Turkey, football, pumpkin pie. Those are staples that everyone looks forward to on Thanksgiving. Why not add a few more reasons that your family and friends will want to have each year going forward? With these spirits and cocktails being shared and enjoyed responsibly you will be the hit of the party. All you need is Bulleit Bourbon, Captain Morgan Cannon Blast, and George Dickel to bring to the party.

For more great cocktail recipes go to the Bar.com

Ryes Up

Ingredients

0.6 oz. Bulleit Rye

0.25 oz. sweet vermouth

0.2 oz. elderflower liqueur

1 dash aromatic bitters

1 dash Peychaud’s bitters

0.25 oz. cognac

Stir and strain into a rocks glass. Garnish with a lemon twist.

Berry Bliss

Ingredients

1.3 oz. George Dickel No. 12 Whisky

0.75 oz. lemon juice

0.5 oz. simple syrup

0.5 oz. crème de mure

Absinthe rinse

4 blackberries

Shake with 3 ice cubes & strain into an absinthe-rinsed glass. Garnish with a lemon wheel & 4 blackberries muddled in ½ oz. crème de mure.

Crannon Blast

Ingredients

1.0 oz Captain Morgan Cannon Blast

0.5 oz Cranberry Juice

Combine all ingredients in a shaker with ice. Shake and pour into a shot glass.

Saturday, May 17^th is a very special day. It is a day to celebrate the spirit of whisky. That Saturday is known as World Whisky Day. Now more than ever with the growing popularity of whisky, this day becomes more relevant each year. Whether it’s enjoying the liquid on the rocks or mixing it in a classic or modern cocktail, fans are continually finding ways to incorporate whisky into their drinks. Plus here is a little fun fact for you! Whisky consumption has risen 5% in the last year.

With that said, we wanted to share some of the best whiskies and cocktails for you to enjoy on the day of whisky appreciation. From Bulleit Rye Manhattans to the Manitoba you will find a great cocktail recipe below.  Looking for a great cocktail for the summer, try the No. 1 Cooler.

So to those who will celebrate with us on World Whisky Day we say, “Cheers!” And as always please enjoy responsibly.

Manitoba

1.5 oz. Crown Royal Maple Whisky

.75 oz. Lemon Juice

.5 oz. Simple Syrup

Top with Ginger Beer

Directions: Shake & strain into a highball glass. Garnish with a lemon wedge.

Bulleit Rye Manhattan

1 oz. Bulleit Rye

.5 oz. Sweet Vermouth

3 dashes of Aromatic Bitters

Directions: Strain into a rocks glass. Garnish with a cherry.

No. 1 Cooler

1.5 oz. George Dickel No. 1

.75 oz. Lime Juice

.75 oz. Simple Syrup

3 Slices of Cucumbers

6 Mint leaves

Pinch of Salt

Directions: Stir all ingredients and strain into old fashioned glass over ice. Finish with mint leaves and pinch of salt.

George Dickel Rye

George Dickel Rye is a straight rye small-batch whisky, offering a 95% rye mash whiskey. Perfect for cocktails like the Old Fashioned and Manhattan. 90 proof, Suggested Retail Price $24.99.

For chef Adam Perry Lang, serious barbecue requires serious commitment to doing things the right way. To him that means handcrafting to the highest standards – something they’ve been doing at George Dickel since it’s start more than 100 years ago. At the George Dickel distillery in Tullahoma, Tenn., the master distiller carries out each step the old-fashioned way, even procuring pure water from the same spring used by the whisky’s namesake himself back in 1870. In this video, Lang stops in to get a firsthand look at the process as part of his “Serious Barbecue” tour across the nation.

This summer, Lang set out to craft the ultimate barbecue experience, incorporating superior hand-crafted products every step of the way, from forging artisan knives in Wisconsin to throwing a barbecue party in the back lot of the “Jimmy Kimmel Live!” show in Los Angeles.

“Adam Perry Lang is a craftsman, he’s always thinking about doing things the hard way, and he’s about doing things by hand. And that’s what George Dickel is about,” says Doug Kragel, national brand ambassador at George Dickel.

For the perfect mash of corn, barley and rye, George Dickel employs a master distiller who personally oversees the milling, yeasting, fermentation and distillation. That includes taking the extra step of chilling the whisky before it goes into the charcoal mellowing vats for a smoother taste.

Attention to detail, devotion to quality and passion are what American craftsmanship is all about, says Lang. “For me, it’s the essence, and that’s what I’ve captured here, and that’s why I’m so proud to partner up with them.”

In this episode, Adam travels to Cascade Hollow to learn more about how George Dickel hand made their whisky the hard way.

Adam Perry Lang is a classically French-trained chef that took his talents to the world of barbecue. He was the founder of the nationally acclaimed restaurant Daisy May’s BBQ. Lang is really serious about his barbecue. In his first year on the national barbecue circuit, he won Grand Champion honors at the World Pork Expo as well as first place for his Pork Shoulder “The World Series of BBQ” in Kansas City.

Lang traveled across the country this summer to collect the coolest handmade products for the ultimate tailgate, including George Dickel Tennessee Whisky. Adam prepared his famous barbecue for a cooking segment on “Jimmy Kimmel Live!”

He recently released the second edition of his first, New York Times best-selling book “Serious Barbecue.” It’s considered by many to be a “barbecue bible” and is currently available in bookstores or at his website.

Adam was kind enough to take the time to chat with me about grilling, his book, and his work with George Dickel Tennessee Whisky.

Art Eddy: First off I would like to discuss the reprinting of your book “Serious Barbecue.” What inspired you to reprint the book?

Adam Perry Lang: Well it was my first book, but I had the privilege to self-publish it. I got the rights back. There was such a demand for it. It was tough to get. It was very expensive on Amazon. I decided to take control of it and bought the rights back from the original publisher.

It is a re-issue of it. It is doing great. It is exactly as the title states. It is serious barbecue. What I found out about barbecue is that very few people want to know entry level barbecue. They want bragging rights barbecue out of the gate and I teach them that.

AE: Grilling can be somewhat intimidating. What are some tips you can give to people that tend to make hockey pucks out of meat on the grill?

APL: Well that is just the thing. It might be serious, but it is no difficult to do. You have to get very serious about it. When you are dealing with fire it is a bit more unruly than just turning a knob on a stove or a range. Whether you are doing it or not you have to get serious, because you turn your back on it and the fire almost has its own personality. It knows then you are walking away. It is going to get you.

AE: What do you prefer charcoal or gas?

APL: Definitely charcoal or wood. I am a live fire guy. Although I do like gas for certain things. I love it for its convenience. I recommend it all the time. I tell people to buy the grill that you are going to cook on the most. To me it is not just about cooking. It is about getting out there with your family, hanging out with your friends, and even just being out there by yourself. It is just being outdoors and getting to experience it for yourself.

While I prefer charcoal, wood, and natural forms of cooking because I love fire, I don’t down someone who is cooking with gas or an electric.

AE: For those who might not be the best chef, what type of meal is easy to cook and is somewhat foolproof?

APL: It is not the actual dish that makes it foolproof. It is the techniques. I think one of the best techniques to have is having a safe area on the grill. I typically take a flat cast iron griddle and put it on the pan. If the flames get out of control I can take the food and put it on the flat cast iron griddle. It is still getting cooked, but it gets a break from the direct fire and the flames.

Whether you are going hot dogs, hamburgers, pork, steak it is really less about the recipe and more letting yourself cook anything with some simple little tips. Those tips is what I go over in “Serious Barbecue” and in all of my books. That is how I like to teach people.

AE: You recently had teamed up with George Dickel Tennessee Whisky to create some excellent dishes. What was that experience like?

APL: Even before I met the awesome people at George Dickel I was always a whisky guy. I am not a big wine drinker. I am a beer and whisky drinker. For me whisky is the perfect pairing for grilling and just outdoor life. It is just a sipping drink. For me it is a break in the action for a lot of grilled meats.

Look at the Japanese. Every Yakitori type bar you go to has an awesome selection of whisky. They know what they are doing. For me pairing up with them was a natural fit. I was looking for someone like me, who was really like me, to jump on board with. Their whole motto is exactly what I am about, which is “hand made the hard way.”

I am really into craft. I am into doing things with my hands. Getting into it and not buying the simple way out. Here is a whisky company that as they are making the whisky they are taking the notes down. They are doing all by hand. They are tasting it. It is not heavily automated. It is all just wicked. For me that is how I like to cook. Plus I love their whisky. So it was an easy pairing.

AE: What is your favorite meal to make?

APL: I am a steak guy. I love grilling steaks. For me that is the ultimate. I cut them thick. I cook them hot, slow. I do many different things. I am known as what they call an active griller. I like to move stuff around the grill a lot. I just love steak. Charred, beautiful, sometimes dry aged, sometimes not and just straight off the grill. That’s when my kids are all over me. They want the first bite.

Burgers and hot dogs are barbeque staples. Sometimes it is great to try new variations. So this year when you are celebrating our country’s independence try some of these new recipes.

One that might catch your eye is the “Sweet Swine O’Mine No. 12 Sauce.” The sauce is a combination of George Dickel Tennessee Whisky, mustard, and BBQ sauce. It is the perfect way to complement BBQ favorites, such as burgers and dogs.

If you are looking for a great rib recipe then the Spike Mendelsohn’s Cream Soda Braised Ribs is something you should make.

So enjoy the 4^th of July weekend with your family and friends. If you do venture out and try these recipes I hope that they will be a hit at your party!

Sweet Swine O’ Mine No. 12 Sauce

2 cups Prepared or Store-bought BBQ sauce

2 TBS. Yellow mustard

1/4 cup Maple syrup

1/4 cup George Dickel No.12 Whisky

1/4 tsp. Ancho Chile Powder (or other mild-medium chili powder)

Directions: Combine ingredients in a pot at medium heat. Simmer uncovered (don’t boil) for about 15-20 minutes to cook the alcohol out of the whisky, stirring occasionally. Will work as a great glaze and table sauce for all of your BBQ needs.

If you are looking for more heat add 1/2 tsp. of black pepper and 1/4 tsp. of red pepper.

Bulleit Bourbon Burger

Burger Patties and Cheese:

30 ounces ground chuck (20 percent fat)

2 ½ TBS. Bulleit Bourbon

1 ½ TBS. Worcestershire sauce

1 ¼ tsp. dried oregano

1 ½ tsp. ground cumin

1 ¼ tsp. table salt

30 grinds fresh black pepper

6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1 oz.)

Directions: Combine well-chilled ground chuck with Bulleit Bourbon and Worcestershire sauce and mix lightly with a fork to combine. Add oregano, cumin, salt, and pepper and mix lightly with a fork to combine. Combine more thoroughly with hands, being careful not to over mix. Separate meat mixture into 6 even portions and form into patties. Set patties on a board.

Place patties on grill pan and cook for 2 ½ minutes on 1 side. Flip patties and place cheese on top of each. Cook for 1 minute and then tent foil over patties and cook for 1 ½ minutes. Remove patties from grill and place on a clean board. Replace foil tent over patties and let rest for 5 minutes. Turn heat under grill pan down to low and give pan a quick wipe with a damp paper towel (held in tongs).

Whisky BBQ Shrimp

1 lb. shrimp (with tail)

¼ cup of Crown Royal Canadian Whisky

¼ cup BBQ sauce

¼ cup honey

¼ tsp. black pepper

1/8 tsp. garlic pepper

Directions: Combine all ingredients, except for the shrimp, in a bowl. Add shrimp and allow to marinade in the refrigerator for an hour. Add shrimp and mixture into a large saucepan over medium high heat and cook until shrimp is opaque and cooked through.

Cream Soda Braised Ribs, Glazed with a Chipotle Captain Morgan Black Spiced Rum BBQ Sauce

Ingredients for Chipotle Captain Morgan Black Spiced Rum BBQ Sauce:

8 oz. can chipotle peppers

2 cups BBQ sauce

1 TBS. molasses

2 TBS. Captain Morgan Black Spiced Rum

1 tsp.n vanilla extract

½ cup orange juice

Directions: Blend ingredients together until smooth

Ingredients for the rub for the ribs:

2 racks of St. Louis ribs (about 4 pounds)

2 TBS. of smoked paprika

2 cups of brown sugar

1 tsp. cinnamon

2 TBS. of ginger powder

1 tsp. of allspice

4 shots of Captain Morgan Black Spiced Rum

1 can of cream soda

Combine paprika, brown sugar, cinnamon, ginger powder, and allspice to create the dry rub.

Directions for rib preparations: Rub dry rub all over ribs and season with salt and pepper. Place in a “hotel pan” or roasting pan. Add enough cream soda to cover. Add 4 shots of Captain Morgan Black Spiced Rum. Cover with foil. Pre-heat oven to 375°F and place pan in the oven, cooking for approximately 2.5 hours, until the ribs are tender and the rib bone is showing. The meat will pull of the rib, but not easily. Finish on the grill on medium heat for about 15 minutes and baste with Chipotle Captain Morgan Black Spiced Rum BBQ sauce.

This month we get to celebrate Father’s Day. On Sunday June 16^th we get a chance to spend time with our fathers and thank them for everything they have done for us. There are many cool things you can do for dear old dad. Find out what he wants to do and set something up. Whether it is playing a round of golf or taking him fishing try make sure he gets to do things he might not get a chance to do on a regular basis.

Now that I have been a dad for a few years I have realized all the love and dedication it takes to be a father. Another thing that I found out is that you might not live near your parents. This makes it hard for me to spend time with my dad. Still I know what he likes so I usually get him something that I know he can use or want.

One item that is always a hit for fathers is top notch liquor. You can sip a glass with your father and just have a great night of talking with the man who taught you how to drive. There are few brands out there that would make a great gift. Here are three ideas that are way better than getting your old man a tie or mug. They are Crown Royal XR LaSalle, Bulleit 10 Years Old, and George Dickel Barrel Select.

Crown Royal XR LaSalle

I was fortunate to try the XR LaSalle and this whisky was outstanding. This is the second addition to the renowned Crown Royal Extra Rare Whisky Series. The LaSalle is a unique blend that included a small reserve of the final batch of whiskies that was saved from the famous LaSalle Distillery.

As you sip it you taste a blend of dried fruits and honey. The fruit tastes are well balanced with the spicy notes of Canadian rye. The cost of the LaSalle is $129.99 and is worth every penny. You get this for your dad and I am guessing he will be kind enough to share.

Bulleit 10 Years Old

Bulleit 10 is the company’s selected reserve. It is a limited edition from founder, Tom Bulleit. This bourbon has a smooth taste and has tremendous oaky aromas. The small touch of vanilla and dried fruit completes the bourbon as you finish each sip that has a smoky vibe to it. You can get a bottle for $44.99.

George Dickel Barrel Select

As the name suggests the George Dickel Barrel Select was developed from only hand select barrels. Each year Master Distiller John Lunn hand picks which barrel he will use to create this batch. This is a labor of love for Lunn. I was able to chat with him about his job and he takes a lot of pride in his work. The Select has a fantastic taste of caramel and vanilla. You can pick this up for your father for just $45.99.

So hope this helps you as you look to purchase a gift for your dad. No matter what you do just make sure you take the time to tell your dad how much you appreciate him. Happy Father’s Day to all the dads out there!