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George Dickel Roast Baste

There's two things that all guys love - whisky and beef. Chef Perry Lang showed Jimmy Kimmel Live! how to make these things even better ... by combining them :) 


George Dickel Whisky Holiday Roast Baste


  • 1 cup George Dickel No. 12
  • 1 Tbsp butter
  • 1/2 cup Finely diced shallots
  • 2 tsp Freshly ground black pepper
  • 1/2 cup cubed cold butter


  1. In a small pan over low heat, sweat shallots in butter until golden then add black pepper
  2. Remove from flame and pour in whisky, light by tilting the pan, or with lighter. Be careful of the flame
  3. cook until the alcohol burns off. Remove from fire and swirl in cold cubed butter
  4. Add salt to taste