If you have ever joined me for a drink, then you already know. But if in the future if there is ever a reservation for us, there is something I should let you know. I have a genuine love for George Dickel. When I walk into a bar, before my bum even hits the bar stool, I try to make eye contact with him. George Dickel is my absolute favorite whisky. He toasted me last Saturday on my birthday. And on Sunday I toasted him right back to celebrate his birthday. George Dickel’s Master Distiller John Lunn made a simply irresistible rye. It’s maple charcoal filtered whisky spicy, caramel then oak, with cherry fruit notes that have a very dry finish. In this cocktail the Dickel Rye is amplified with a Five Spiced Pear Syrup made from fall spices paired with intense mexican chocolate, and the subtle smoke of black cardamom. The combination is intensely invigorating. It’s then backed up by just a touch of chamomile, bitter orange and exotic herbs found in Fernet Branca. All I can say is George Dickel Rye in this cocktail is simply one hell of a ‘Good Time Tease’.
- 1.5 oz George Dickel Rye
- 1/2 oz Dolin Sweet Vermouth
- 1/2 oz Five Spiced Pear Syrup
- 1/4 oz Fernet Branca
- 1/4 freshly squeezed lemon juice
Add all ingredients into a beaker with ice. Stir well. Fine strain over ice into a chilled rocks glass. Garnish with a lemon twist.
Five Spice Pear Syrup
- 2 Red Anjou pears
- 2 tablespoon Butternut Mountain Farm Maple Leaf Syrup
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon Mexicocoa Drinking Chocolate
- 1/2 teaspoon black cardamom
- 1/4 teaspoon freshly grated ginger
Peel pears and cut into one half-inch cubes. Add them plus half a cup of water and all other ingredients into a small saucepan. Turn onto low heat and let simmer for half an hour. Fine strain into an airtight container.