If you're a fan of complex, spirit-forward cocktails with a slice of history, then the Deshler, a characterful rye whiskey-based tipple, should pique your interest. This cocktail, which fuses together French aperitif Dubonnet, orange-flavored triple sec Cointreau, and Peychaud's bitters, was one of the first of its kind to feature Cointreau, a key component in classics like the Margarita and Cosmopolitan.

The Deshler first made its mark in the written world in "Recipes for Mixed Drinks", a 1917 publication by Hugo R. Ensslin. Some suggest the cocktail was named after the Deshler Hotel in Columbus, Ohio, where Ensslin spent a part of his career. However, it's believed that the original creation happened during Ensslin’s time at New York City’s Wallick Hotel, a property owned by Louis C. Wallick and Adrian L. Wallick.

The original Deshler recipe is known for its perfect balance of rye whiskey and Dubonnet, enhanced by dashes of Cointreau and Peychaud’s bitters. This melding offers a rich, herbaceous taste, with less prominent citrus notes.

Dubonnet, a wine aperitif, is known for its sweet quinine bite, and a rich vermouth-like character, infused with herbs, spices, and citrus. Brian Miller, a bartender famous for his imaginative tropical libations, gives his twist on the Deshler by highlighting the rye spice, reducing the Dubonnet content, and amplifying the Cointreau. The result is a tantalizing play of deep dark-berry flavors from Dubonnet, a robust rye base, and a spritz of citrus from Cointreau. The unique blend allows the cocktail's caramel and herbal undertones to shine. Peychaud’s bitters from New Orleans, with its cherry-red hue, adds layers of tart sweetness and anise spice, making this cocktail a rich, balanced nightcap drink reminiscent of a complex Manhattan.

Here's the tweaked variation of the cocktail: 2 ounces rye whiskey, 1 ounce Dubonnet Rouge, 1/4 ounce Cointreau, 2 dashes Peychaud’s bitters, garnished with an orange twist. Combine all ingredients in a mixing glass, stir with ice until chilled, strain into a chilled cocktail glass, and garnish with an orange twist.