Bardenay Distilling Co. Recipe
Stop by Bardenay Distilling Co. for small-batch spirits, handcrafted meals, and an on-site liquor store stocked with flavor for every occasion.
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Ingredients
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Cocktail — Bardenay Signature Old Fashioned
Meal — Pan-Seared Idaho Trout with Herb-Butter
Side — Wild Rice Pilaf
Finishing & Garnish
Method
Cocktail — Bardenay Signature Old Fashioned
Build the cocktail
Place 0.5 oz simple syrup into a mixing glass. Add 2 dashes Angostura bitters and 1 dash orange bitters. Pour in 2 oz Bardenay small-batch bourbon. Add ice to the mixing glass and stir gently for 20–30 seconds until well chilled and slightly diluted.
Prepare the glass: place a single large ice cube into a rocks glass. Strain the chilled cocktail over the ice cube. Express an orange peel over the drink (pinch the peel to release oils) and rub the rim with the peel, then drop it into the glass as garnish.
Meal — Pan-Seared Idaho Trout with Herb-Butter
Prep the trout
Pat trout fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Lightly dust the flesh side with 1/4 cup flour, shaking off excess.
Make herb-butter
In a small bowl, combine 3 tbs unsalted butter (softened) with 1 tbs chopped fresh parsley, 1 tbs chopped chives, 1 minced garlic clove, and 1 tbsp fresh lemon juice. Mix until homogenous and set aside.
Pan-sear the trout
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbs unsalted butter. When the butter foams and the pan is hot, place trout fillets skin-side down. Press gently for 20–30 seconds to ensure even contact. Cook skin-side down for 3–4 minutes until skin is crisp and the flesh along the sides turns opaque. Flip carefully and cook flesh-side for an additional 1–2 minutes until just cooked through (internal temp ~135°F / 57°C). Remove to a warm plate.
Side — Wild Rice Pilaf
Toast and sauté
Rinse 1 cup wild rice blend under cold water. In a medium saucepan over medium heat, melt 1 tbs unsalted butter. Add 1 finely chopped shallot and sauté 2–3 minutes until translucent. Add the rinsed rice and stir to coat and toast lightly for 1–2 minutes.
Simmer the rice
Add 2.5 cups low-sodium stock and 1 tsp fresh thyme leaves to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 35–45 minutes (follow package timing) until rice is tender and liquid is absorbed.
Finish pilaf
Remove from heat and let sit covered for 5 minutes. Fluff with a fork, stir in 2 tbs toasted sliced almonds, season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Keep warm until serving.
Plating & Service
On each plate, place a generous spoonful of wild rice pilaf slightly off-center. Lay a trout fillet skin-side up leaning on the rice. Spoon any remaining herb-butter and pan juices over the fillet. Garnish with microgreens and a lemon wedge. Serve immediately alongside the Bardenay Signature Old Fashioned.