Creole Cocktail: 1 1/2 oz Sazerac Rye, 1/2 oz Carpano Antica Vermouth, 1/2 teaspoon Benedictine, 1/2 teaspoon Amer Picon. Stir, strain. Lemon twist.
London Buck: 2 oz 209 Gin, juice 1/2 lemon in a tall glass. Stir and ice. Fill with ginger ale.
Mai Tai: Build 1 1/2 oz Appleton V/X, 3/4 oz St. James Ambre, 3 teaspoons Orgeat, 2 teaspoons Orange Curacao, Juice of 1/2 lime drop in shell. Ice and stir. Garnish with Mint Sprig.
Mi-So-Pretty: 2 teaspoons white miso, 3 oz Grapefruit Juice, 3/4 oz Orgeat, 1 1/2 oz Herradura Blanco. Shake, strain. Orange twist.
Niman Ranch Old-Fashioned: Build 1 oz Bacon infused Bourbon, 1 oz Eagle Rare, 1 teaspoon Maple Syrup, Dash Angostura bitters. Ice, stir. Orange twist.
After trying a Mi-So-Pretty just before the guests arrived, I am sooooo glad no one asked for one. I am slightly cheating by using orgeat instead of the roasted almond syrup it calls for, but all the same it should be in the ball park. I just have no idea what they were thinking when they created that drink or selected it for Food & Wine Cocktails 2008.
Again, I will remind folks that roasted Shitake Mushrooms rule. Crispy delicious nuggets of umami perfection. I tell you they are almost better than bacon.
Also, while I may have slightly over smoked the peaches, boy was that a fantastic idea for dessert. Mrs. Underhill had requested grilled peaches, but the ones we got weren’t quite ripe enough for that. Instead I halved the slightly under ripe peaches, dusted them with sugar and gave each half a little knob butter. Smoked them in a pan over indirect mesquite coals until they were soft. Served with vanilla ice cream and lemon pound cake. Wow.