George Dickel Tennessee Whiskey Premieres in San Francisco-Made Cocktails

By Emma Krasov

 

Wine aficionados of Northern California are not oblivious to the joys of other alcohol, coming from humble grains instead of glorious grapes. Cocktail is a staple of San-Francisco entertainment culture, and any hard liquor that shows smooth character, prone to mixing and matching, has a good chance for becoming a regular on zinc and marble posh bar counters of the City by the Bay.   

This month, George Dickel cocktail recipes were debuted by some of San Francisco’s finest bartenders and mixologists. 

 

George Dickel Master Distiller John Lunn led the presentation of George Dickel Rye, George Dickel No. 8, George Dickel No. 12, and George Dickel Barrel Select paired with barbeque meats, grits, and cornbread at Jones Restaurant in San Francisco downtown.

George Dickel Rye, of 90° proof (45% ABV) with amber-gold color and a smooth finish is a straight rye small-batch whiskey hand crafted at the Cascade Hollow Distillery in Tullahoma, Tennessee, and perfect for cocktails like the Old Fashioned and Manhattan, offered at the presentation.

George Dickel No. 8 of 80° proof features clean, balanced flavors of vanilla and caramel, and is great for sipping.  

George Dickel No. 12 of 90° proof has a hint of vanilla and a dry crisp finish– a result of the company’s signature charcoal mellowing process.

George Dickel Barrel Select of 86° proof comes from individual barrels selected every year by Master Distiller John Lunn. It is the finest whisky from George Dickel company with extraordinarily smooth caramel and vanilla tones and a long, lingering finish.

 

George Dickel San Francisco Cocktail Recipes:

(Dickel #8 - Under the Sun byTommy Quimby)

- 1.3 oz. George Dickel No. 8

- 1 oz. Oolong Tea Honey Syrup

- .5 oz. Lemon Juice

- 2 teaspoons lemon curd

- 1 dash orange bitters

- .75 oz egg white

Shake, stir, add charred lemon wheel

(Dickel #8 - Italian Monk by Enrique Sanchez)

- 1 oz. George Dickel No. 8

- .5 oz. Nardini Amaro

- .25 oz. Benedectine

- 4 dashes of lime tincture

Stir, strain, add orange peel

(Dickel #12 - Tennessee Tuxedo by Claire Hunter)

- 1 oz. George Dickel No. 12

- .25 oz. Amaro Averna

- .25 oz. Pear Liqueur

- 1 teaspoon smoked maple syrup

- 2 dashes peach bitters

Stir, strain, add lemon twist garnish

(Dickel #12 - Tennessee Mint Sour* by Carlo Splendorini) * name might change

- 1 oz. George Dickel No. 12

- .50 oz. Luxardo Sangue Morlacco

- .50 oz. lemon juice

- .25 oz. Creme de Cacao

Stir, strain, add mint leaves.

(Dickel Rye - Dickel Milk Julepby Reza Esmaili)

- 1.25 oz. George Dickel Rye

- .25 oz. Creme de Menthe

- 1.25 oz. homemade milk mixture

- 2 dashes celery bitters

Stir, strain over crushed ice, add mint sprig.

(Dickel Rye - Carmen Amaya by Duggan McDonnell)

- 1.25 oz. George Dickel Rye

- .50 oz. Lustua Amontillado Sherry

- .5 oz. simple syrup

- 1 oz. lemon juice

- 2 dashes orange bitters

Shake, double-strain, add basil leaves

(Dickel Rye - Cascade Hollw Punch by Kevin Deidrich)

- 1,3 oz. George Dickel Rye

- .5 oz. lemon juice

- .25 oz. ginger syrup

- 1 teaspoon simple syrup

- .75 oz. sparking water

- muddled raspberries

- muddled mint leaves

Muddle, shake, double-strain

More information at: www.Dickel.com. Images courtesy of George Dickel Tennessee Whiskey.