Your kitchen is the fanciest bar in town.
The most elaborate way to do this is to use a cooler. Pour some water in it and, presuming you've got an empty freezer handy, stick it in there. As, the ice will freeze from the top, pushing all the air bubbles to the bottom; the trick is to take the ice out of the cooler before the cloudy part freezes, or to chip it off afterward.
Say you're not blessed with all the freezer space in the world, though. What then? You can push some of the air out of that water ahead of time if you, once or twice, before freezing. You can also get a head start if you use distilled, rather than tap, water. I tried this and other techniques at home recently, taking my advice from various corners of the internet and working at escalating levels of fussiness.
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