Cocktail a la Louisiane
- 1 oz Rye Whiskey
- 1 oz Sweet Vermouth
- 1 oz Benedictine
- 1 barspoon Absinthe
- 4 dashes Peychaud's Bitters
Stir with ice and strain into a chilled cocktail glass. Lemon twist and a maraschino cherry for the garnish.
|1880-1919 (Golden Age), Digestif, New Orleans
|1.8 standard drinks
The La Louisiane Hotel and Restaurant served this as their house cocktail staring in the 1880's. Unfortunately the hotel is not around anymore so the cocktail doesn't really have a home base like its cousin the Vieux Carre at the Monteleone Hotel. Fortunately Stanley Clisby Arthur included the Cocktail a la Louisiane in his book in 1937 which may have saved the cocktail from obscurity. Today it is experiencing a resurgence in New Orleans bars.
1 oz of Benedictine is a pretty significant amount. Add to this the abundant bitters and barspoon of absinthe and you have a concentrated, herbal, boozy cocktail. You could think of it as an aperitif but with the sweetness of the Benedictine, I like to have this one after dinner.
Use a vermouth that can stand up to the other brawny ingredients. Dolin will probably get lost. Think instead of Carpano Antica or Punt-e-mes.