CHAMPAGNE COCKTAIL
Dale’s spin on the 1862 classic recipe from Jerry Thomas' Bon Vivant's Companion.
Champagne
Sugar cube soaked with Dale's Bitters
Place a small soaked sugar cube soaked with Dale's Pimento Bitters in bottom of Champagne glass and fill glass with Champagne. Garnish with a lemon peel.

ALAMBIC FIZZ
From Jeff Bell at PDT, NYC
2 oz. Louis Royer Force 53 Cognac
1.5 oz. Lindeman’s Peche Lambic
.75 oz. Lemon Juice
.5 oz. Blandy’s Bual 5 Year Old Madeira
1 Dash of Dale's Pimento Bitters
Shake with ice and strain into a chilled coupe.Top with Lindeman’s Peche Lambic

ADAM & EVE
From Duane Sylvestre
4 oz Louis Roederer Champagne
(2 oz) 4 parts Rittenhouse 100
(1.5 oz) 3 parts Cointreau
2 dashes Angostura Bitters
3 dashes Dale's Pimento Bitters
2 dash Peychaud's Bitters

Stir and strain 1.5 oz into chilled Champagne Flute (Eve) and strain the balance into a chilled rocks glass (Adam) Top Eve w/ 4Champagne and garnish with a lemon twist

DOUBLE-D MAI TAI (Dale's variation)
2 ounces (60ml) Plantation Rum
3/4 ounce (22ml) Pierre Ferrand Dry Curacao
3/4 ounce (22ml) Lime Juice
1/4 ounce (8ml) Orgeat Syrup
1/2 ounce (15ml) simple syrup
1 dash Dale's Pimento Bitters
Shake well with ice and strain into a double old-fashioned glass filled with ice.  Garnish with mint sprint and a thin wheel of lime

RE-FASHIONED
From 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 Pimento Bitters

LIVELY-UP
from Tim Cooper at GOLD BAR, NYC
2oz Appleton reserve
.75oz sweet plantain Demerara
.75oz lemon juice
.25oz dale's pimento bitters
Shaken and strained into a coup glass. Garnished with a plantain chip

DALE'S DUBLIN RYE
From CLARKES, Miami Beach
1.5 oz.Bulliet Rye,
3oz Guinness,
0.75 oz. Honey Syrup
3 dashes of Dale's Pimento Bitters
Shake, serve over ice.

PISCO SOUR
1 1/2 ounce Pisco
3/4 ounce Fresh Lemon
1 ounce Simple Syrup
few dashes of Dale's Pimento Bitters
One Small Egg White

PAINKILLER (Painkiller Variation)
2 ounces (60ml) Pussers Navy Rum
1 ounce (30ml) Coco Lopez
4 ounces (120ml) Pineapple Juice
1 ounce (30ml) Orange Juice
1 dash Dale's Pimento Bitters
Shake all ingredients with ice then strain over ice into a tall glass. Garnish w/fresh grated nutmeg over the top.

BOBBY BURNS
Naren Young's version, Saxon & Parole, NYC
1 oz. Dewars 12 Yr
1oz. Martini & Rossi sweet vermouth
1/4 oz. DOM Benedictine
2 dashes DeGroff's Pimento Bitters™
Stir with ice and strain into a frozen cocktail glass.

BROTHER CLEVE SOUR
By Brian Miller
1 1/2 oz Macchu Pisco
1/2 oz lemon juice
1/2 oz lime juice
1/2 oz pineapple juice
1/2 oz orgeat
1/4 oz Don’s Spices #4
Dash of Dale’s pimento bitters
1/2 oz egg white

Dry shake, then shake with 3 ice cubes & strain into a double old fashioned glass over 1 Kold Draft cube. Garnish with a lemon twist.

PERFECT RUM MANHATTAN
by Carlos Cuenta
2 oz. Pampero Aniversario Rum,
.5 oz. Dolin Blanc
.5 oz. Cinzano Rosso Vermouth
2 dashes Dale's Pimento Bitters
Pour all ingredients into a mixing glass with ice and stir for 20 seconds. Strain into chilled cocktail glass. Garnish with a cherry. Salud!

MANHATTAN EAST*
1 1/2 ounce (50ml) Bourbon Whiskey
1/2 ounce (15ml) Dry Sake
2 dashes Dale's Pimento Bitters
1 ounce (30ml) Domaine de Canton LiqueurStir and strain into a chilled cocktail glass. Garnish with a flamed orange peel