Cocktail à la Louisiane

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

Stir, strain, straight up, cocktail glass, garnish

Cocktail summary
Posted by Dan on
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
(37 ratings)
YieldsDrink
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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.