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Tag Archives: Bourbon whiskey

Betty’s Holiday Drinks with Ice Balls Recipe

Some typical alcoholic beverages.

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In this video, Betty demonstrates how to make ice balls and shows how they can be used in Betty’s Christmas Cherry-Pineapple Punch (already in bettyskitchen), and in a new recipe, Betty’s Whisky Sour. The use of ice balls in the place of ice cubes was inspired by Maker’s Mark distillery. I uploaded a video last year of our trip to Maker’s Mark Distillery, in which I explained the Maker’s Mark Ambassador program. You can become a Maker’s Mark ambassador, just by going to Maker’s Mark web site and signing up. (You must be of age.) Maker’s Mark will then place your name on a barrel of their fine bourbon whisky whenever it is ready to cure. It will take about 15 or 16 years for your barrel of whiskey to be cured. It is taste tested by a professional taster, and you will be informed of the progress of your barrel. When your barrel is ready to be bottled, you are given the opportunity to buy whisky from your barrel of whisky. Maker’s Mark sends all of its ambassadors Christmas gifts, and I have shown you a few of them. This year they sent out ice trays for making ice balls. They call them “bourbon balls,” not to be confused with the candy of the same name. (If you are interested in Bourbon Ball Candy, I have Maker’s Mark’s recipe demonstrated in bettyskitchen.) I thought some of your might have received your ice trays, and in this video, I show you how they look with Christmas Cherry-Pineapple Punch, and also with my own Whisky Sours. One great thing about the ice balls is that they keep your drink cold without diluting it like ice chips do. If you don’t have ice ball trays, you can experiment with matching small cups for half-circles of ice. Ice balls can be made ahead and frozen in a zip lock plastic bag for later use. The recipe for my Whisky Sours is below:

Whiskey Sours

Ingredients (for 1 drink):

1 ice ball (If can’t make ice balls, you may use crushed ice.)
2 oz. bourbon whisky
1 oz. lemon juice, chilled
1 oz. lime juice, chilled
2 oz. simple syrup (You can make simple syrup by placing ½ cup sugar and ½ cup water in a small pot and warming it on the stove until the sugar is dissolved. Then cool it in the refrigerator before adding it to the mix.)
½ orange slice, chilled
1 stemmed maraschino cherry, chilled
1 cocktail pick (optional)

Place an ice ball in an Old Fashioned glass. In a measuring cup, mix together 2 oz. bourbon whisky, 1 oz. lemon juice, 1 oz. lime juice, and 2 oz. simple syrup. (If you are not using an ice ball, also add ice chips.) Pour mixture into a cocktail shaker and shake vigorously. (If you don’t have a shaker, use a mixer or blender to blend well.) Immediately pour over ice ball, and place a cocktail pick containing ½ of an orange slice and 1 stemmed maraschino cherry on top of the drink. Enjoy!

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Betty’s Version of Rebecca Ruth Bourbon Balls Recipe

In this video, Betty demonstrates how to make her version of Rebecca Ruth Bourbon Balls. Rebecca Ruth is a candy-making company in Kentucky, and they are well-known for their delicious bourbon balls. You can buy their products on the internet at rebeccaruth (dot) com, but you can also make similar, inexpensive bourbon balls at home from this recipe.

Ingredients:

1 pound box confectioner’s sugar
½ cup butter, melted
½ cup bourbon whisky
6-oz. semisweet chocolate chips
pecan halves for topping

In a large bowl, combine 1 pound of confectioner’s sugar, ½ cup melted butter, and ½ cup bourbon whisky. Stir until smooth. Refrigerate for about ½ hour, until workable with hands. With your hands, pinch off about a rounded teaspoonful of cold mixture and roll it into a ball. The ball can be up to 1-inch in diameter, but you should make all balls approximately the same size. Place the ball on a waxed paper lined pan, and continue making the balls until all of the mixture is used. Place the pan in the refrigerator or freezer, until balls are very cold, but not frozen. Melt 6-oz. semisweet chocolate chips in the top of a double boiler. (You may add ½-oz. paraffin to the chocolate, if desired.) When the chocolate is melted and the bourbon balls are cold and firm, use a toothpick to dip each ball into the melted chocolate. Swirl it around to completely cover the ball, and then remove it quickly and place it back on the waxed paper lined pan. Immediately place a pecan half on top of the chocolate dipped bourbon ball and press to set. Continue dipping until all bourbon balls are completed. You may leave the pecan off half of the bourbon ball for people who do not care for pecans. These are really delicious for a party or for a late-night snack. You may keep them at room temperature on serving day, but you should store them in the refrigerator or freezer for long-term storage. You can also place these in a decorative tin for Valentine’s Day gift! We love them and hope you will, too! –Betty 

 

 
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Posted by on March 9, 2011 in Betty's Kitchen

 

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