This Thanksgiving, 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 "Winter Bells”, made to perfection in a flute or coupe glass with an orange peel, fresh herbs, or cranberry garnish. It’s the perfect way to ring in the Winter season, while embracing the iconic flavor profiles of Thanksgiving.

Winter Bells Recipe


1 part Basil Hayden® Toast

1/2 part Aperol® Liqueur

1/2 part Fresh Lemon Juice

1/2 part Simple Syrup

2 tbsp. Cranberry Sauce

2 dashes Angostura® Bitters

Sparkling Wine, to top

Combine ingredients except sparkling wine in a cocktail shaker with ice. Shake and strain into a flute or coupe glass. Top with sparkling wine.

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.

This shaken cocktail with notes of cranberry, baking spice and vanilla pairs perfectly with a dish that’s sure to wow your guests: Citrin’s Ahi Tuna Tartare. While not your expected Thanksgiving dish, this staple of Chef Josiah Citrin’s will elevate the evening and provide a much-needed reprieve to the mashed potatoes and gravy.

Ahi Tuna Tartare


1 lb. sashimi-grade ahi tuna
Extra virgin olive oil
1 tsp minced shallots
2 tsp minced chives
Fleur de sel
1 knife point of either piment d’espelette or cayenne pepper


  • Dice the tuna into small pieces and put into a bowl.
  • Add the chives, shallots, 1 tbsp extra virgin olive oil, and season to taste with fleur de sel and espelette pepper.
  • Toss gently but thoroughly and refrigerate until ready to use



1 large English cucumber, peeled, seeded, and diced into small pieces

½ cup unseasoned rice vinegar

½ cup sugar

½ cup water

1 knife point of piment d’espelette or cayenne


  • In a small sauce pot, combine the rice vinegar, sugar, and water, and bring to a boil.
  • Add the diced cucumber.
  • Remove from heat and chill in fridge.

Avocado Mousseline


1 medium avocado

1 tablespoon crème fraîche

Juice of 1/2 lime

Sea salt

Piment d’espelette or cayenne


  • Cut the avocado in half lengthwise.
  • Remove the pit and use a spoon to scoop out the avocado, as close to inside the skin as possible.
  • In a blender, combine avocado, crème frâiche, lime juice, sea salt, and espelette pepper. Blend until smooth and velvety.
  • Adjust seasoning to taste.

Yuzu Vinaigrette


2 oz yuzu juice

1 oz water

1 tsp sugar

1½ tbsp grapeseed oil

1½ tbsp extra virgin olive oil


  • Bring the sugar and water to a boil.
  • Combine the sugar water and yuzu in a bowl.
  • Season with salt and espelette pepper.
  • Gradually whisk in the oils to emulsify.
  • Transfer to a small container with a tight-fitting lid.
  • 1 Roma tomato, peeled, seeded, and diced into small pieces
  • 1 tsp minced chives
  • For each serving, lightly oil a 2-inch ring mold and place it in the middle of a shallow bowl.
  • Using a slotted spoon, scoop out the cucumbers (about 2 tablespoons per plate) and put a layer in the center of the ring mold.
  • Pack the tartare into the mold up to 1/8” from the top of the mold.
  • Spoon the avocado on top of the tuna and, using an offset spatula, evenly spread the avocado.
  • Remove the ring mold, clean it, and repeat the process.
  • While pulling up the ring mold, you may need to insert a small knife into the center to keep the molded stack from lifting off the plate.
  • Garnish each stack with 3 pieces of diced tomato, minced chives, and a little fleur de sel. Shake the dressing well and spoon 2 tablespoons around each one.
Citrin's Ahi Tuna Tartare
Citrin's Ahi Tuna Tartare

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