SAN ANTONIO -

After a taste test at the Arcade Midtown Kitchen, we got an idea of what kind of beverages would be served with the plethora of meat on tap for this weekend. Here's a sample from Adam Perry Lang:

Dickel Rye Manhattan:
·         1 oz. George Dickel Rye
·         1/3 oz. Carpano Antica Sweet Vermouth
·         2 dashes of Angostura Bitters
·         Garnish with cherry

Directions: Pour George Dickel Rye and Vermouth in mixing glass with ice. Stir, and strain into Rocks glass. Add cherry and top with bitters.

Dickel No. 12 Gold Rush:
·         1.3 oz. of George Dickel No. 12
·         1/2 oz. fresh squeezed lemon juice
·         1/2 oz. honey syrup (1 part honey: 2 parts hot water)

Directions: Pour ingredients into Shaker with ice. Shake and strain into Collins glass.

Dickel Ward No. 8:
·         1.3 oz. George Dickel No. 8
·         1/2 oz. orange juice
·         1/2 oz. fresh squeezed lemon juice
·         1/4 oz. homemade grenadine
·         Garnish with orange slice

Directions: Pour ingredients into Shaker with ice. Shake and strain into a rocks glass. Garnish with orange slice.