The Ball Drop

Step 1

In an ice sphere maker, add water until it's filled all the way, leaving room for it to expand when frozen. Freeze for 2-2.5 hours. Just until it's made a hard outer shell, but is not solid all the way through. This will depend on your freezer. Mine usually takes 2 hours to 2 hours and 15 minutes.

Step 2

Remove the top of the ice sphere maker to expose the ice. Run the metal tip of the flavor injector under hot water for 10 seconds. Then carefully poke it through the top of the ice sphere. This may take a few tries depending on how thick you made your shell. Remove the water from the inside of the iceball with the flavor injector until it is empty. Add the ice ball back to the freezer to firm up for at least 20 minutes. I usually let it sit in the base of the ice sphere, but you can also add it to a container.

Step 3

In the meantime, make the cocktail. Combine Master of Mixes White Peach Daiquiri/Margarita Mix, strawberry vodka, lemon juice, and edible gold glitter (if using) into a cocktail shaker full of ice. Shake for 15 seconds and strain into a glass. Let sit in the fridge to chill until ready to serve with ice balls.

Step 4

When ready to assemble, take the cocktail and stir in the chilled champagne. Add an ice ball to a coupe or whiskey glass with the hole side up. Using the flavor injector, fill the ice ball up with the cocktail by injecting it into the hole you created in the ice ball. Fill until the liquid line is right at the hole. Serve immediately and let guests crack the ice ball cocktail with a bar spoon or pour champagne over the top and watch it melt away!