*NOTE:
The cork dasher on DD Bitters Collectors Bottle has smaller hole than on standard bottle. ONE dash on standard bottle is the equivalent of FOUR dashes with the Collectors Bottle
SPECIAL EVENTS
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RYE / COGNAC RECIPES

MORNING GLORY (Chicago style)
Stir well with lots of ice:
1 ounce (30ml) Martell VSOP Cognac]
1 ounce (30ml) Rye Whiskey
1 tsp rich simple syrup (two sugar to one water)
1 teaspoon Grand Marnier
1 dash (1/4 teaspoon) absinthe
2 dashes DD's Pimento Bitters

Strain into chilled cocktail glass, add a healthy splash of brut champagne and twist a swatch of thin-cut lemon peel over the top.

MILLENNIUM COCKTAIL*
( variation on the East India, created for Courvoisier in 2000)
1 1/2 oz (50ml) Courvoisier Millennium Cognac
1 1/2 ounce (50ml) Pineapple Juice
1 ounce (30ml) grand Marnier
1 dash DD's Pimento Bitters
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a twist of flamed orange zest and dust with nutmeg.

SAZERAC
This drink is based on the bitters compounded by Antoine Amedee Peychaud, who made a cognac cocktail by mixing his bitters with Sazerac de Forge et Fils Cognac. The variation below utilizes equal parts of Rye Whiskey and Cognac. I may be playing with fire by suggesting my pimento bitters rather than the traditional Peychaud’s, simply because the flavor profile hits the same flavor note as the Peychaud’s. I offer this variation with humility and reverence for the original drink.

2 dashes DD's Pimento Bitters
1 ounce (30ml) Rye Whiskey
1ounce (30ml) Pierre Ferrand Cognac
Splash of absinthe
1 small sugar cube

Take 2 rocks glasses, fill the first with snow ice and set aside to chill. Place sugar cube in the bottom of the second glass. Add the bitters and a teaspoon of water; muddle until sugar cube is completely dissolved.  Add cognac and the rye whiskey and a few large ice cubes. Stir with ice cubes to chill. Take the first glass and empty the snow ice and splash with absinthe.; give it a spinning toss in the air. This will effectively coat the glass and some nearby bar patrons with absinthe. Strain the chilled drink off the ice into the seasoned glass. Garnish with a lemon zest twisted over the drink. Some guests prefer that the lemon zest be discarded.

RE-FASHIONED
by Naren Young

2 oz. Old Overholt Rye
1/4 oz. pierre ferrand Curaçao,
1/4 oz. Burnt orange & saffron syrup,
5 dashes of DD's Pimento Aromatic Bitters
Stir, strain, large orange twist