De La Louisiane #4

De La Louisiane #4 image
Serve in
a Coupe glass...
1 shot Straight rye whiskey
½ shot Benedictine D.O.M. BUY
1 shot Martini Rosso vermouth BUY
⅛ shot La Fee Parisienne absinthe BUY
2 dash Peychaud's aromatic bitters
¾ shot Chilled water(omit if wet ice)
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How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Luxardo Maraschino cherry

Comment:

A rye-based Sweet Manhattan made even sweeter with herbal Bènèdictine liqueur and bittered with Peychaud's and absinthe.

Originally made with equal parts rye whiskey, Bénédictine DOM and sweet vermouth, unless you have a sweet tooth reducing the liqueur as per this recipe makes for a more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.

Origin:

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."

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