George Dickel Whiskey Tasting and Adam Perry Lang Spice Rub

Yields 1

Prep Time 10 min

Cook Time 5 min

Total Time 15 mins


  • 1 tsp chile flakes
  • 1 Tbsp Coriander Seeds
  • 1 Tbsp Cumin Seeds
  • 1 tsp Cardamon
  • 1 Tbsp Dried Mint Leaves
  • 1 tsp Dried Ginger
  • 1 Tbsp Black Peppercorns
  • 1 cup Kosher Salt


  1. Lightly toast first six spices (chile flakes through ginger) in a pan over medium heat until fragrant. Grind through finest setting on spice mill or pulse lightly in a coffee grinder until fine; set aside.
  2. Lightly toast black peppercorns in a pan over medium heat and pound in mortar and pestle until cracked and coarse. Mix into the spice blend and set aside.
  3. Combine all ingredients with salt; working in with fingers.
  4. Seal in air tight container.

Recipe Notes

I used my coffee grinder to make the mix at home which taught me a lesson. I'll be buying a spice grinder. Cleaning out the coffee grinder before grinding the spices and then again after grinding them was a hassle; I'll be doing this enough it seems worth the investment.

If you don't have a mortar and pestle, put the peppercorns into a plastic bag, cover the bag with a cloth and roll the seeds with a rolling pin or hit with a meat mallet until the pepper is small enough,

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