdity that borders on precious (depending on who you are).

When it comes to spherical ice—if you cannot justify spending a few hundred dollars on the Japanese model (which is, of course, the best—as they are killing it in Tokyo), the MoMa Store has a decidedly approachable solution, which runs you $16, for 2″-diameter ice spheres.

On the plainer side (which will still get you out of the ice rut) Amazon has their simpler version which are, nonetheless, a much better alternative to the average.  You can also get really sassy and freeze pieces of fruit (i.e. lime/lemon) and/or fruit juices.

Regardless of your means, take control of your ice—you’ll be glad you did.