Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Rye whiskey (100 proof / 50% alc./vol.) |
| 1 1/2 fl oz | Dubonnet Red |
| 1/6 fl oz | Triple sec liqueur (40%) |
| 2 dash | Peychaud's or other Creole-style bitters |
| 2 twist | Orange peel |
| 1 twist | Lemon peel |
Read about cocktail measures and measuring.
Review:
A dry Manhattan-like cocktail with zesty citrus. Some will object to the scummy head caused by shaking rather than stirring but a Deshler must be shaken.
History:
According to cointreau.com (the brand's official website), "This is probably the first cocktail created in New York with Cointreau." First published in Hugo R. Ensslin's 1917 Recipes for Mixed Drinks:
"Deshler Cocktail
½ jigger Rye Whiskey
½ jigger Dubonnet
2 dashes Peychaud Bitters
2 dashes Cointreau Triple Sec.
1 piece Lemon Peel
2 pieces Orange Peel
Shake well in a mixing glass with cracked ice, strain and serve with a twist of orange peel on top."
The above recipe proved so enduring that some 40 years later it appears little changed in Patrick Gavin Duffy's 1956 The Official Mixer's Manual:
"Deshler
1 Jigger Rye whiskey
1 Jigger Dubonnet
2 Dashes Peychaud's Bitters
2 Dashes Cointreau
2 Twists Orange Peel
1 Twist Lemon Peel
Shake well with ice and strain into glass. Serve with a twist of lemon peel."
Nutrition:
There are approximately 149 calories in one serving of Deshler Cocktail.
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