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.]