Ice Balls Made Easy & Rum Old Fashioned

Rum Old Fashioned 

Rum Old Fashioned 

While fascinated by the myriad of techniques constantly under development for creating perfectly clear ice cubes, I also understand that every drinker is not always interested in taking the often painstaking steps required for the perfect crystal ball of ice. However, that doesn't mean they aren't interested in bringing fun, whimsy, and elegance to their cocktail parties.  

The high-quality silicone ice ball molds from Tovoo make creating perfect ice spheres easy. What I like most about these are the fact they are stackable, and don't take up a ton of space in the freezer. The large sphere with greater surface area means that the ice will melt slower, leaving you to enjoy your drink longer without getting watered down. A personal favorite is the Rum Old Fashioned cocktail (picture above). 

1.5 oz Puerto Rican Rum

.5 oz Jamaican Rum

.5 oz simple syrup (to taste) 

Dash bitters (Angostura) 


Cocktails for Father's Day

I've been invited back on AM Northwest to mix up some "drinks for a real man". Many fathers from earlier generations aren't looking for drinks whose ingredients include squash blossom cordials or seaweed tinctures. For many father's a well made Old-Fashioned is a reminder of a simpler time, so today we'll stick to the classics. 

Old Fashioned Cocktail

Old Fashioned

2 oz. bourbon (or rye) whiskey

2 dashes bitters (Angostura) 

.25 oz rich simple syrup

Orange peel

Add bitters, simple syrup and orange peel to the glass. Gentlly muddle to release the orange oils. Add whiskey and stir, before adding the ice cubes and stirring for 15-30 seconds.  



Worldly Possessions

1.5 oz. Whiskey

.75 oz. Cocchi Torino Vermouth

.75 oz Cardamaro

2 Dash Bitters (Amargo Chuncho)

Add all ingredients to cocktail mixing glass filled with ice. Stir for 45-60 seconds. Strain into old-fashioned glass over large ice-cube. 


For something a bit simpler after Dad's fathers day meal, nothing beats sipping on a nice amaro. While popular in much of Europe, it hasn't been until recently that many of their best amari have made it stateside. Get a few bottles and give dad a hand and drink them together. A few of my favorites include:

Amaro Nonino, Amaro Ciociaro, Cardamaro, Nardini Amaro, Ramazzotti

Miss today's show? You can watch the video here


2 Pumpkin Cocktails for Halloween from two of NY's Finest Bartenders

Recipe by Jim Meehan of PDT

Great Pumpkin

2 ounces Pumpkin Ale (I chose Elysian "The Great Pumpkin")

1 ounce Lairds Apple Brandy

1 ounce Sazerac Rye Whiskey

1/2 ounce of Maple Syrup (Grade B)

1 Whole Egg


Add ale, apple brandy, rye whiskey, maple syrup to a cocktail shaker and gently swirl the shaker for 30 seconds to decarbonate the beer. Add the egg and shake for 45-60 seconds without ice. Add ice and shake for 15-20 seconds. Double-strain into collins glass and garnish with grated nutmeg. 


Recipe by Jessica Gonzalez of Death & Co.

Vampire Blues

1.5 ounce Bourbon Whiskey (I used rye in the video, feel free to use your favorite whiskey)

.5 ounce East India Solera Sherry 

.5 ounce Fresh Lemon Juice

.5 ounce Simple Syrup

1 teaspoon Pumpkin Butter

2 dashes Angostura Bitters (I used Bitter Truth Aromatic Bitters in the video)

Cinnamon Stick

Add all ingredients except cinnamon stick to mixing glass filled with ice. Shake for 15-30 seconds. Strain into Old Fashioned glass over large ice cube. Garnish with cinnamon stick. 

The Avondale from The Rum Club PDX

The Avondale- Cachacha, Cynar, Egg White, Pineapple Gomme, Lemon, Bitters

 Pineapple Gomme and egg white cocktails create an amazing smooth cream topper in this earthy and fruit forward cocktail. The Cynar keeps the drink from being too sweet and adds a vegetal depth that pairs nicely with the cachaca. The lemon juice helps the rest of the flavors to pop and keeps the cocktail on the bright side, with a great warm spice nose from the Angostura bitters. An absolutely delicious cocktail. If you like this you might want to try the Elixir de Cognac which also makes great use of egg whites and pineapple gomme.