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.
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
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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