The ice comes from Iceland. (How appropriate!) It goes into a very heavy, very cool ice press at the bar at Le Cirque. Gravity and evaporation do their work, and within a couple of minutes: prest-O! change-O! you have a perfect sphere of super cold ice, ready to go into whatever expensive whisky has just been ordered.
Le Cirque barman extraordinare Gene Andrade tells us the nature of the ice itself (and the sphere it becomes) causes it to melt more slowly that regular cubes, so as not to unduly water down whatever small-batch Bourbon or single malt Scotch is being cooled by it.
Scroll through our chilly snaps to see the ultra-cool transmogrification take place….and then ask yourself:
Why don’t I have a spherical cube maker at my bar?
And why don’t I import my ice from Iceland?
And you call yourself a mixologist….
In the Bellagio Hotel and Casino
3600 South Las Vegas Boulevard
Las Vegas, NV 89109