by Naren Young, Public- NYC
2 oz. Old Overholt Rye
1/4 oz. pierre ferrand Curaçao,
1/4 oz. Burnt orange & saffron syrup,
5 dashes of Dale DeGroff's Pimento Bitters™
THE DOUBLE “D” (by Gary Regan)
60 ml (2 oz) Double Cross Vodka
7.5 ml (.25 oz) Pear Elixir*
Dash of Dale's Pimento Aromatic Bitters
Miniature bottled pear, as garnish**
Stir over ice and strain into a cocktail glass. Place the pear garnish on a cocktail pick in the bottom of the glass.
AUTUMN BREEZE by Dale DeGroff
1.5 oz of Bulleit Bourbon
1.5 oz. Orange Juice
2 oz. Fresh Apple Cider
.5 oz of Cointreau
4 dashes of Dale's Pimento Aromatic Bitters
Build in a highball glass over ice. Garnish with an apple and an orange slice.
HARVEST MOON PUNCH by Dale DeGroff
1 1/2 ounce Bulleit Bourbon
4 1/2 ounce Fresh Apple Cider
3 dashes DD Pimento Bitters*
Build in a highball glass over ice and finish with dash of Dale's Pimento Aromatic Bitters Grate nutmeg over the top.
NOTE: This drink can be batched in quantity and served hot from a hollowed out pumpkin.
RECIPE FOR BATCH:
25 oz Bulleit Bourbon
50 oz Fresh Apple cider
2.5 ounces Dale DeGroff's Pimento Bitters™
Warm all the ingredients in a sauce pan but do not boil. Clean a medium Pumpkin carefully to avoid puncturing the shell. Save the top as you would a Jack o lantern. Save the seed and roast then with spices and serve dry roasted as a bar snack. Serve the heated punch from the hollow Pumpkin.
STRAIGHT of MALACCA
By Leo DeGroff, Apt 13 in NYC
1.5 Tanqueray Malacca Gin
2-3 dashes Dales Pimento bitters
.75 fresh lime
.75 Ginger syrup
.75 Kalamansi Lemongrass syrup
Shake strain, crushed ice rocks glass. Lemongrass stuck garnish.
by Jason Cousins, Modrian Soho in NYC :
1.5 ounces Woodford Reserve
.75 ounce Ramazotti Amaro
.75 ounce Maple Pear Syrup
6 dashes Dale's Pimento Aromatic Bitters
Stir all ingredients with ice until chilled. Strain contents into a chilled coupe glass. Garnish with a marinated pear slice.
by Jason Cousins, Modrian Soho in NYC
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's Pimento Aromatic Bitters
Shake all ingredients with ice until chilled. Strain into a rocks glass filled with ice. Garnish with a clove studded lemon wedge.
1 1/2 ounce (50ml) Good Aged Rum
1/4 ounce (8ml) Velvet Falernum
1/2 ounce (15ml) Simple Syrup
3/4 ounce (22ml) Fresh Lime Juice
1 dash Dale's Pimento Aromatic Bitters
Shake all ingredients well and strain into iced old-fashioned glass. Garnish with squeeze of lime.
(adapted from Absolut)
2 1/2 ounces (75ml) Absolute Kurant Vodka
1 /2 ounce (15ml) Yellow Chartreuse
1 dashof Dale's Pimento Aromatic Bitters
Stir with ice and strain into a chilled cocktail glass. Garnish with a green cocktail cherry.