De La Louisiane
- 1½ oz rye whiskey
- 1 oz sweet vermouth (Carpano Antica)
- 1/2 oz Bénédictine
- 1 tsp (5 ml) Absinthe
- 3 dashes Peychaud's bitters
Stir ingredients with ice and strain into a chilled coupe glass. Garnish with a cherry.
This delightful cocktail is a cross between a Manhattan and a Sazerac—and an improvement on both. It was a signature drink at the La Louisiane Hotel & Restaurant, one of the famous French restaurants of New Orleans. The recipe was first recorded in 1937 in the book "Famous New Orleans Drinks and How to Mix 'Em."
The building that once housed the La Louisiane Hotel & Restaurant in the French Quater of New Orleans retains its link to the cocktail that bears its name. There is a now an excellent craft cocktail bar tucked away in one cozy corner, The 21st Amendment La Louisiane. They will serve you a wonderful La Louisiane.
The original is an equal parts recipe but that is a little too sweet for my taste. The Negroni is another recipe that was originally equal parts, so I toned down the ratios in a similar manner. It's just right and sits proudly on our Top Shelf. Be careful with the Absinthe—you definitely need it in the drink but a little goes a long way.