28 January 2009
I flew across the country for a drink that one would assume had gone out of fashion fifteen years ago. That dimly lit thing is a martini served in a glass made of ice—hoisted up by a glass base that prevents it from melting all over the table—and the first and only place I have encountered it at Barbacoa in Boise, Idaho. An ice-tini is like drinking salty nectar encased in anesthesia. The booze just sort of appears in your mouth without you having ever felt it pass your lips. I highly recommend it, but what I'd really like is to figure out how to make one at home . . .