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

This Holiday season, Basil Hayden and the Michelin Guide will be by your side to help you make the most wonderful time of year even more wonderful.

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 "Raise Your Glass”, made to be served in a highball or wine glass with an orange peel garnish. It features Basil Hayden Bourbon, which gives the cocktail a robust backbone for the cold weather season, but pairs it with Aperol® Liqueur, to give it that aperitif style.

Raise your glass recipe

INGREDIENTS

1 part Basil Hayden® Kentucky Straight Bourbon Whiskey
1/2 part Aperol® Liqueur®
1/4 part Amaro Cio Ciaro
2 dashes Orange Bitters
2 dashes Angostura® Bitters

PREPARATION

• Combine ingredients in a mixing glass with ice.
• Stir to chill and strain into a rocks glass over fresh ice (large ice cube recommended).

This warm, effervescent, citrusy delight pairs perfectly with both light and heavy fare. But, we’d specifically recommend trying it with something that will help to warm you up much like our bourbon itself: Alma’s Steamed Egg with Shiitake Mushrooms. This is the perfect umami bomb to fill your soul during the holiday season and pairs perfectly with the refreshing layers of the “Raise Your Glass.” So, raise your glass to the holiday season and this award-winning dish sure to become a tradition dish for you and yours every December.

Steamed Egg with Shiitake Mushrooms recipe

INGREDIENTS

1 whole egg (large)
1 egg yolk (large)
50g dashi or stock of your choice
3-4 shiitake mushrooms (depending on size)
3 tablespoon sliced scallions, plus extra for garnishing
1 tbsp vegetable oil
Pinch of salt
1 tbsp soy sauce
1 teaspoon sesame oil

PREPARATION

• Have bamboo steamer set up, making sure to have the water boiling steadily.
• Slice shiitake mushrooms and scallions and set aside.
• Place the whole egg, yolk, and dashi/stock in a bowl. Whisk together briskly. It should all look homogenous. Pour this into the bowl you are going to steam in. Carefully place this in the steamer. Cover with lid. Set timer for 9 min.
• While the egg is steaming, place a sauté pan on medium heat. Add your vegetable oil. Sauté the mushrooms and scallion together. Season with salt to taste.
• When the 9 minute timer goes off, your steam egg should be nice and set. You should see a soft jiggle when you move it, but there should not be any raw egg left over.
• Spoon the soy sauce on top of the steamed egg and add the mushrooms. Spoon the sesame oil over and sprinkle some raw sliced scallion on top.