Although we are well into Fall, I can’t help but long for these summer drinks. Especially since LA is still sweltering hot.
Lincoln County Manhattan
- 2 oz George Dickle Barrel Select
- .75 oz cold smoked Dolin Rouge
- .25 oz Carpano Antica Formula
- 2 dashes Fee Bros Whiskey Barrel Aged bitters
- 1 dash Fee Bros Aztec Chocolate bitters
Stir all ingredients with ice for 15 seconds. Strain into chilled coup. Garnish with orange peel.
It may be 100 degrees outside and humid as hell but I can drink a Manhattan anytime. George Dickle made an interesting one that was smoky and delicious with the Fee Bros whiskey barrel aged bitters. The cold smoked Dolin also sounded cool.
While walking around the tasting room, I had gotten things backwards and was enjoying the banana pudding first. People told me I had to get over to the watermelon drink immediately. The Grilled Watermelon Sour was fantastic. Here’s the recipe:
- 1.5 oz George Dickle No. 8
- 2 oz watermelon juice
- .25 oz lemon juice
- .25 oz simple syrup
- 3 oz watermelon/black pepper foam
Shake all ingredients with ice, pour into ice filled Collins glass. Top with watermelon foam. Garnish with one pinch of fresh ground pepper and kaffir lime leaf.
watermelon/ black pepper foam
- 4 oz egg white
- 4 oz grilled lemon juice
- 4 oz black pepper syrup
- 8 oz watermelon juice
Add all ingredients into ISI canister and charge twice.
Usually there’s a drink I like the best at a tasting room but I can honestly say I liked them all. The Smoked Corn Horchata was pretty amazing.
The bartender I was talking to said they even used heirloom corn.
- 1.5 oz George Dickle No. 12
- 2 oz unsweetened rice milk
- 1 oz cinnamon syrup
- 1 tbsp smoked sweet corn
Fill bottom shaker with smoked corn, add cinnamon syrup and muddle. Add remaining ingredients and shake with ice. Double strain into ice filled rocks glass. Garnish with freshly grated cinnamon.
This is probably one of the easiest pudding recipes I’ve seen. Just add booze and you’re pretty much good to go.
- 1/2 ripe chopped banana
- 1/2 cup half & half
- 1-1/2 cup whole milk
- 1/2 cup George Dickle No. 12
- 1 packet Jello vanilla pudding mix
- 6 drops vanilla extract
- 1 pinch Saigon cinnamon
Combine banana and half & half in food processor and blend thouroughly. Transfer into stand up mixer with remaining ingredients and mix. Let stand for 5 minutes and top with Dickle whipped cream. Garnish with freshly grated cinnamon.
Dickle whipped cream
- 1 cup heavy cream
- 1/4 cup white sugar
- 1/4 cup George Dickle No. 12
- 1/2 tsp vanilla extract
Combine all ingredients in mixer and blend until firm.
I liked how it was also garnished with a Nilla wafer.
© The Minty // LA Cocktails 2012