The best drink we’ve had in months was a simple Scotch at Star Bar (starbar.jp), in Tokyo, that took 15 minutes to make, thanks to thehand-carved ice. There’s no question that “rocks” are the cocktail ingredient ofthe moment. Chicago’s Violet Hour has a Kold-Draftmachine that makes outsize shimmering cubes. At New York’s PDT, mixologist JimMeehan uses a Japanese press to form perfect spheres. “It’s a beauty to behold as yousip,” he says. Cool.
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