De La Louisiane
- 1½ oz rye whiskey
- 1 oz sweet vermouth (Carpano Antica)
- 3/4 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 Restaurant de la Louisiane, 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 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 to match our Negroni. It's just right. Be careful with the Absinthe—you definitely need it in the drink but a little goes a long way.