BEST DRINKS (with Dale's Pimento Bitters)
from top mixologists around the country

ADAM & EVE
By Duane Sylvestre
(2 oz) 4 parts Rittenhouse 100
(1.5 oz) 3 parts Cointreau
2 dashes Angostura Bitters
3 dashes Dale DeGroff's Pimento Bitters
2 dash Peychaud's Bitters

Stir and strain 1.5 oz into chilled Champagne Flute (Eve) and strain the balance into a chilled rocks glass (Adam) Top Eve w/ 4 oz Louis Roederer Champagne and Garnish both Adam and Eve with a lemon twist

MUDDLED OLD FASHIONED
Ingredients:
2 ounces Wild Turkey Bourbon
1 tsp. bar sugar
2 Orange Slices
2 maraschino cherries
Splash of Club Soda
dashes of Dale's Pimento Bitters
Preparation:
Mull in bottom of an old fashioned glass: sugar, Angostura, one orange, one cherry, and a splash of club soda. Remove rinds carefully to retain the flavor paste. Add bourbon. Garnish with a fresh orange slice and a cherry.

RE-FASHIONED
by Naren Young, Public- NYC

Ingredients:
2 oz. Old Overholt Rye
1/4 oz. pierre ferrand Curaçao,
1/4 oz. Burnt orange & saffron syrup,
5 dashes of Dales Pimento Bitters

YELLOW DOG (Jill's concoction)
Ingredients:
2 oz ginger ale,
1.5 oz Mango juice, (Bolthouse Farms)
1.5 oz Woodford Reserve
2 dashes of Dale's Pimento Bitters
Preparation
Build in an old fashioned glass and stir with ice. Garnish with fresh mint


MANHATTAN REDUX
These days, Manhattans are usually made with bourbon with Angostura Bitters added. I use my own bitters to add a deeper allspice note

Ingredients:
2 ounces bourbon or rye whiskey
1 ounce Italian Sweet Vermouth
dash of Dale DeGroff's Pimento Bitters
Preparation:
Pour all ingredients over ice in a mixing glass and stir as you would a Martini. Strain into a chilled cocktail glass.  Garnish with a cherry. Note: If you prefer a dry Manhattan, use dry Vermouth and garnish with a lemon peel.

BRANDY MATTHEWS COCKTAIL
By Dale DeGroff (Inspired by Brander Matthews, first professor of drama in theUS and a founder of the Players.)

2 oz. Martell Cordon Bleu Cognac Brandy
.5 ounce Appleton Rum
.25 Pierre Ferrand Dry Curacao
2 dashes of Dale DeGroff's Pimento Bitters
Orange Zest Garnish
Preparation:
Assemble liquid ingredients in a cocktail mixing glass with ice. Stir to chill and strain into a chilled cocktail glass. Twist orange zest over drink and drop in.

DALE'S DUBLIN RYE
From CLARKES, Miami Beach:
1.5 oz.Bulliet Rye,
3oz Guinness,
0.75 oz. Honey Syrup
3 healthy dashes of Dale DeGroff's Pimento Shake, serve over ice.

MILLENNIUM COCKTAIL
by Dale DeGroff
(variation on the East India, created for Courvoisier in 2000)
Ingredients:
1 1/2 oz (50ml) Courvoisier Cognac
1 1/2 ounce (50ml) Pineapple Juice
1 ounce (30ml) grand Marnier
1 dash Dale DeGroff's Pimento Bitters

Preparation:
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a twist of flamed orange zest and dust with nutmeg

PISCO SOUR
1 1/2 ounce Pisco
3/4 ounce Fresh Lemon
1 ounce Simple Syrup
A few dashes of Dale's Pimento Bitters
One Small Egg White

Shake all ingredients with ice and strain into a small cocktail glass. Garnish with several drops of Angostura Bitters on top of the foam.

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SPICE HARVEST
by Jason Cousins, Modrian Soho in NYC

Ingredients:
1 ounce Lairds Bonded Apple brandy
1 ounce Michter's US1 Rye Whiskey
.5 ounce fresh lemon juice
.75 ounce Cinnamon-Clove Syrup
4 Dashes Dale DeGroff's Pimento Bitters

Shake all ingredients with ice until chilled. Strain into a rocks glass filled with ice. Garnish with a clove studded lemon wedge.

HOT BUTTERED RUM TODDY
From AKA WineGeek at Hudson Lounge, NYC

2.5 ounces of toddy mix: Appleton Rum, honey, lemon, cinnamon, clove)
2 dashes of DD Pimento Bitters
Fill with hot water
Preparation:
Build all ingredients in a Irish stem and stir.  Garnish with a lemon peel.

WINTER HOLIDAY COOLER

Ingredients:
1 ½ ounces Kappa Pisco
2 dashes Dale DeGroff's Pimento Bitters
¾ ounce fresh lemon juice
¾ ounce Pedro Jimenez maple syrup fig jam
1 ½ ounces Ginger Beer
Preparation
Shake ingredients except ginger beer with ice.  Strain shaker contents into a champagne flute with 3 ice cubes.  Garnish with candied ginger.

ALAMBIC FIZZ

Ingredients:
Jeff Bell at PDT, NYC created this rich French 75 variation, whose name plays off the Alembic still used to distill Cognac and the Lambic beer he substituted for Champagne.

2 oz. Louis Royer Force 53 Cognac
.75 oz. Lemon Juice
.5 oz. Blandy’s Bual 5 Year Old Madeira
1 Dash of DeGroff's Pimento Bitters
Preparation:
Shake with ice and strain into a chilled coupe
Top with 1.5 oz. Lindeman’s Peche Lambic
No garnish

THE LION OF BALTIMORE
by Phil Greene ( To Have and Have Another)
Ingredients:
1.5 oz Appleton Reserve Rum
1 oz Martini & Rossi Sweet Vermouth
.5 oz fresh lime juice
Healthy dash DD's Pimento Bitters*
Preparation:
Shake well with ice, strain into
chilled cocktail glass, enjoy  

PERFECT RUM MANHATTAN
From Carlos Cuenta
2 oz. Pampero Aniversario Rum,
.5 oz. Dolin Blanc
.5 oz. Cinzano Rosso Vermouth
2 dashes Dale DeGroff Pimento Bitters
Garnish with fresh pitted cherry

Add all the ingredients into a mixing glass, ice and stir for 20 seconds. Strain into a chilled cocktail glass. Garnish with a cherry. Salud!