“Back when Dale was working at the Rainbow Room, he became friends with the photo editors from the Associated Press.

They liked to take their lunch break at his bar, and of course they loved his drinks. One Thanksgiving, Dale decided to surprise them by creating a holiday cocktail especially for them: The Pilgrim’s Cocktail. It was a bitter cold day so rather than serve them cold, he heated the concoction on the range and poured it into an insulated coffee pot on a silver tray with twelve stemmed crystal glasses.

With tray in hand, dressed in his red Rainbow Room jacket, he rode down the elevator, fought his way through the holiday crowd gathered in Rockefeller Plaza, crossed the street to the AP building, grabbed an elevator to the fourth floor and personally delivered twelve Pilgrim Cocktails to a very happy holiday staff. Now that’s what I call service!”
– Jill DeGroff

Give this delicious cocktail a mix this Thanksgiving!

the pilgrim cocktail

The Pilgrim Cocktail

Photo Courtesy George Erml

Pilgrim Cocktail

By Dale DeGroff

Ingredients:

  • 1 oz. Premium Dark Rum
  • 1/2 oz. Premium Full Bodied White Rum
  • 1/2 oz. Pierre Ferrand Dry Curacao
  • 1 1/2 oz. Fresh Orange Juice
  • 1/4 oz. Fresh Lime
  • 1/4 Demerara Sugar Syrup
  • 2 Dashes of Dale’s Pimento Aromatic Bitters

Preparation: Shake and strain into a cocktail glass. Can be served hot or cold.