Tuesday, March 19, 2019

deshler cocktail

1/2 Rye Whiskey (1 1/2 oz Old Overholt)
1/2 Dubonnet (1 1/2 oz Dubonnet Rouge)
2 dash Peychaud's Bitters
2 dash Cointreau (1/8+ oz)
1 piece Lemon Peel
2 piece Orange Peel

Shake with ice, strain into a cocktail glass, and serve with an orange twist on top.

Two Tuesdays ago, I sought out Hugo Ensslin's 1916 Recipes for Mixed Drinks and soon found the Deshler Cocktail that had popped into my head soon after buying the new formulation of Dubonnet. The recipe was named for turn of the century boxer David Deshler, and it was one that I had not made before despite having written about it in describing Palmer Matthew's riff at Drink that got dubbed after another boxer of that era, namely Kid McCoy.
Despite the straight spirits nature of the drink, I still shook it to help incorporate the peel components; however, I have seen stirred versions that squeezed the peels into the mixing glass to offer a smoother tipple. Once prepared, the Deshler opened up with a flurry of orange, grape, and cherry aromas. Next, it bobbed with a dry grape sip, and it weaved with a rye, cherry, chocolate, orange, and anise flavored swallow.

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