Cocktail à la Louisiane
ClassicThe New Orleans cousin of the Vieux Carré.
Spicy rye and sweet vermouth with honeyed herbs from the Bénédictine, a whisper of anise from the absinthe, and Peychaud's floral bitterness. Rich, aromatic, and very New Orleans.
Ingredients
- 1.5 oz Rye Whiskey
- 0.75 oz Sweet Vermouth
- 0.75 oz Bénédictine
- 3 dashes Peychaud's Bitters
- 0.25 oz Absinthe, rinse
- Maraschino Cherry · optional garnish
Method
- 1
Pour the absinthe into a chilled coupe, swirl to coat the glass, and discard the excess.
- 2
Add the rye, sweet vermouth, Bénédictine, and Peychaud's bitters to a mixing glass with ice.
- 3
Stir until well-chilled, about 20-30 seconds.
- 4
Strain into the rinsed coupe and garnish with a cherry.
The Story
Named for La Louisiane, the French Quarter restaurant where it was served, this drink was recorded by Stanley Clisby Arthur in his 1937 book Famous New Orleans Drinks. It is built from the same city-wide pantry as the Sazerac and Vieux Carré: rye, sweet vermouth, Bénédictine, Peychaud's bitters, and an absinthe rinse.