The Deshler Cocktail attract my attention at the one interesting cocktail bolg with good fotos – . . Cocktails with M . . – Adventures with (Mostly) Vintage Cocktails. The autor of this blog like old and classic cocktail and thi is very close to me. Now I explore many cocktail with Dubonnet – the Deshler among them.

The Deshler Cocktail is so old and rare cocktail. It name derived from name of famous lightweight pugilist Davide W. Deshler Jr. I found this cocktail in two my cocktail books – The Craft of the Cocktail by Dale DeGroff и The Essential Bartender`s Guide by Robert Hess. The recipes are different. It seems that recipe from The Essential Bartender`s Guide by Robert Hess is original. The same recipe contain the CocktailDB. I hope this recipe is equal to first printed in Recipes for Mixed Drinks by Hugo Enslin. The Dale’s version look like modern adoptation. I decide to try both variations.

The original type of whiskey for Deshler Cocktail is rye whiskey. The most common substitute of so rare american rye whiskey is blended canadian whisky. Actually is so different kind of whiskey but they have some similar characteristics – spiciness above all.

First of all I try old formula of the Deshler Cocktail:

The Deshler Cocktail in vintage glass (Коктейль Дешлер в старинном бокале)


30 ml rye
20 ml Dubonnet Rouge
1 tsp. Cointreau
2 dashes Peychaud’s bitters
1 orange twist
1 lemon twist
Stir all ingredients (yes, with twists) with a lot of ice. Strain into cocktail glass and garnish with an orange peel.

The first Deshler was mixed with WILD TURKEY 101 Rye. It is magnificient cocktail with great whiskey palate. The rye absolutely dominate in the drink. Another ingredient has minor notes only – some vine notes of Dubonnet, hint of orange from Cointreau, some bitterness from Peychaud’s. Main palate is powerfull spiciness of rye. Great cocktail!

As rye substitute I try two ordinary blended canadian whisky – Black Velvet and Canadian Club. The results are not awesome but very interesting. This cocktail with ordinary product is great demonstration of mixology goal – to improve drink. Both cocktails has so sweet vine entry, spicy whisky palate and so citrus finish with a pleasant bitterness. Great cocktails too!

In second I try modern version of Deshler Cocktail from The Craft of the Cocktail by Dale DeGroff. This cocktail is so close to another classic cocktail with Dubonnet – the Dandy Cocktail (see The Savoy Cocktail Book by Harry Craddock or it’s web-monument for details).

The modern version of Deshler Cocktail (Современная версия коктейль Дешлер)

Deshler Cocktail (Dale’s DeGroff var.)

35 ml Dubonnet Rouge
35 ml rye
1 tsp. Cointreau
dash of Angostura bitters
Shake. Strain into cocktail glass and garnish with an orange peel.

Actually the shaking of this mix is a grand mistake. This method ruine this cocktail completely. Both modern Deshler (with canadian whisky and with rye whisky) are so poor (but cocktail with rye has great aftertaste) with unplesant sharp bitterness in finish. Certainly, the modern Deshler is not very bad but it is no so good as original.

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MxMo L: Brown, Bitter and Stirred – Sazerac

The MxMo is back! Great! And the scomorokh is back too :) Actually, the topic of the MxMo August: Brown, Bitter and Stirred is very interesting to me. This MxMo is hosted by Lindsey Johnson from Brown, Bitter and Stirred and thanks for great topic, Lindsey! All these are about a True Cocktail (and it’s my choice by now!) – a mix of aged spirits, bitter and stirred, not shaken! The Connoisseur’s Choice.

I’ve been dreaming about this cocktail for the long, very long time. But rye is absolutely unavailable in Ukraine by now also Peychaud’s bitters is. But! Thanks God, I have met a few great people in my way who presented me a bottle of great rye – Wild Turkey Rye 101 proof and a bottle of Peychaud`s. Thanks, companeros!

And now I prepare one of my dream-cocktail – the Sazerac. This cocktail was created in the 1850-s in the New Orleans. The creation of this cocktail is associated with a New-Orleans`s pharmacist (and Freemason!) – Antoine Peychaud – the creator of famous bitters. This cocktail is undoubtedly a great thing – it includes so rare and aromatic ingredients, it has an unusual ritual of preparation and it has interesting story.

Sazerac Cocktail |


1 sugar cube
1-2 dash Peychaud’s bitter
1 tsp. water
50 ml rye whiskey
1 bsp. Pernod
Take two rocks glasses. Fill one with ice and soda to chill. In the second glass place sugar cube then add bitter and water. Muddle the sugar and mix all together to dissolve completely. Then add some ice cubes and whiskey. Stir. First chilled glass coat with a dash of Pernod. Strain the cocktail into this Pernod coated glass. Serve without ice! Garnish with a lemon peel.

The Sazerac Cocktail has strong and complex flavour and taste. Actually it’s a great strong cocktail with great compose and high aromatic palate and nose.