Custom Ice Balls with the Cirrus Press Cocktail Ice Machine

Cabaret Design Group

What’s new with ice? Discover the benefits of artisan ice balls and how the Cirrus Press is one of the most cost-effective products for bar owners.

THE CIRRUS PRESS MAKES ARTISAN ICE BALLS

So why all the fuss about ice? In the April 23, 2011 article by Kimberly Chou in the Wall Street Journel, “With Ice, Size Matters,” the resurgence of classic cocktails has “spawned a concurrent trend of ice appreciation.” “The difference between a good drink and a great drink isn’t just about the booze – it’s about the ice.” 

“Ice and what it produces in a cocktail – temperature and dilution – are really important factors that are never listed in a recipe.”

Charles Joly, head bartender at the Drawing Room in Chicago Tweet

MINIMAL DILUTION IS THE KEY TO GREAT DRINKS

Large cubes or spheres of ice melt slower. This, in turn, brings your drink closer to the temperature of the ice without over-diluting it, keeping it spirit-forward.

TOP OF THE LINE CUSTOM ICE IS COSTLY

For bars with artisan ice programs, i.e., the Drawing Room, a substantial amount of space and equipment is required. Plan to invest US$20,000 in a Clinebell ice machine. Depending how the ice is cut or carved, other equipment needs to be purchased.

Cabaret Design Group
CLINEBELL MODEL B-60 ICE MACHINE IDEAL FOR ARTISAN ICE

THE CIRRUS ICE PRESS -- THE COST-EFFECTIVE SOLUTION TO HIGH-QUALITY ICE BALLS

For those who can’t afford a Clinebell ice machine, there’s a more practical solution. The Cirrus Ice Ball Press enables people to make their own ice balls at a very reasonable investment.

HOW THE CIRRUS ICE PRESS WORKS

Here’s how the Cirrus Ice Press works:

  • Pour water into individual molds.
  • Place the molds in an under bar froster, such as the Glastender model MF.
  • When a cube is needed, a mold is removed from the freezer and the ice shard is extracted.
  • Place the shard in the Cirrus Ice Press.
  • A prefect ice sphere is produced in less than one minute, in either 2.00” (2.3 oz.) or 2.75” (6 oz.) in diameter.

VIDEO DEMONSTRATION

The following video clip is a demonstration of the Cirrus Ice Press. It was furnished to me by our client at 25 Quarter, in St. Bart’s. The ice shard is removed from the mold and placed in the Cirrus Ice Press. As you’ll notice, it takes about one minute to press the 2.75” ice sphere and place it in the drink. To underscore how confident the proprietaire of 25 Quarter is in the Cirrus Ice Ball Press, note that this ice sphere was placed into a glass of Hibiki 30 Japanese whiskey – which retails at USD$8,999 per bottle! How’s that for an endorsement!

HOW TO MANAGE THE CIRRUS ICE PRESS

Bartenders or bar backs fill the molds and then store them in their under bar froster. Here’s the plan of the bar in the video:

  • The Cirrus Ice Press is permanently stored atop the drainboard (Item 5).
  • Ice molds are stored in the underbar froster (Item 4).

Ice balls are perfect for rocks glasses used for rum, bourbon, vodka, etc. Spheres maximize volume within the smallest area, thereby reducing the dilution rate. By contrast, crushed ice has low volume and occupies a high surface area, thereby diluting drinks very quickly.

Cabaret Design Group
BAR EQUIPMENT PLAN - ICE BALLS ARE STORED IN ITEM 4 (FROSTER)

The retail price for a Cirrus ice press starts at US$699.00.

 

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