Breaux and DeGroff describe their product which is produced in the historic Combier (www.combierusa.com) distillery (in Saumur, France) as “a revival of a style of bitters that had all but disappeared by the latter 20th century. It was created by blending Pimento berry – a delightfully complex and layered spice – with a hint of anise. Dale DeGroff's Pimento Aromatic Bitters™ was created by blending pimento, a delightfully complex and layered spice, with a hint of anise and other herbs. Pimento, the Jamaican word for allspice, adds a wonderful accent to many drinks. The natural occurring essential oils of pimento are also believed to aid digestion. The Pimento Bitters are handcrafted from a blend of Pimento berry with a hint of anise and other herbs. Created by master mixologist Dale DeGroff (aka King Cocktail) and renowned chemist & distiller Ted Breaux (one of the key players in the revival of absinthe). DALE'S PIMENTO AROMATIC BITTERS Handcrafted and produced in Samur, France at the Combier Distillery with renowned absinthe distiller T. Breaux, Dale DeGroff's Pimento Aromatic Bitters combines the delightfully complex pimento allspice berry with a hint of anise and other herbs, providing a distinct new flavor that enhances many cocktails.
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 www.PimentoAromaticBitters.com 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.
THE FITZGERALD
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
Dale Degroff Cocktail Book
Shake all ingredients with ice and strain into a rocks glass. Garnish with a lemon wedge.