Name: Deshler Cocktail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Rye whiskey 50% abv; 45 ml Rouge aromatised wine; 5 ml Triple sec; 2 dash Creole bitters; 2 twist Orange peel; 1 twist Lemon peel

Deshler Cocktail
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Straight rye whiskey (100 proof /50% alc./vol.)
1 ¹⁄₂ oz	Dubonnet/French rouge aromatised wine
¹⁄₆ 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

How to make:

Select a Coupe glass.
Prepare garnish of orange zest twist.
REGAL SHAKE all ingredients (including orange and lemon zests).
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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.

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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
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.
Hugo R. Ensslin, 1917

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.
Patrick Gavin Duffy, 1956

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.