Name: La Louisiane Cocktail Recipe
Prep time: 5 min
Yield: 1 serving
Ingredients: 40 ml Rye whiskey; 30 ml Sweet Vermouth; 15 ml Benedictine; 1 ml Absinthe; 2 dashes Peychaud Bitters; 2 pieces Maraschino Cherry

La Louisiane

Description

What it is: A New Orleans rye cocktail enriched with sweet vermouth and Bénédictine, sharpened by Peychaud’s bitters and absinthe.

The story: La Louisiane was the house cocktail of Restaurant de la Louisiane in New Orleans and was recorded by Stanley Clisby Arthur in his 1937 book Famous New Orleans Drinks and How to Mix ’Em. Historic equal-parts versions are much sweeter than many modern specifications.

Why it works: Think of it as a more herbal, Creole-accented Manhattan: rye provides spice, vermouth adds wine and botanicals, Bénédictine brings honeyed herbs, and absinthe plus Peychaud’s supply the unmistakable New Orleans accent.

Ingredients

40 ml Rye whiskey
30 ml Sweet Vermouth
15 ml Benedictine
1 ml Absinthe
2 dashes Peychaud Bitters
2 pieces Maraschino Cherry

Equipment needed

Bar Spoon – For controlled stirring and dilution. Fine Mesh Strainer – Optional for a very clean serve.

Instructions

Chill a coupe glass thoroughly.
Add rye, sweet vermouth, Bénédictine, absinthe and Peychaud’s bitters to a mixing vessel filled with ice.
Stir for 20 to 25 seconds until cold and properly diluted.
Fine strain into the chilled coupe.
Garnish with one or two maraschino cherries.

Recommended glassware

Coupe Glass (recommended)

An elegant stemmed glass for shaken or stirred cocktails served up.

120–240 ml Stemmed glass with a broad shallow bowl.

Best for: Daiquiri, Sidecar, Manhattan served up, Gimlet, Clover Club.

Garnish: Great for expressed citrus peels, cherries, and small edible flowers.

Quick facts

5 mins Medium Approx. 25% ABV 3.2 units 210 kcal None in serving glass Batch friendly

La Louisiane recipe.