Tag Archives: savoury

Deshler Cocktail

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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.

INGREDIENTS

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

GLASS

Cocktail

METHOD

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.

TASTES LIKE

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.

RECIPE BY

The fabulous Dale De Groff published this version of the Deshler in his book The Craft of the Cocktail (Clarkson Potter, 2002).

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Japanese Cocktail

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Despite its name, the Japanese Cocktail is not, in fact, Japanese. Nor does it contain any Japanese ingredients. I don’t know if it is even available in Japan (although if anyone wants to fund a research trip, I’m up for it; with its hint of marzipan balanced by oaky brandy, this well-balanced, aromatic drink is rather moreish). Apparently it was the first cocktail on record to have a name that does not reflect its ingredients – David Wondrich explains its origins here – and now it can boast that it’s the first brandy-based drink to grace these pages, too.

INGREDIENTS

1 piece lemon peel

60ml brandy

15ml orgeat

2 dashes Angostura Bitters

Lemon twist, for garnish

GLASS

Cocktail or coupe

METHOD

Muddle the lemon peel in a mixing glass. Add ice and the remaining ingredients. Stir until chilled and strain into a chilled glass. Garnish with the lemon twist.

DEGREE OF DIFFICULTY

This elegant concoction is much easier to make than it is to say ‘elegant concoction’ three times fast after you’ve had a few.

RECIPE BY

This version appears in Asian Cocktails – Creative Drinks Inspired by the East by Holly Jennings and Christine LeBlond (Tuttle, 2009).

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