The Deshler Cocktail is a WWI-era relative of the Manhattan. I’m not a boxing historian, but I’m told the “Deshler” in question was Dave Deshler, an American lightweight boxer in the early years of the 20th century. I know nothing of his boxing, but it seems he was good enough to inspire a well-constructed cocktail, I suppose as homage to one of his victories. Continue reading “The Deshler Cocktail”
The Sazerac has been one of my favorite cocktails for years, and its status as a “go-to” drink has become more entrenched as a wider selection of rye whiskies has come into my market, and especially as proper absinthe became available again.
But there is much more to the Sazerac than good whiskey and an absinthe wash. For starters, there’s cognac. And who knew that genever makes a great Sazerac? Continue reading “Why is there cognac in my Sazerac?”
The Trilby seems to be another cocktail with something of an identity crisis. I first learned of it from Paul Clark’s article on aperitifs. It wasn’t until I turned to the Savoy Cocktail Book to refresh my memory about the formula and found a recipe I didn’t recognize that I began to suspect that ordering a Trilby in a bar could have unpredictable results. The Trilby that the Savoy knows is a completely different cocktail, with absinthe and parfait amour utterly changing the taste, and even the color, of the drink. Continue reading “Trilby Cocktail (Vermouth)”