Ah, summertime. The days get longer, the grills get hotter, the drinks get colder. There’s nothing better than a tasty piece of meat, cooked to perfection. What, you’re not a grill master?? The thought of a gas grill makes your eyebrows cringe in fear? Well, worry no more, Pancakes And Whiskey is here to help! Along with our friends at George Dickel, of course.

Adam Perry Lang is one of the top names in BBQ here in the States, and is fast becoming known across the pond in London. He’s the author of several cookbooks, and also the owner of several restaurants. I won’t rehash my interview with Adam – check it out here.

The latest challenge to the Dickel Dozen (the 12 bloggers around the country, tagged to write awesome content for Dickel whiskey, that includes yours truly) was to pair up our favorite BBQ, whatever form that takes, along with our favorite Dickel-inspired cocktail. For me, while I do love a good rack of ribs and BBQ sauce in all its glory, nothing compares to a great steak. My meat preference and my recent dating history are the same….rare! (I know, don’t forget to tip your server). Anyway, running a good piece of meat through a hot room to cook it is usually my idea of a tasty meal. A minimum of seasoning (salt & pepper, mainly) and I call it complete.


BBQ & Dickel


After staring at my collection of bitters recently (celery bitters, anyone?), I decided it was time to try all the chocolate ones. How can chocolate anything be bad? Armed with the bottle of George Dickel 12 so graciously provided to me for the challenge, I aimed for something summery, refreshing and easy to make. The Call Him George cocktail born! (yes, Bugs Bunny was one of my favorite cartoons growing up). Pair this with a great steak (I added a simple kale/rainbow carrots/watermelon radish salad, dressed with a basic vinaigrette), and it was one tasty meal. Cheers!

Call Him George
1.5 ounces George Dickel 12 year
3-5 dashes The Bitter End spicy chocolate bitters
Canada Dry ginger ale

In a rocks glass, add a few ice cubes, followed by the bitters and whiskey. Top with ginger ale. How easy is that? Give it a lime wedge garnish and you’re done!

*In a taller glass (say, a Collins or pint), I’d up the whiskey to ~2 ounces. I used ginger ale instead of ginger beer, because I wanted more of the whiskey flavor to come through, complemented by the chocolate bitters. You can sub other chocolate bitters (I also tried Bittermens), but it will change the flavor profile of your drink. I’d suggest making the smaller version, to test different brands.


Article: Jeanne Runkle


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