George Dickel Mixes It Up In NYC!

Jason Littrell – JBird

Captain Obvious
1.3 oz. Dickel #8
Pinch kosher salt (or a pickle)
6 oz. 7-up
2 lime wedges squeezed in
Build in glass & serve in a Collins glass.

Glass: Collins

Maxwell Britten – Maison Premiere

Tennessee Valentine
1.25 oz. Dickel #8
.75 oz. Cochi Rose
.25 oz. Creme de Cacao
1 dash Lemon Bitters
Stir all ingredients. Strain in to a coupe.

Glass: Coupe
Garnish: Cherry

Giuseppe Gonzalez – Golden Cadillac

Frozen Mint “Shake”
1.3 oz. Dickel
.75 oz. Lime
1 oz. simple
Mint leaves.
1 Dash of angustura
Blend until texture is thick. Pour into baby coupes. Garnish with mint sprigs. Serve with Long straw.

Glass: Coupe
Garnish: Mint sprigs

Jeff Bell – PDT

Cascade Hollow Collins
1.25 oz. George Dickel 12
1 oz. Red Jacket Orchard Apple Cider
.5 oz. Fresh Lemon Juice
.5 oz. Pok Pok Honey Vinegar
Top with 1 oz. of Club Soda
Serve in a Collins glass with ice. Garnish with grated cinnamon.

Glass: Collins
Garnish: Grated Cinnamon

Stephanie Schneider – Huckleberry Bar

Dancin’ With My Darlin’
1 oz Dickel No. 12
.25 oz Emilio Lustau Esquadrilla Amontillado Sherry
.25 oz El Candado PX Sherry from Valdespino
.25 oz Amaro Cio Caro
Barspoon of Lazzaroni Amaretto
Pinch of sea salt
Stirred with donated lemon peel.garnished with discarded lemon peel.

Glass : Coupe

Julie Reiner – Clover Club

Tennessee Rose Punch
18 oz. lemon juice
6 oz. ginger syrup
12 ounces raspberry syrup
1 – 750ml bottle Dickel Rye
6 oz. Amaro Nonino
24 oz. Ruby Slipper tea (Serendipitea makes this)
18 oz club soda
Large block of ice

TJ Lynch – Mothers Ruin

The Classy Mother
1.25 oz. Dickel Rye
.50 oz. Gutierrez Colosia Oloroso Dry Sherry
.25 oz Pierre Ferrand Dry Curacao
2 dashes Regans orange bitters
2 dashes chocolate bitters

Stirred and served up
Flamed orange peel and luxardo cherry garnish

Elayne Duff – Diageo

Pearfectly Country
1.3 oz Rye
. 25 oz Clear creak Pear Brandy
.5 oz Cocci Amerciano
.5 oz Lemon Juice
.75 oz Simple
2 dash of absinthe

Glass: Coupe
Garnish: none