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Shaken and Stirred! Dale DeGroff Creates Cocktails with Guests on Food & Beverage Aficionado Cruise

Holland America Line’s Master Mixologist Dale DeGroff recently got off his Food & Beverage Aficionado Cruise aboard Zuiderdam. While onboard, Dale gave cocktail demonstrations and brought guests on stage to act as bartenders, hosted an exclusive dinner in Pinnacle Grill featuring several of his signature drinks, and participated in a book signing and photo opportunity with guests.

If you’re looking to cruise with Dale, one of our Culinary Council members or wine experts, explore our Food & Beverage Aficionado Cruises and take your pick!

In the meantime, test your mixology skills at home and mix up the amazing cocktails Dale created onboard.

Dale DeGroff and a guest making a cocktail

WHISKEY SMASH

Ingredients:
1.5 oz. (45ml) Makers Mark Bourbon
Half a lemon cut in quarters
0.75 to 1 oz. (30ml) simple syrup (the amount of syrup can vary slightly depending on the lemon pieces)
6-8 mint leaves for muddling
1 Mint Sprig for garnish

Preparation:
Muddle the lemons, mint leaves, and simple syrup in the bottom of a mixing glass. Add Bourbon and shake with ice. Double strain into an old-fashioned glass filled with ice. Garnish with a mint sprig and a lemon wheel.

Variation: For a tasty alternative add fresh peach pieces when muddling.

COSMOPOLITAN

Ingredients:
1.5 oz. (45ml) Citron Vodka
0.5 oz. (15ml) Cointreau
0.25 oz. Fresh Lime Juice
1 oz. Cranberry Juice

Preparation:
Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with a flamed orange peel.

Head Bartender Frederico “Rico” Sugatan helps guests mix their cocktails.

Head Bartender Frederico “Rico” Sugatan helps guests mix their cocktails.

COCTEL JEREZ

Ingredients:
1.5 oz. (45ml) Jamesons Irish Whiskey
1 oz (30ml) Emilio Lustau dry Oloroso sherry
0.25 oz. (8ml) Lustau Pedro Ximenez Sherry *
Dash Dale DeGroff’s Pimento Bitters
Flamed orange peel garnish

Preparation:
Stir the first four ingredients well with ice and serve strain into a cocktail glass. Garnish with an orange zest expressing the oil over the top of the drink.

CAFÉ MAGUEY

Ingredients:
0.75 oz. (22ml) Don Julio Tequila Reposado
0.75 (22ml) Del Maguey Crema
0.5 oz. (22ml) Agave nectar
2 oz. (40ml) Room Temp. Espresso

Preparation:
Stir with ice and strained into a double old-fashioned glass over ice cubes.

——

These cocktails were served at the cocktail party before Dale’s exclusive Pinnacle Grill dinner:

SECOND CHANCE MARTINI

Ingredients:
1 oz. Gin
1 oz. Vodka
1 oz. Martini’s Ambrato Speciale Reserva Vermouth or Dolin Blanc
1 Dash Dale DeGroff’s Pimento Bitters
Lemon Zest Coin Garnish

RITZ COCKTAIL

Ingredients:
0.75 oz. Cognac
0.5 oz. Cointreau
0.25 oz. LuxardoMaraschino Liqueur (no substitute)
0.25 oz. Fresh Lemon Juice
3 oz. Champagne (Real champagne not sparkling wine)
Burnt Orange Peel Garnish

THE BOULEVARDIER

Ingredients:
1 oz. BulleitRye
1 oz. Dolin Sweet Vermouth
1 oz. Campari
Orange Zest Garnish

After dinner, guests enjoyed:

MIDNIGHT DAIQUIRI

Ingredients:
1.5 oz. Mount Gay Eclipse Silver
1 oz. Tempest Fugit Spirits Crème de Cacao (SWS)
0.75 oz. Fresh Lime juice

IRISH COFFEE

Ingredients:
1.5 oz. Jameson’s Irish Whiskey
1 oz. Demerara Sugar Syrup (Note: prepare an insulted pot full of warmed syrup)
4 oz. Coffee (Note: prepare an insulted pot full of hot coffee, not espresso)
Lightly whipped unsweetened cream (whip so it still pours but is thick enough to float)

Let us know if you create any of Dale’s delicious cocktails and which is your favorite!

1 Comment
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