While at a friends house for cocktails one evening, the ladies were served bourbon over huge round ice balls. I was intrigued by this different and unique way to present a beverage, and immediately ordered a pair of spherical ice molds for my husband for Christmas.
2 ounces bourbon
1 ounce dry vermouth
5 drops angostura bitters
Pour bourbon, vermouth and bitters over ice.
Recipe adapted from Rachael Ray Magazine, November 2011
PORT WINE COCKTAIL
In a cocktail shaker, combine 2 ounces of ruby port and 1 ounce of triple sec (the original recipe also called for 1 ounce of espresso, but we didn’t have any brewed, so I left it out) and 1 cup of ice. Shake firmly to chill, strain into a glass.
Recipe adapted from Rachel Ray Magazine, November 2011