1 oz. Dickel No. 12 Tennessee Whisky
¾ oz. Dry vermouth
¼ oz. Palo Cortado sherry
3 dashes Rhubarb bitters
Add ice cubes to highball glass and a dash of bitters. Add sherry, vermouth and whisky slowly to the side of ice. Top with coconut soda. Stir briefly. Peel and trim lemon twist, express, and garnish.
The mixologists at George Dickel created this recipe.