Chill a coupe glass.
Combine the rye and Dubonnet in a mixing glass.
Add two dashes of Cointreau and two dashes of Peychaud's bitters.
Add ice and stir for 25 seconds until well chilled.
Strain into the chilled coupe and garnish with an orange twist.
From Hugo Ensslin's Recipes for Mixed Drinks, 1917 — named for the American welterweight Dave Deshler. Dubonnet is an under-used bottle; if you have one for a Dubonnet Cocktail, this is the better use of it.
My Bar Shelf läser ditt skåp och visar varje cocktail du kan göra av det du redan har - inklusive Deshler.