In case you were wondering how Christina Hendricks takes her scotch.

On the rocks.

I NEED to try this. What’s not to love about scotch and donuts? I’ll opt for the donut hole route when I do this.

• 1/4 cup (1/2 stick) unsalted butter
• 2 tablespoons pure maple syrup
• 2 tablespoons whipping cream
• 2 tablespoons Macallan 12
• 6 tablespoons powdered sugar, sifted

Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and and Macallan and whisk until mixture is smooth. Allow glaze to cool until slightly thickened, about 15 minutes. Dip doughnuts into glaze or drizzle glaze over doughnuts.

The Lost Boys Cocktail was developed for a Georgetown men’s shop, Lost Boys, using scotch and chocolate bitters. Sounds like a winning combination. And, one I will be trying.

Who can gain access to three of these for me? Notcot points us to the Muji Ice Ball Maker ($~12). MOMA has something as well, but I think the Muji one seems more reliable. Sometimes the cheaper version will do and in this case, unless Macallan gives me one, I’m keeping the extra money in my pocket.

If anyone is as fascinated by the ice spheres as I am, check out the post over at Notcot with photos detailing the Macallan Ice Ball Maker. Now, you may be asking yourself, “Self, why would you need your ice to be a big sphere?” Glad you asked.

Spheres of ice are preferred by serious on the rocks drinkers because the reduced surface size means that the ice melts at a slower pace, keeping your drink from getting watery to quickly.