(Dale’s spin on Martha Washington’s
Cherry Bounce
- Batch for 40 people

Two Bottles Rye
Half Bottle Cherry Heering
Half Bottle Rainwater Madeira
2 Liters of spring water
Lemon Orange Shrub (double the linked recipe 

Assemble the rye whiskey, Cherry Heering, Madeira, and shrub in a punch bowl, add water and stir. Chill with block ice or large cubes just before service. Serve in goblet over cubed ice. Garnish: dust w/grated nutmeg. Serve in goblet,
2 to 3 ounce pour

MINT JULEP  (Dale’s version)

1 oz. Bourbon Whiskey
1 oz. Cognac
half tsp. float of Smith & Cross Rum
0.75 oz.  Simple Syrup
4 Mint Leaves and 1 Mint Sprig
Prepare very cold, dry powdered ice. Bruise mint leaves in the bottom of a julep cup with simple syrup. Add ice to the three quarter mark, then add half of the spirit. Stir to chill the julep glass. Top with more powdered ice and the remaining spirit. Garnish with mint sprig and set aside to rest while the julep cup freezes over. Pick up carefully to imbibe.

From Int’l Cocktail Specialties

byJames Mayabb,1962

2 oz. Bourbon Whiskey
0.25 oz. Benedictine
0.25 oz.  Sweet Vermouth
Dash Dale’s Aromatic Bitters
Shake well and strain into a chilled cocktail glass. Garnish with a lemon twist.
Serve in Nick & Nora Glass

(Dale's signature drink for Belmont Stakes 1998) Batch for 40 - serve 3 oz. pours

1.5 bottles (750 ml) Bourbon Whiskey
12 oz. Amontillado  Sherry
6 oz. Fresh Lemon Juice
8 oz. Pedro Ximenez Sherry
24 oz.  Ounces Fresh Orange Juice
10 oz.  Ounces Cranberry Juice
16 oz. Seltzer
10 oz. 7 Up (optional for sweeter punch)
Stir all the ingredients together in a large punch bowl.Serve over ice and garnish with strawberries and fresh mint.

Photo: David Krestler