Delmarva Cocktail No. 2

I’m only slightly taken aback by the name (which, as Slakethirst so kindly reminded me when I first posted this writeup, is short for “DElaware, MARyland, VirginiA”). I’m sure there’s some excellent story behind the awkward acronym–or at least a good excuse–but at first take, “Delmarva” sounds like the half-remembered name of your great-aunt in Waco, or something from that old Seinfeld episode about names that semi-rhyme with parts of the female anatomy.

Regardless, this drink–which comes from Gary Regan’s Joy of Mixology, and is derived from a mix Regan credits to Ted “Dr. Cocktail” Haigh (who hails from the Delmarva region–hence the connection–and his original drink is named, of course, the “Delmarva Cocktail”)–is an enjoyable little companion. A close relative of the Twentieth Century, the Delmarva #2 takes a nice base of rye, tempers it slightly with dry vermouth, then tosses in an equal pairing of lemon juice and creme de cacao. As with the Twentieth Century, the taste is surprising, the mix a near-perfect balance that keeps any one ingredient from being dominant, or from being drowned out by the other flavors. And isn’t that what mixing drinks is all about?

Delmarva Cocktail #2

  • 2 ounces rye
  • 1/2 ounce dry vermouth
  • 1/2 ounce lemon juice
  • 1/2 ounce white creme de cacao

Shake and strain into a chilled cocktail glass; garnish with a single mint leaf.

[Oh, and that Delmarva #1? Simply substitute white creme de menthe--yes, the color matters--for the creme de cacao. Haven't tried it yet, but curiousity should get the better of me fairly soon.]

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5 Responses to Delmarva Cocktail No. 2

  1. As I recall, the name is derived from DELaware, MARyland, and VirginiA: DEL-MAR-VA. There’s definitely a story to it, involving Doc Cocktail in his pre-Hollywood east-coast sign-painting days, I think, but at the moment I don’t remember the details. Eh, you’re halfway there.

  2. Good Lord, I knew it sounded familiar–how silly of me. Many thanks for pointing that out before someone with less decorum came along–”It’s Baltimore, you friggin’ moron–.” I owe you one.

  3. I must say that this is a tasty cocktail. I wasn’t sure what to expect from such odd partners, but everything you say about the drink is correct.

    I was sans a mint leaf, though I could see how it would enhance the aroma.

    What kind of Rye Whiskey do you like? I made mine with Old Overholt. Unfortunately, Rye options are quite slim in Pennslyvania. I have three choices: Old Overholt, Jim Bean, and Wild Turkey.

  4. Glad you like it. Old Overholt is my standby rye–it’s a nice, dependable workhorse of a whiskey. Wild Turkey is nice to have around, for when you need a little more muscle in a drink (see the Police Gazette Cocktail). I usually don’t keep the Jim Beam rye around–it’s somewhat more expensive than Old Overholt (here in Seattle, anyway), and I think it has less character than the OO.

    Thanks for the note–

  5. Hey thanks for all the great info. I happen to be a non-drinking professional server. With that said, ingredients and preparation descriptions only get me so far. Can you give me a flavor profile on this cocktail? Would be greatly appreciated!

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