Garnish:
Luxardo Maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 fl oz | Straight rye whiskey (100 proof / 50% alc./vol.) |
| 1 fl oz | Rosso/rouge (sweet) vermouth |
| 1/2 fl oz | Bénédictine D.O.M. liqueur |
| 1/6 fl oz | La Fée Parisienne absinthe |
| 2 dash | Peychaud's or other Creole-style bitters |
| 1/3 fl oz | Chilled water (omit if using wet ice) |
Read about cocktail measures and measuring.
Review:
A rye-based Sweet Manhattan made even sweeter with herbal Bénédictine liqueur and bittered with Peychaud's and absinthe. Originally made with equal parts rye whiskey, Bénédictine D.O.M. and sweet vermouth, unless you have a sweet tooth reducing the liqueur as per this recipe makes for a more balanced drink.
History:
Recipe 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. De La Louisiane cocktail is as out-of-the-ordinary as the many distinctive dishes that grace its menu."
Cocktail à Louisiane
Stanley Clisby Arthur, 1937
1/3 jigger rye whiskey
1/3 jigger Italian vermouth
1/3 jigger Benedictine
3-4 dashes absinthe substitute
3-4 dashes Peychaud bitters
Mix in barglass with lumps of ice. Strain into a cocktail glass in which has been placed a maraschino cherry
Alcohol content:
- 1.8 standard drinks
- 27.26% alc./vol. (54.52° proof)
- 24.7 grams of pure alcohol
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