As the decade comes to an end and New Year’s approaches, we wish to leave you with a creation from the Bottle Pros Cocktail Kitchen. We will be ringing in 2020 in style with a concoction we call the Ball Drop. It is a cocktail that is a sum of all its parts including the ice. With this drink comes a bit of complex preparation but as with all good things in life, a bit of effort will reap the rewards. Whilst many will be out dancing in the new year we will be by the fireside with family and friends sipping our creation and as always, watching the ball drop. Happy New Years!
The Ball Drop
Select a Large Lowball Glass and Pre-Chill in the Freezer.
Take 2 Dashes of Cardamom Tincture and Coat the Inside of the Glass (dumping excess)
Place a Large Smoked Ice Ball in Glass
- 1 Teaspoon Luxardo Maraschino Liqueur
- 2 Ounces Sazerac Rye Whiskey (or your Favorite Rye or Bourbon if you Must)
- ½ Ounce Punt E Mes Vermouth
- Finish with a Dash of Chocolate Bitters (Optional)
Stir and Garnish with Large Orange Twist and Speared Luxardo Maraschino Cherries. Sit Back, Relax and Enjoy. As the Ice Ball Melts the Drink Gets Smokier. And the Other Flavors are Accentuated.
Smoked Ice Ball
Prepare a charcoal grill or smoker to 200 degrees
Pre-Soak Cherry Wood Smoking Chips
Fill a Shallow Baking Pan with Ice Cubes. (sides on the pan high enough to hold the melted ice)
Slow Smoke with Heavy Smoke for 2 Hours
Strain the Smoked Water Through a Fine Sieve into an Ice Ball Mold and Deep Freeze
The reason we start with ice to make the smoked ice is that it absorbs the smoke better than just water and will also prolong any evaporation. Make sure to maintain the heat under boiling point (212 degrees f) as to not lose any water.
Using a Mortar and Pestle Crush 6 Green Cardamom Pods
Put in a small Jar and add 6 Ounces of 151 Rum
Shake and Steep for 1-6 days (the longer the stronger it will be)
Strain and Put in a Dasher Bottle or One with an Eye Dropper
Will Keep Indefinitely at Room Temperature