The Art of Hand-Chipped Ice Balls Masterclass at Tokyo Bird

Overview

Once you’ve had your whisky served up with an ice ball, it’s really hard to go back to cubes. Not only because that big, beautiful, frozen chunk looks better but also because it melts ultra slowly, so your whisky isn’t diluted within seconds. What’s more, the gradual addition of water means that every sip of your beverage tastes different to the one that came before.

Whether you’re into straight whisky or short cocktails — Old Fashioneds and the like — knowing how to make your own ice balls is one handy, handy skill. And who better to learn it to you than a man who hand-chips 100 of them every single week, Mr Yoshi Onishi. He’s the bar manager at Tokyo Bird.

To learn from the master craftsman direct, get along to Tokyo Bird on Monday, May 25, at 6pm. As part of World Class Cocktail Week, he’ll be running a workshop on 'The Art of Hand-Chipped Ice Balls'. Once you’re done, you’ll be able to test out your work on a Johnnie Walker Gold Label Reserve Scotch Whisky.