East Bound and Down


I love the theme song from ‘Smokey and The Bandit’ almost as much as I love this cocktail. As I have mentioned in the past I run everyday. When its six o’clock in the morning and it feels like there are little weights on my eye lids, because I can’t seem to keep my eyes open, I put this song on my i-pod to get ‘amped’ up. It never fails, within a block or two I am sprinting down the street. Feel free to take a listen; East Bound and Down.

Sassy sarsaparilla adds a surprising element to maple forward George Dickel No. 12. Orange marmalade and Pekoe Sweet Tea soften the bite making ‘East Bound and Down’ not only great for some old-fashioned front porch sittin’ but the perfect cocktail for any occasion.

  • 1.5 oz George Dickel No. 12
  • .5 oz Stirrings Ginger Liqueur
  • 2 oz Sarsaparilla soda
  • 3 oz Pekoe Sweet Tea
  • 1 bar spoon Orange Marmalade

Add George Dickel No. 12, Stirrings Ginger Liqueur and orange marmalade into a collins glass. Stir until marmalade is dissolved. Add Sarsaparilla Soda and ice. Top with Sweet Tea, stir and garnish with a lemon wedge. Enjoy!

Pekoe Sweet Tea

  • Six bags of Orange Pekoe tea
  • 1/4 cup sugar
  • 1/4 cup orange blossom honey
  • 1 1/2 cup cold water

Bring water to a boil in a tea kettle. Add tea bags and sugar. Stir well until sugar is dissolved. Let steep for ten minutes. Remove tea bags and let cool completely.

A Red Cup Holiday Punch


  • 1 Bottle (750 ml) Dickel No. 12
  • 3 cups pomegranate juice
  • 8 oz cup Stirrings Ginger Liquor
  • 8 oz ginger beer
  • ½ cup Prosecco
  • 1 blood orange

Combine all ingredients in a punch bowl. Stir well. Cut blood orange into thin slices. Carefully place slices to the top of punch. Chill for half an hour before serving.

Ladle half a cup of punch into a red solo cup filled with ice. Garnish with a swizzle stick.

Mint Spring Skewers

I like to garnish this punch by putting a sprig of mint on a knotted bamboo skewer with a cranberry. It gives the cocktail at little holiday color.


  •  1.5 oz Dickel Number 12
  • .5 oz Benedictine
  • 2 oz orange-cinnamon simple syrup
  • 3.5 oz Caramel Coffee
  • Garnish with whipped cream

Add Dickel Number 12, Benedictine, and orange-cinnamon syrup in the bottom of a warm Irish coffee glass. Add hot caramel coffee and stir well.

Orange-Cinnamon Simple Syrup

  •  2 cups water
  •  1 orange cut into round slices
  •  2 cinnamon sticks
  •  1 cup fresh squeezed orange juice
  •  ½  cup brown sugar
  •  ½ cup white sugar

Combine all ingredients in a saucepan. Let simmer for an hour. Making sure to stir occasionally. Fine strain into an airtight container.

* I prefer to add a 1/4 teaspoon cardamom and 1 teaspoon vanilla extract to my whipped cream

** Caramel Coffee can be found is Whole Foods Market.