De La Louisiane Cocktail Recipe

Also known as Cocktail à la Louisiane, or simply la Louisiane, De La Louisiane cocktail is a spirit-forward drink with rye whiskey that’s a little on the sweeter side.

De La Louisiane Cocktail

In his book, Famous New Orleans Drinks and How to Mix ’Em, Stanley Clisby Arthur states that it was the house cocktail at the Restaurant de la Louisiane, a renowned French restaurant in New Orleans famous for its Creole cuisine. Originally it was made as an equal parts cocktail though The PDT Cocktail Book ups the rye to cut through some of the sweetness.

The cocktail has similarities with the Sazerac but uses rye whiskey as a base with sweet vermouth, Benedictine and Peychaud’s bitters in an absinthe-rinsed glass. The recipe calls for 3/4 oz of each spirit which we converted here to 22.5 ml and can be rounded up to 25 ml.

De La Louisiane Cocktail Recipe


  • 22.5 ml rye whiskey
  • 22.5 ml sweet vermouth
  • 22.5 ml Benedictine
  • 3 dashes Peychaud’s bitters
  • absinthe rinse

Glassware: coupe
Garnish: 3 cherries on a pick


Wash the glass with a little absinthe then discard the liquid. Stir rye, sweet vermouth, Benedictine and Peychaud’s bitters in a mixing glass with ice until cold. Strain and serve in a chilled cocktail glass and garnish with Maraschino cherries on a pick.

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De La Louisiane Cocktail Recipe was last modified: July 25th, 2017 by Corinne Mossati
Corinne Mossati

Corinne Mossati is the Founder/Editor of Cocktails & Bars and popular online magazine Gourmantic. She is named in the Australian Bartender Magazine Top 100 Most Influential List since 2013, is a member of The World’s 50 Best Bars Academy who judges the World’s 50 Best Bars. She has also judged the Australasian Whisky Awards and various national cocktail competitions. Read the full bio here.