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New-Fashioned

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An old-time cocktail gets an update -- and a clever presentation -- in this recipe from chef Daniel Boulud and mixologist Xavier Herit's "Cocktails and Amuse Bouches."

The Martha Stewart Show, October 2011 http://www.marthastewart.com/865648/new-fashioned
  • Serves 1

Ingredients

    • Filtered water
    • Ice cubes
    • 1 1/2 ounces 100-proof rye, such as Rittenhouse
    • 3/4 ounce vermouth, preferably Carpano Punt e Mes
    • 1/4 ounce maple syrup
    • 8 drops peach bitters, such as Fee Brothers
    • 4 drops Peychaud's bitters
    • 1 orange peel
    • 1 lemon peel

Directions

  1. Clean the inside of a latex balloon. Fill balloon with enough filtered water to fit in a cocktail glass; tie to close. Place balloon in freezer, suspended, so that nothing touches it and it keeps its shape. Freeze until frozen. Remove balloon from ice ball and discard; keep ice ball frozen until ready to use.
  2. Fill a large glass with ice cubes. Add rye, vermouth, maple syrup, and both bitters; stir to combine. Strain into a rocks glass and add ice ball; garnish with orange and lemon peels. Serve.

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