You can imagine the Deshler got its name when someone slurred their third order of this booze bonanza at the bar. Or you can read about its true history here. Either way, you should make yourself a Deshler right now.
45 ml (1 1/2 oz) Red Dubbonet
45 ml (1 1/2 oz) rye whiskey
7ml (1/4 oz) Cointreau
Dash of Angostura bitters
Orange peel, for garnish
Add all ingredients (except the orange peel) to a shaker that’s half-full of ice. Shake it hard, then strain into the glass. Garnish with the orange peel.
It’s the cocktail equivalent of feeling completely welcome in a room full of strangers. The Deshler is immediately inviting, a convivial mix of savoury, earthy flavours lifted by notes of baking spice and citrus with just enough sweetness to balance it all out. This one’s a winner.
The fabulous Dale De Groff published this version of the Deshler in his book The Craft of the Cocktail (Clarkson Potter, 2002).