THE OFFICIAL AMERICAN WHISKEY OF THE MICHELIN GUIDE IS HERE TO HELP TURN ANY CELEBRATION TABLE INTO A SPECIAL ONE.

This fall season, Basil Hayden and the Michelin Guide will be by your side to help you find ways to elevate this festive time of year.

Basil Hayden is a lighter, more versatile bourbon fit for drinking neat, on the rocks or within the perfect cocktail to set the tone for any evening.

One such cocktail is the "Spiced Mule", made to perfection in a rocks glass or mule mug on the rocks with a lime peel, fresh herb, or cinnamon stick garnish. It's combination of delicious taste and simple prep make it the perfect cocktail for any crispy Fall day.

Spiced mule recipe

Ingredients:

1 1/2 part Basil Hayden^® Dark Rye

1/4 part Allspice Liqueur

1/2 part Fresh Lime Juice

4 part Ginger Beer

2 dashes Angostura^®Bitters

Preparation:

Combine ingredients in a cocktail glass full of ice and gentle stir to combine.

This refreshing stirred cocktail has a citrus-forward flavor profile that pairs perfectly with rich and bold flavors. Enter Michelin rated restaurant Rooster and The Till’s Parisian-style Gnocchi dish. Filled with warmth and bold flavors, this classic of Chef Ferrell Alvarez is the only dish that’s been on his restaurant’s menu from the start and one that will surely stay on your at-home kitchen menu for years and years to come.

Parisian - style gnocchi dish recipe

Gnocchi Dough:

Ingredients:

1 ½ cups water

16oz butter

2 1/4 cups all-purpose flour

½ tablespoon Dijon mustard

1 tbsp chopped parsley

4 eggs

Preparation:

• Bring the water and butter to a simmer in a sauce pot. Once simmering, add the all-purpose flour and stir on low heat for 5 minutes.
• Add flour-butter mixture, parsley, and Dijon to a KitchenAid^® bowl. With the paddle attachment, mix on low speed, adding one egg at a time; don’t add the next one until fully incorporated.
• Place gnocchi dough into a piping bag and pipe into just simmering water. Once the gnocchis float, remove from water and cool in fridge.

Short Ribs:

Ingredients:

10 lb. boneless short ribs

2 large yellow onions, diced

2 large carrots, diced

2 celery stalks, large diced

10 whole garlic cloves

1 qt. San Marzano tomato juice

Beef stock

Preparation:

• Season the short ribs with salt and pepper, then sear on both sides.
• Place the seared short ribs in a deep baking pan.
• Add the onions, carrots, celery, garlic, and tomato juice to the short ribs. Submerge in beef stock, cover in foil, and cook for 4 hours at 300°F until tender and falling apart.

Ricotta

Ingredients:

1/2 gallon whole milk

Juice of 2 lemons

1/2 tablespoon salt

Preparation:

• Add milk and salt to a sauce pot and slowly bring to a boil.
• Once boiling, add the lemon juice and let simmer for one minute.
• Remove from heat and place into the refrigerator.
• Spoon ricotta into a fine strainer and reserve.

Pickled Peperonata

Ingredients:

1 lb. sweet peppers

16 oz apple cider vinegar

8 oz water

4 oz sugar

2 tablespoons salt

Preparation:

• Add everything except peppers to a pot and bring to a boil.
• Once liquid is cooled, add thinly sliced peppers (Chef’s note: this is best when pickled for a minimum of 3 days).
• Short rib drippings
• Strain the cooked ribs and reserve all the liquid (braising liquid).
• Melt 1/4 lb. butter in a small saucepan. Once the butter is melted, add 1/4 lb. flour and mix thoroughly with a wooden spoon to make a roux.
• In a separate saucepan, bring the braising liquid to a soft boil and then add the roux.
• Simmer roux for 7-10 minutes at a low heat while stirring frequently.
• The drippings should be thick and rich.
• Season to taste with salt then strain one last time.

Composing the dish

• 1 cup short rib drippings
• 2 tsp minced garlic
• 1/3 cup chopped San Marzano canned tomatoes
• 1 cup vegetable stock
• 2 tbsp unsalted butter
• 1 tbsp chopped parsley
• 12 gnocchi

Method

• Heat a large sauté pan over medium high heat with 1 tablespoon of olive oil.
• Once the oil is warm, add the minced garlic and sauté for 10-15 seconds.
• Add the chopped San Marzano tomatoes and combine.
• Add the short rib drippings, vegetable broth, and gnocchi; reduce the heat to medium and simmer, stirring frequently.
• Continue cooking until sauce is thick and rich and gnocchi are heated all the way through. Taste one to be sure.
• Remove pan from heat and add butter and chopped parsley.
• Season to taste with salt and serve in a bowl. Finish with as much homemade ricotta and pickled peperonata as you like.