|2 fl oz||Bourbon whiskey|
|1/2 fl oz||Martini Bianco vermouth|
|1/2 fl oz||Dutch White Crème de Cacao|
|1/3 fl oz||Lemon juice (freshly squeezed)|
Bourbon's distinctive character shines through but is softened and flavoured by cacao and a hint of citrus.
Gary Regan adapted Ted Haigh's original Delmarva Cocktail and published both versions in his 2003 Joy of Mixology. Garry's recipe calls for 2oz straight rye whiskey, ½oz dry vermouth, ½oz white crème de cacao and ½oz lemon juice but, depending on your crème de cacao, this can be on the sour side so I've opted for bourbon, bianco vermouth and reduced the lemon a tad.