Whisky · Stir · Coupe · 4 min
La Louisiane
Rye, sweet vermouth and Bénédictine with Peychaud's and absinthe: a richer, sweeter cousin of the Vieux Carré, named after a New Orleans restaurant.
What's in it
- 50ml (1⅔ oz) Rye whiskey
- 20ml (⅔ oz) Sweet vermouth
- 20ml (⅔ oz) Bénédictine
- 3 dashes Peychaud's bitters
- 2 dashes Absinthe
- 1 Cocktail cherry optional
How to make it
- Chill a coupe.
- Stir the rye, sweet vermouth, Bénédictine, Peychaud's and absinthe with ice in a mixing glass.
- Strain into the chilled coupe and drop in a cherry.
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What cocktail can I make?Where it came from
Its earliest record is Stanley Clisby Arthur's 1937 book Famous New Orleans Drinks and How to Mix 'Em, which called it the special cocktail of Restaurant de la Louisiane, long a rendezvous for lovers of Creole cooking. Arthur gave equal parts rye, Italian vermouth and Bénédictine with dashes of absinthe and Peychaud's, and a cherry in the glass. Who first mixed it is not recorded, and after 1937 it all but disappeared until Robert Hess put it back into circulation in his 2008 Essential Bartender's Guide.
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