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Photo: Scott Myers

 

AUTUMN DRINKS

RE-FASHIONED
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's Aromatic 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 Aromatic Bitters
Miniature bottled pear, as garnish**
PREPARATION:
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 Bourbon
(suggest: Bulleit, Dickel, Makers Mark, or Knob Creek)
1.5 oz. Orange Juice
2 oz. Fresh Apple Cider
.5 oz of Cointreau
4 dashes of Dale's Aromatic Bitters
PREPARATION:
Build in a highball glass over ice. Garnish with an apple and an orange slice.


HOME BOOKS & DVDS BAR TRAINING EVENTS BITTERS PRESS

STRAIGHT of MALACCA
By Leo DeGroff

1.5 Tanqueray Malacca Gin
2-3 dashes Dale's Aromatic Bitters
.75 fresh lime
.75 Ginger syrup
.75 Kalamansi Lemongrass syrup

Shake strain, crushed ice rocks glass. Lemongrass stuck garnish.

SPICE HARVEST
by Jason Cousins, Modrian Soho, 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 Aromatic Bitters

PREPARATION:
Shake all ingredients with ice until chilled. Strain into a rocks glass filled with ice. Garnish with a clove studded lemon wedge.


AUTUMN WOOD
(adapted from Absolut)

2 1/2 ounces (75ml) Absolute Kurant Vodka
1 /2 ounce (15ml) Yellow Chartreuse
1 dashof Dale's Aromatic Bitters

PREPARATION:
Stir with ice and strain into a chilled cocktail glass. Garnish with a green cocktail cherry.



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