Deshler Cocktail Recipe

Cocktail

1. 1

   Chill glass

   Place a coupe or Nick & Nora glass in the freezer for several minutes or fill with ice water while you prepare the cocktail to chill.

2. 2

   Optional rinse

   If using an absinthe rinse, pour 1/4 teaspoon absinthe into the chilled glass, swirl to coat the interior, then discard the excess by tipping it out or blotting with a paper towel. Set the rinsed glass aside.

3. 3

   Combine ingredients

   In a mixing glass add 6 large ice cubes, 2 oz rye whiskey, 1 oz dry vermouth, 1/4 oz Lillet Blanc, 1/4 oz yellow Chartreuse, 2 dashes Angostura bitters, and 1 dash orange bitters.

4. 4

   Stir

   Stir the mixture for 30–45 seconds (about 20–30 back-and-forth strokes) until well-chilled and slightly diluted. The goal is a silky, cold texture and a slight dilution that opens the aromatics.

5. 5

   Strain

   Discard the ice or water from the chilled glass if you used it. Double-strain the cocktail into the prepared chilled coupe or over a large ice cube in a rocks glass, depending on preference.

6. 6

   Garnish

   Express a lemon twist over the drink by holding the twist skin-side down above the cocktail and giving it a sharp fold to release the oils, then rub the rim with the twist and drop it into the drink or place it on the rim.

7. 7

   Serve immediately. The Deshler is a spirit-forward, herbaceous, slightly floral riff on a classic stirred cocktail—sip slowly to appreciate the balance of rye, dry vermouth, and Chartreuse.