De La Louisiane #2 (equal parts bourbon)

De La Louisiane #2 (equal parts bourbon) image
Serve in
a Martini glass...
1 shot Bourbon whiskey
1 shot Benedictine D.O.M. BUY
1 shot Martini Rosso vermouth BUY
⅛ shot La Fee Parisienne absinthe BUY
3 dash Peychaud's aromatic bitters
  • Display recipe in:
How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Luxardo Maraschino cherry

Comment:

Full flavoured and complex, yet fairly sweet, with herbal notes and a touch of absinthe.

Origin:

This bourbon rather than rye take on this cocktail is adapted from Stanley Clisby Arthur's 1937 book 'Famous New Orleans Drinks and How to Mix 'Em' in which he wrote, This is the special cocktail served at Restaurant de la Louisiane, one of the famous French restaurants of New Orleans, long the rendezvous of those who appreciate the best in Creole cuisine.

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