Whether you like apple and cinnamon or something nutty and chocolatey, award-winning George Dickel Bourbon is the ideal base for any cocktail. Craft up The Roosevelt or The Buckeye Manhattan cocktails the next time you’re craving a seasonal sip.
BUCKEYE MANHATTAN
- 1.5 oz Dickel Bourbon
- 0.75 oz Peanut-infused Sweet Vermouth (see recipe below)
- 2 Dashes of Cocoa Bitters
Stir ingredients over ice in a mixing glass and strain into a rocks glass over large format ice; garnish with a cherry and a buckeye
*To prepare infusion: Pour 8 oz of sweet vermouth into a jar, add 0.25 cup of crushed raw peanuts. Stir well for one full minute. Place in the refrigerator and allow to sit for 24 hours. Remove from the refrigerator and pour vermouth through a coffee filter-lined strainer. Bottle and store in the refrigerator.
ROOSEVELT
- 1.5 oz Dickel Bourbon
- 0.25 oz Apple Cinnamon Ginger Maple Syrup (see recipe below)
- 1 Dash Aromatic Bitters
- 3 Dashes Red Gentian Bitters
- Absinthe (for rinsing glass)
Stir all ingredients and pour into an absinthe rinsed small rocks glass; garnish with an apple chip.
*Apple Cinnamon Ginger Syrup
- 250ml Apple Juice
- 2 Sticks Cinnamon
- 2 Thumbs Ginger, Chopped
- 250g Sugar
- 125g Maple Syrup
Mix all ingredients minus the sugar and maple syrup, bring to a boil and simmer covered for 10 min.; strain and add remaining ingredients.
Looking for a convenient way to enjoy George Dickel without sacrificing quality? Winner of the Chairman’s Trophy at the Ultimate Spirits Challenge, the Social Hour Harvest Whiskey Sour is made with 13-year-old George Dickel Whiskey, Honeycrisp apples, maple, Meyer lemon, cinnamon, and cardamom. Uncarbonated and 20% ABV, the Harvest Whiskey Sour is a luxurious, slow-sipping cocktail that can be served hot or over ice.
Garnish Suggestions: Apple slices, rosemary sprig, toasted marshmallows.
