• 2 Ratings

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."



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0