Bitter, aromatic, dried cherry, caramel, bark
A decadent after-work sipper alongside honey-roasted pecans, or serve with sautéed wild mushrooms or bone marrow.
Named after an American lightweight boxing champion, Dave Deshler, this cousin to the Manhattan needs a high-proof rye like Rittenhouse or Wild Turkey 101 to counter the Dubonnet. Then, since the traditionally-called-for Cointreau renders this drink a bit too sweet, we sub in orange curaçao instead. We couldn’t help monkeying with the proportions either, and although tradition calls for both an orange and a lemon twist, we skip the lemon—it’s distracting.
2 ounces (60 ml) rye whiskey (Rittenhouse)
1½ ounces (45 ml) Dubonnet Rouge
¼ ounce (7 ml) orange curaçao (Pierre Ferrand)
2 dashes Peychaud’s bitters
Orange twist, for garnish
Stir ingredients with ice and strain into a chilled coupe glass, or serve it on the rocks. To garnish, twist the peel over the surface of the cocktail to express the oil. Then, run the peel around the rim of the glass and drop it into the drink.