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Corny and Rye Humor at Matador Room

Tennessee Mule
Tennessee Mule

 

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
Algonquin

 

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.

Karen Escalera

Karen Escalera

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