De La Louisiane

Difford's Guide
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Serve in a

Coupe glass

Garnish:

Luxardo Maraschino cherry

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 fl oz Rye whiskey (100 proof / 50% alc./vol.)
1 fl oz Martini Rosso sweet vermouth
1/2 fl oz Bénédictine D.O.M.
1/6 fl oz La Fée Parisienne absinthe
2 dash Peychaud's or other Creole-style bitters
1/2 fl oz Chilled water (omit if using wet ice)
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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Originally made with equal parts rye whiskey, Bénédictine D.O.M. and sweet vermouth, unless you have a sweet tooth reducing the liqueur as per this recipe makes for a more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. This is our favoured version of this famous New Orleans cocktail.

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. La Louisiane cocktail is as out-of-the-ordinary as the many distinctive dishes that grace its menu."

Nutrition:

There are approximately 178 calories in one serving of De La Louisiane.

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Buy direct from
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£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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