Dale DeGroff’s National Repeal Day Cocktail Recipes

By Jay Casteel  |  12/05/2013

Dale DeGroff serving up cocktails

This Thursday (Dec. 5) marks the 80th anniversary of National Repeal Day -- the day celebrated as the end to Prohibition, which allowed Americans to drink again, legally, and ultimately served as the inspiration to cultural phenomenons like speakeasies and the TV hit, Boardwalk Empire.

In honor of the landmark in history, we caught up with renowned cocktail expert and Museum of the American Cocktail president, Dale DeGroff, for a nice chat about drinks... during which he shared some of his favorite Prohibition-style cocktails to celebrate National Repeal Day.

Known throughout the bartending community as "King Cocktail," Dale has authored some of the most famous cocktail books in American history, and has become a staple in NYC as the head bartender of the famous Rainbow Room, where he brought classic cocktails back to the Big Apple in the 1980's.

Look out for our upcoming interview with him. Until then, enjoy a few of the recipes he shared with us on this Repeal Day.


Dale's Dickel No. 1 Holiday Old Fashioned


  • 1.25 oz George Dickel No. 1
  • 1 dash DeGroff’s Pimento Bitters
  • 0.25 oz Dale’s Cherry Liqueur
  • 0.5 oz Simple syrup
  • 2 orange slices
  • 2 cherries

Preparation: Muddle a cherry and orange slice with the syrup and liqueur and the dash of bitters in a bar mixing glass. Strain into an Old Fashioned glass add the whiskey and ice and stir Garnish with an orange slice and a cherry.


Tanqueray Gin and It

(Amended from Frank Meier’s Recipe)


  • 1.3 oz Tanqueray Gin
  • 1.5 oz Punt e Mes

Preparation: Prepare in a pitcher 2 hours in advance and refrigerate covered. Serve in a small coup glass without ice or in a small bar glass with ice. Garnish with orange zest.


General Harrison's Egg Nogg w Dickel Rye


  • 1.3 oz. George Dickel Rye
  • .75 oz. mixture of equal parts egg white, sugar and syrup
  • 1 dash DeGroff’s Pimento Bitters
  • 2 oz. apple cider

Preparation: Build in a glass or mug and dust the top with nutmeg.


Boulevardier w Bulleit Bourbon

(by Erskine Gwynne, editor of the Paris Boulevardier)


  • 1.25 oz Bulleit Bourbon
  • 1 oz Dolan Sweet Vermouth
  • 1 oz Campari

Preparation: Pour ingredients into an Old Fashioned glass and stir with ice to chill. Garnish with orange zest.