Discover the art of transforming your homemade liquid cooking stock into convenient stock cubes in this step-by-step guide.

Stir well and pour into a square cube ice tray. Freeze overnight. Once ice has fully set, pour ¼ cup Maraschino juice and 4 ounces maple bourbon into a cocktail shaker. Shake well.

Heather Lynch gives an easy how-to for a beautiful addition to your beverages.

"To make ice last longer, double freezing helps," is Wolf's top tip. Fill water into a cube maker and freeze. When the cubes are well frozen, pour them onto a plate or into a freezer bag and ...