Amaro Boulevardier & Ice Ball
Posted on Monday, February 10th, 2014
Isn’t that a handsome ice cube in a handsome cocktail? It’s an ice ball from an easy to use mold from Arctic Chill.
Recently, I was asked to review their ice ball maker molds. I have been in nice bars, and watched ice balls being hand carved. What an art that is. I have tried to make ice balls with a hard plastic mold, and never got the hang of it. So I was interested in giving Arctic Chill’s silicone molds a try. Overall, they are simple to use, and produce some good looking ice cubes. I had a few look like the planet Saturn, as I added too much water. And some had a crater from not enough water. Now I fill them up, pour out about two teaspoons of water, and am pleased with the results. Besides looking so attractive in a cocktail, one big ice cube melts slower, so your drink doesn’t get diluted too quickly. Here’s a link to where you can find Arctic Chill’s Ice Ball Maker.
Now let’s talk about this Amaro Boulevardier - a variation of a classic recipe, the Boulevardier. I’m always looking for new ways to enjoy Amaro in a cocktail, especially the seasonal, handcrafted ones I’ve created, like my Fall Amaro. A Boulevardier cocktail is equal parts bourbon, sweet vermouth and Campari. So out came the Campari, and in went my Fall Amaro. Really a lovely variation, and a good winter sip.
- 1 ounce bourbon
- 1 ounce sweet vermouth – Bonal Gentiane-Quina is gloriously bitter
- 1 ounce Fall Amaro
Mix together in your serving glass. Add an ice ball, and garnish with a bay or sage leaf.