Whisky Dinner with Chef Adam Perry Lang
Is there really a better way to be welcomed home than with bbq and whisky? I don't believe there is. So while I knew I'd be exhausted from the long 8 hour drive from New Orleans, I really could not pass up the opportunity to join Chef Adam Perry Lang and the lovely people from George Dickel Whisky for a fine evening.
The evening began with drinks and appetizers at Freedmen's. Have you ever been to Freedmen's (seen above)? If so, you know that this was the perfect setting for such an event. After some chatting, Chef Adam Perry Lang gave all of us a demonstration as to how he makes his finishing salt for bbq and really anything in general. In fact, the next night I put the salt on some fries I made and it was amazing! I may stash it in my purse and put it on everything from now on.
After the demonstration concluded, we sat down for a delicious dinner prepared by the lovely chefs at Freedmen's. Oh and you see those cookies up there? There's bbq in them as well. With a caramelized burnt end on top, no big deal. To accompany this dinner, Dickel brand ambassador Doug Kragel led us in a well versed whisky tasting before each course. It was really amazing to be able to see and taste the difference a few years makes even from the same barrel.
Overall it was a great evening had by all and I'm so glad I got to be apart of it. I've included below the recipes to the two drinks served that evening and I cannot wait to replicate them at home now! Cheers ya'll!
Photo Credit: The Habit of Seeing Photography
Smoked Scofflaw - My Favorite!
- 1 oz. George Dickel Rye
- .5 oz. dry vermouth
- .75 oz. smoked lemon juice
- .75 oz. grenadine
Black Old Fashioned
- 1.3 oz. George Dickel No. 12
- .5 oz. Amaro Averna
- Black walnut bitters
- Orange snap