On The Town with Dale DeGroff

According to Dale DeGroff, founding president of The Museum of the American Cocktail, the cocktail is as American as jazz, apple pie, and baseball… and as diverse and colorful as America itself. Many cocktails arose out of a historical context, and each era can be characterized by its songs and stories.

From this perspective, “On the Town”: a Salute to Neighborhood Bars, Notorious Saloons, and Legendary Drink Palaces brings to life the music, stories, and classic cocktails that characterize the various eras. It is a delightful roadshow that is part cabaret and part history lesson rolled into one.

Joined by jazz guitarist Joel Perry, DeGroff shares songs and stories gleaned from a life of working and carousing bars in the most exciting cities in the world. He also delves into the history and evolution of modern cocktail culture, from the early 19th century through Prohibition to modern day cocktail bars. Guests are treated to sample classic cocktails while learning its connection to the politics, theatre, songs, and headliners of its day. An evening On the Town with Dale DeGroff will introduce you to bar culture, in all its gritty, creative, and intoxicating glory!

Special thanks to William Grant, Pernod Ricard, and Dushan Zaric for all their support! DeGroff will perform “ON THE TOWN” in several cities this year. For schedule and tickets go to: http://www.kingcocktail.com/onthetown.htm

Welcome Punch

2 Bottles Appleton Reserve
96 ounces spring water
6 ounces Cointreau
6 ounces Martell Cognac
16 ounces fresh squeezd lemon juice
2 cups granulated sugar
12 to 14 fresh firm lemons

Prepare shrub with lemons, sugar & lemon juice. Add gin, Cointreau, and
water to shrub and stir. Serve in goblet over cubed ice. Dust w/nutmeg

Absinthe Frappe

1 ounce (30ml) Pernod Absinthe, 1 ounce (30ml) spring water, 2 dashes Marie Brizard Anisette. Build the three ingredients together in a mixing glass with cubed ice. Shake
and strain into a goblet filled with shaved ice. No garnish

The Major Bailey (Southside Style)

1 1/2 ounce (45ml) Gin
1/2 oz. (15ml) simple syrup (1 pt water 1 part sugar)
1/4 ounce (8ml) lemon juice
1/4 ounce (8ml) lime juice
Several mint leaves and a mint sprig
Crushed ice

Batch:
3 ½ bottles Gin
28 ounces simple syrup
28 oz fresh squeezed lemon/lime juice
55 mint sprigs
mint leaves for shaking

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