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Deshler

Aperitivo/aperitif · Classic/vintage · Nightcap/sipping

3.9 21 ratings

Ingredients

1 1/2 oz Rye whiskey 50% abv
1 1/2 oz Red quinquina e.g. Dubonnet, Byrrh
1/6 oz Triple sec
2 dash Creole bitters
2 twist Orange peel
1 twist Lemon peel

How to make

Serve in a coupe glass

Prepare

  1. 1 Select a COUPE GLASS.
  2. 2 Prepare garnish of orange zest twist.

Method

  1. 3 REGAL SHAKE all ingredients (including orange and lemon zests).
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour profile

50.0% alc./vol.

History

A dry Manhattan-style cocktail with citrus notes; shaking is required, despite the foamy head.

The official Cointreau website, Cointreau.com, states that "This is probably the first cocktail created in New York with Cointreau." The drink makes its initial appearance in Hugo R. Ensslin's 1916-17 publication, Recipes for Mixed Drinks. Its name derives from the Deshler Hotel in Columbus, Ohio, which was one of three establishments belonging to the brothers Louis C. Wallick and Adrian L. Wallick. Ensslin was employed at each of these hotels, but a significant portion of his career was spent at The Wallick Hotel in Times Square, suggesting this is where the cocktail was likely conceived. 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. This recipe demonstrated such lasting appeal that, approximately 40 years subsequent to its first publication, it was featured with minimal alterations in Patrick Gavin Duffy's 1956 volume, 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.