RECIPE

La Louisiane

Matthew Kelly / Supercall

This stirred rye whiskey libation was the house cocktail at the now-defunct La Louisiane, a New Orleans institution famous for its fiery Cajun specialties. Originally printed in 1937 in Stanley Clisby Arthur’s Famous New Orleans Drinks and How to Mix ‘Em, this lost New Orleans classic was recently adapted and featured in Jim Meehan’s PDT Cocktail Book. Somewhere between a Vieux Carre and a Sazerac, the La Louisiane features absinthe, sweet and herbal Benedictine liqueur, and Peychaud’s bitters.

FLAVOR PROFILE
Bitter, Sweet
STRENGTH

INGREDIENTS

  • 2 oz Rye
  • 0.75 oz sweet vermouth
  • 0.25 oz Benedictine
  • 2 hefty dashes Absinthe
  • 2 hefty dashes Peychaud’s bitters
  • Brandied Cherry, for garnish

INSTRUCTIONS

Step one

Add all ingredients to a mixing glass except for the garnish. Add cubed ice and stir.

Step two

Using a julep strainer, strain into a chilled coupe glass and garnish with a brandied cherry.

Contributed by Supercall

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