Dale DeGroff is about to get bitter

Come September, there’ll be a new bitters in town. From legendary barman Dale DeGroff and chemist Ted Breaux comes Dale DeGroff’s Pimento Aromatic Bitters, a revival of a style of bitters that had all about disappeared  by the latter 20th century. It’s produced at the venerable Combier distillery in Saumur, France, and is made with Pimento berries, a hint of anise and other Allspice berries. And, man, is it ever delicious. You can preorder a 150 ml bottle now at for just $9.99. Special Collector’s Edition 250 ml Professional Bottles are available too for $18.82. Those are handsome antique bottles with dripper spouts signed in gold ink by the man himself. When your bitters arrive, get out the bar tools and whip up a few of these cocktails, recipes courtesy of Dale:

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

MOJITO (Cuban style with bitters)
1 1/2 ounce (50ml) White Rum
3/4 ounce (22ml) Fresh Lime Juice
1 ounce (30ml) Simple Syrup (1p sugar to 1p water)
2 dashes Dale DeGroff Pimento Bitters
2 Sprigs of Mint (Use tender, young mint sprigs)

Muddle one mint sprig with the simple syrup and the limejuice in the bottom of a mixing glass.  Add the rest of the ingredients and shake with ice.  Strain into a highball glass over cracked ice, top with soda and garnish with a sprig of mint.

SINGAPORE SLING (Raffles Hotel, c1935)
1 1/2 ounce (50ml) Beefeater Gin
1/2 ounce (15ml) Lime Juice
2 ounce (60ml) Pineapple Juice
1 tsp Grenadine
1/2 ounce (15ml) Cherry Herring
1/4 ounce (8ml) Cointreau
1/4 ounce (8ml) Benedictine
1 dash Dale DeGroff Pimento Bitters

Shake with ice & strain into chimney glass. Garnish with a pineapple wedge and a marinated Cherry. Serve with long straws.

Original recipe by Dale DeGroff
1 1/2 ounces Hendricks Gin
1 ounce Simple Syrup
3/4 ounce Fresh Lemon Juice
2 Dashes DD’s Pimento Bitters

Shake all ingredients with ice and strain into a rocks glass. Garnish with a lemon wedge.

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