Chef Adam Perry Lang returned to the Jimmy Kimmel Live backlot to cook up some delicious meaty treats for Jimmy Kimmel. Continuing his strong love of whisky and the George Dickel brand, Adam shows Jimmy how to make the perfect holiday roast baste using George Dickel No. 12 and a few additional ingredients. Find the recipe below:

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


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

This isn’t the first recipe Adam Perry Lang has created using George Dickel and it probably isn’t his last. Take a look at last year’s George Dickel Whisky Caramel Sauce he made on Jimmy Kimmel’s backlot. Delicious!