3⁄4 oz Rye
3⁄4 oz Sweet vermouth
3⁄4 oz Bénédictine
3 ds Absinthe
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Restaurant de la Louisiane, New Orleans, LA
Year
1937
Is of
unknown authenticity
Reference

http://www.cocktaildb.com/recipe_detail?id=230; Stanley Clisby Arthur, Famous New Orleans Drinks and How To Mix

Curator
Not yet rated
Average
4 stars
(35 ratings)
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From other users
  • I thought it might be too sweet, but its good! A cross between a Sazerac and a Manhattan. Sazerac light.
  • I found a recipe that called for 2 oz of rye which made for a more approachable Sazerac. The recipe here is a completely different drink. — ★★★
  • Excellent. Like the Manhattan Benedictine but more viscous. Great rainy day drink. — ★★★★
  • I like the Saveur version, with 2oz rye, 1/2 sweet vermouth, 1/4 benedictine, 3 dsh paychauds, 2 dsh herbsaint. — ★★★★
  • Original says 2 oz Rye
  • I go way easier on the absinthe and just give the glass a rinse. — ★★★★
  • 2-.75(punt)-.75 Rise and 3 dashes Stirred and strained From PDT “De La Louisiane” — ★★★★
  • Up to 1oz 1oz 1oz — ★★★★
  • class:drink like a monk — ★★★
  • PDT recipe is the same but with 2 oz. rye. Saveur's version cuts down the vermouth and Benedictine still further (1/2 & 1/4 oz.). — ★★★★
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Comments
Dan commented on 10/20/2011:

Improved attribution.



kent37 commented on 12/12/2014:

A favorite. I use a Herbsaint rinse and Punt e Mes vermouth.