Classic Cocktail: The Deauville

Posted by johngl

Continuing with my “it’s too hot to cook, let’s drink instead” philosophy, I explored the interwebs for classic cocktails I’ve never tried.  For shame!  There are lots of them.  I’d never even heard of the Deauville Cocktail, let alone actually consumed one.

It sounded good, so here we are.

Attempting to find the history of this cocktail has been a little cumbersome as there isn’t much about it other than lots of references to New Orleans in the 1930’s.  Okay, so branching out a little farther, I noticed there is a Deauville, France.  Deauville is in the northern area of France where the apple brandy called Calvados originates. The Deauville Cocktail contains Calvados.  Coincidence?  I think not.

So, my guess is that a well-heeled French guy from Deauville went to New Orleans in the 1930s only to find out that liquor was illegal in the US due to the idiocy called Prohibition. In his satchel he carried three wonderful products from his homeland: Cognac, Calvados, and Cointreau.

Funny how that works…

Deauville Fixins: Cointreau, Calvados, and Cognac

Add the juice of a lemon, an voila, the Deauville Cocktail was born!

That’s my story and I’m sticking with it.

This drink is a snap to make as there are equal parts of everything you see in the picture.

The Deauville Cocktail

3/4 oz Cognac
3/4 oz Calvados
3/4 oz Cointreau
3/4 oz fresh lemon juice

Method: Fill a cocktail shaker about 2/3 full of ice. Add ingredients. Shake till your fingers turn blue from the cold (at least 30 seconds). Dispense into a chilled cocktail glass.

The Deauville Cocktail

This cock-tale doesn’t end there.

Inspired by the wonderfully balanced nature of this concoction, or perhaps adversely affected by the spirits contained therein, I ventured on a little side trip to my liquor cart.

The Deauville Rita was born!

Lo and Behold! I announce to the world: The Deauville ‘Rita!

Substituting cactus juice distillate for the grape juice distillate and key lime juice for the lemon, I may have stumbled upon something that could make me famous, though I doubt it. For one thing, some other drunken fool probably created this in his laboratory —  and calls it something far less clever — or nobody will take my word for it and whip up a pitcherful of these things. (Question: Why is pitcherful underlined with that annoying red squiggly? I hate that! Every alcoholian knows that pitcherful is a unit of measure.  Ahhhh, yes!  The “Add to Dictionary” clicky thingy is my friend. Now “clicky” is red-squigglied <sigh> and so is “red-squigglied”! I’m caught in the red-squiggly trap from HELL!)

Where was I (besides looking at the bottom of an empty glass)?

The Deauville ‘Rita Cocktail

3/4 oz El Tesoro Platinum Tequila
3/4 oz Calvados
3/4 oz Cointreau
3/4 oz lime juice

Method: Salt the rim of a chilled cocktail glass (optional — uhh, the salting, not the chilled glass). Fill a cocktail shaker about 2/3 full of ice. Add ingredients. Shake till your fingers turn blue from the cold (at least 30 seconds). Dispense into the chilled cocktail glass (redundancy for clarity is a good thing!)

Introducing: The Deauville 'Rita Cocktail!

If you’ll note, one is salted and the other is not. This is due to the fact that most glorious spousal unit is not salty.  I, on the other hand, most definitely am salty.

I encourage everyone to try one of each of these cocktails (where did that word come from?) back to back.  No, you don’t have to stand back to back…you guys are hopeless.

Anyway, these drinks are a great way to escape the heat — or make you think you did —  and will make your brain exceedingly pleased with itself. Your liver, however, may not appreciate the abuse.

Drink Responsibly. You must know what you are doing!

This entry was posted in Calvados, Cognac, Cointreau, Recipes: Drinks, Tequila and tagged by johngl. Bookmark the permalink.

About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.