Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 1 1/2 fl oz | Dubonnet/French rouge aromatised wine |
| 1/6 fl oz | Cointreau triple sec liqueur |
| 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:
Cointreau.com (the brand's official website) says, "This is probably the first cocktail created in New York with Cointreau." It first appears in Hugo R. Ensslin's 1916-17 Recipes for Mixed Drinks and is named after the Deshler Hotel in Columbus, Ohio, one of three hotels owned by brothers Louis C. Wallick and Adrian L. Wallick. Ensslin worked at all three but spent most of his career in their The Wallick Hotel in Times Square where it is presumed he created this cocktail.
DESHLER COCKTAIL
Hugo R. Ensslin, 1917
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
Patrick Gavin Duffy, 1956
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.
Alcohol content:
- 1.7 standard drinks
- 24.22% alc./vol. (48.44° proof)
- 23.2 grams of pure alcohol
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