Ingredients
Preparation
Preheat oven to 375 with a rack in the upper and lower third. Arrange prosciutto in an even layer on a rimmed baking sheet lined with parchment paper. Brush top sides with 1 teaspoon of the oil.Arrange baguette on another baking sheet, brush both sides with remaining 1 tablespoon oil. Bake until prosciutto crisps and edges curl, about 14 minutes and baguette is lightly toasted and crisp, about 10 minutes. Remove from oven and let both cool completely.Break each piece of prosciutto into 4 pieces. Spread toasts with mascarpone and sprinkle with pepper. Top each toast with a piece of crispy prosciutto and sprinkle with chives. Serve immediately.
Combine The Glenlivet 12 Year Old, lemon juice, and maple syrup in a cocktail shaker filled with ice. Cover and shake vigorously until outside of shaker is frosty and drink is well chilled, about 30 seconds.Fill a rocks glass with ice and strain the whisky mixture into the glass. Hold a spoon over the glass and pour the red wine carefully down the back of the spoon to float on the surface. Garnish with a lemon twist and serve immediately.
In the bottom of a medium bowl, whisk the vinegar, dijon, and maple syrup until well combined. While whisking, slowly pour the olive oil into the vinegar mixture until well combined. Season with salt and pepper.Add the apple, celery, bacon, and walnut to the dressing and toss to coat. Season with more salt and pepper, to taste.Arrange the endive leaves on a platter and fill with the apple mixture. Top with the blue cheese and dill and serve immediately.
Combine The Glenlivet 12 Year Old, Luxardo Liqueur, vermouth, and a splash of Luxardo cherry juice in a mixing glass. Fill with ice and stir until well-chilled.Strain into a chilled coupe glass. Skewer cherries on a cocktail pick and garnish with the pick and a few dashes of bitters. Serve immediately.
The day before: Leave bread cubes out overnight to dry out. (Alternatively, place bread on baking sheet and bake at 200º for 20 minutes, then let cool.)Combine 1 cup of the sugar, corn syrup, and ¼ cup water in a medium saucepan. Bring to a boil over medium-high heat and cook, swirling occasionally, about 11 minutes total, until the mixture is a deep amber color (a candy thermometer should register about 350).Remove from heat, and carefully pour in ¼ cup of The Glenlivet 12 Year Old and the ¾ cup of the heavy cream. (Caramel will bubble.) Add 1 teaspoon of the vanilla and 1 teaspoon salt, and stir until caramel is smooth. Let cool to room temperature.Preheat oven to 350°. Coat a large baking dish (8-by-11-inch) with cooking spray. In a large bowl, whisk together the remaining cup of sugar and eggs. Add the milk, remaining ½ cup heavy cream, the remaining ¼ cup of The Glenlivet 12 Year Old, and the remaining 2 teaspoons of vanilla. Add bread and toss to combine. Let bread soak for 20 minutes, tossing a few times to submerge.Transfer half of the bread mixture to prepared baking dish and drizzle with 1/3 cup salted caramel sauce. Top with remaining bread mixture and another 1/3 cup salted caramel sauce. Bake until custard is set and top is golden, about 45 minutes. Let cool 10 minutes before slicing and serve drizzled with more salted caramel sauce.
Pour the apple cider, The Glenlivet 12 Year Old, and simple syrup into the bottom of a wine glass. Sprinkle with the cinnamon, add ice, and stir to combine until well chilled. Top with sparkling wine, garnish with apple slices, lemon, and cinnamon stick, and serve immediately.
