FIRST CHAIR
Ingredients
1 1/2 oz. White Mountain Rum
1 oz. fresh lime juice
1 oz. honey syrup (honey:water 2:1)
1 oz. club soda
Dash of Angostura bitters
Mint spring for garnish
Directions
Combine rum, lime juice, and honey syrup in a cocktail shaker and add ice. Shake until chilled. Strain into small cocktail glass, and top with soda. Add bitters and mint and serve.
SMOKEJUMPER
2 oz. California Bourbon Whiskey
1 oz. Aperol
1 oz. Sweet Vermouth
Dash Orange Bitters
Directions
Combine over ice, then smoke with hickory. Shake and serve.
ANY PORT IN A STORM
Ingredients
2 oz. White Mountain Rum
1 oz. Tawny Port
1/2 oz. Falernum
1 oz. club soda (or to taste)
Directions
Combine ingredients in shaker and stir. Serve over ice.
DEVILS CREEK BOURBON SWEET POTATO SOUFFLE
Ingredients
6 medium sweet potatoes, scrubbed and pierced with a fork
6 tablespoons butter, melted
5 tablespoons brown sugar
5 tablespoons Devils Creek California Bourbon
2 large eggs, beaten
½ teaspoon ground nutmeg
¾ teaspoon salt
Freshly ground pepper to taste
1 cup chopped pecans
Directions
Preheat oven to 375 degrees and butter a 3-quart casserole dish.
Place sweet potatoes on a foil-lined baking sheet and bake for 1 to ½ hours, until sweet potatoes are soft when pierced. Remove the potatoes from the oven and allow to cool. When cool enough to handle, peel the skins off and place the potatoes in a large bowl.
Mash the sweet potatoes with a fork or potato masher until mostly smooth. Add 3 tablespoons of melted butter, 3 tablespoons of brown sugar, bourbon, nutmeg, salt, and pepper to the bowl and mix well. Mix in the beaten eggs and spread the sweet potato mixture evenly in the buttered casserole dish.
In a separate bowl, combine the remaining 3 tablespoons butter and the remaining 2 tablespoons brown sugar with the chopped pecans. Stir well to combine and then spoon the mixture evenly over the top of the casserole.
Bake in 375 degree oven for 25-30 minutes.
To prepare ahead, make the mashed sweet potato mixture and place it in the casserole dish. Cover and refrigerate for up to 24 hours. Allow to come to room temperature before baking. Heat oven to 375 degrees and mix the pecan topping. Add the topping to the casserole just before baking.
BOURBON PECAN BARS
The pure cane syrup is critical to the flavor of these bars. We use Steen’s, which can be ordered from Amazon if it’s not locally available.
Crust
1 ½ cups unbleached flour
½ cup packed light brown sugar
½ cup toasted pecans, coarsely chopped
1 ½ teaspoons table salt
¼ teaspoon baking powder
10 tablespoons cold unsalted butter, cut in pieces
Pecan Filling
¾ cup packed light brown sugar
½ cup pure cane syrup
6 tablespoons unsalted butter, melted
3 tablespoons Devils Creek California Bourbon Whiskey
2 teaspoons vanilla extract
¾ teaspoon table salt
2 eggs, lightly beaten
3 cups toasted pecans
Directions
Preheat the oven to 350 degrees. When the oven is hot, toast all the pecans on a baking sheet until fragrant, about 8 minutes. Chop as directed.
Spray a 9×13-inch baking pan with nonstick cooking spray. Make two foil slings to fit the pan, one across and one lengthwise, so that foil overhangs on all sides. Place the first sling crosswise in the pan and spray it; place the second sling lengthwise and spray it as well.
Place flour, brown sugar, pecans, salt, and baking powder in food processor and process until it resembles coarse cornmeal. Add butter and pulse until the mixture is the consistency of wet sand. Pat mixture into prepared pan and bake until crust is light brown, about 20 minutes.
While the crust bakes, whisk together brown sugar, melted butter, cane syrup, bourbon, vanilla, and salt until just combined. Add eggs and whisk until incorporated.
Pour filling on top of hot crust and sprinkle pecans evenly over the top. Bake until top is brown and cracks start to form across surface, about 25 minutes. Cool completely on wire rack. Remove bars from pan using foil handles and transfer to cutting board. Makes about 24 bars.