Guest blogpost by Steve Deitsch
Corn, it turns out, is one of the main ingredients that goes into making a good bottle of whiskey (or whisky, as they spell it) over at George Dickel, the venerated Tennessee Whisky maker.
84% corn, in fact. The rest is made up of rye and barley.
MiamiCurated was at the Matador Room at the new Edition Hotel bar the other night and had a chance to try several new cocktails handcrafted by their master mixologist.
And after a few cocktails, we were able to get Tommy Hiller, the head bartender, to give us the secret recipes for our dear readers to try at home!
Tennessee Mule – created by Head Bartender Tommy Hiller
· 1.3 oz. George Dickel No. 12
· .5 oz. Yuzu Juice
· .5 oz. Simple Syrup
· Ginger Beer
Directions: Shake and strain into a glass on crushed ice. Top with ginger beer.
Algonquin – created by Head Bartender Tommy Hiller
· 1.3 oz. George Dickel Rye
· .5 oz. Dolin Dry Vermouth
· .5 oz. Pineapple Juice
Directions: Shake and strain into a coupe glass.
For Miami Curated’s earlier review on the cuisine at Market and the Matador Room, click here.