(Dale’s spin off of Martha Washington’s Cherry Bounce - Batch recipe for 40 people

One Bottle Rye
Half Bottle Cherry Heering
Half Bottle Rainwater Madeira
Liter of spring water
Shrub Oleo  
Assemble the rye whiskey, Cherry Heering, Rainwater 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) Individual Serving

1 oz. Bourbon Whiskey
1 oz. Cognac
0.25 oz. float of Smith & Cross Rum
0.5 oz.  Simple Syrup
4 Mint Leaves and
1 Mint Sprig
Prepare very cold, very dry powdered ice with chunks of ice and a Lewis canvas ice bag. Bruise the mint leaves in the bottom of a julep cup with simple syrup. Add ice to the three quarter mark and 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 on the outside. Pick up carefully to imbibe.


From Int’l Cocktail Specialties
by James Mayabb,1962

IIndividual Serving

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

(Dale's riginal signature drink for Belmont Stakes 1998
 Batch recipe for 40 - 132 ounces: serve 3 ounce 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
12 oz.  Ounces Cranberry Juice
16 oz. Seltzer
16 oz. 7 Up
Stir all the ingredients together in a large punch bowl.
Serve over ice and garnish with strawberries and fresh mint.

Photo: Blake DeGroff
Photo: David Krestler