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
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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.