Dewar’s French Cask Smooth Launches First Dinner a la Francaise Series

James Beard award-winning duo Chef Riad Nasr and Chef Lee Hanson of the renowned Frenchette and Le Rock in New York City kicked off the launch of Dewar’s French Cask Smooth, the fifth edition in the brand’s double-aged, blended Scotch cask-finished series, with the first event in the series ‘Dinner a la Francaise.’

Photos by Justin Skrakowski

Embracing the fall season with an elegantly set, festive table guests enjoyed a five-course menu highlighting all of Chef Riad and Chef Lee’s custom Dewar’s French Cask Smooth infused recipes with fabulous cocktails. Each course was a modern twist on a classic French staple complemented by a suite of Dewar’s French Cask Smooth cocktails including the Chefs signature cocktail, Le Flaneur, see full recipe below.

Chef Riad and Lee who gave a welcome toast highlighting how their restaurants strive to break the mold of classic French fare and, like the team at Dewar’s, they are constantly searching for new and inventive ways to delight their guests. The first of the event series was designed to urge New Yorkers to embrace the French style of life by slowing down, coming together, and savoring moments that matter ahead of the busy holiday season, the evening embraced the best of Scottish distilling, French food, and traditions in an unexpected way, inspiring guests to slow down and enjoy meals as forms of conviviality and community.

For New Yorkers and tourists looking to partake in the experience themselves the series will be available to consumers on November 8th and November 15th, with tickets available on ExploreTock.com.

La Flaneur

Ingredients:

• 1.5oz Dewar’s French Cask Smooth
• 0.5oz yellow chartreuse
• 0.5oz cold sparkling water
• 3oz sparkling wine

Preparation: Build in a highball glass over ice, then garnish with mint and a lemon.

Apple Nouvelle

Ingredients:

• 1.5oz Dewar’s French Cask Smooth
• 1oz Cloudy Apple Juice
• 0.5oz St. Germain
• 0.5oz Cold Sparkling Water
• 3oz Sparkling Wine

Preparation: Add whisky, St. Germain and apple juice to a cocktail shaker with cubed ice and shake well. Double strain into a chilled coupette glass and top with a small dash of soda followed by sparkling wine. Garnish with an apple fan.

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