Sure, these icy shot glasses are cool, evoking happy hour at the North Pole. But they're also supremely practical, ensuring that vodka, gin and other spirits that should be downed ice cold are served exactly so. These days, many drink-accessory suppliers (including Bed Bath & Beyond) and online retailers (such as www.quaintessentials.ca) sell moulds that pop the glasses out after they're filled with water and frozen. You can also go the DIY route by dropping small Dixie cups into larger versions, filling the outer circle with water and freezing. Either way, guests throw back appropriately sub-zero shots, you score.
Chef Michael Tong is the owner of Toronto's Sublime Catering.Report Typo/Error
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