The Doctor Funkenstein cocktail from the book Tropical Standard: Cocktail Techniques & Reinvented Recipes by Garret Richard and Ben Schaffer.

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Cutting my own #clearIce for #homeBartending - lots of work but it pays off!

I use directional freezing with a cheap Coleman 5L cooler whose lid I completely removed, placed within the bottom drawer of a kitchen freezer. I leave it in there for 2½ days then slice it into shape. For shaping, I use a bread knife to serrate one edge of the ice until the knife is about a third of the way into the ice, then tap it like a chisel with the handle of my biggest knife (a hammer would also do). If the serration was clean and deep enough, your first strike should snap the ice clean in half.

You could do much bigger batches with a chest freezer and bigger cooler. For me, one freeze gets me 5-6 really shapely rocks plus when I’m lucky I can manage one collins spear (you can see it in the photo!)