De La Louisiane #4

De La Louisiane #4 image

Serve in

Coupe...
1 fl oz Rittenhouse Bottled in Bond
½ fl oz Benedictine D.O.M.
1 fl oz Martini Rosso vermouth
fl oz La Fee Parisienne absinthe
2 dash Peychaud's Bitters
¾ fl oz Chilled water (omit if wet ice)
  • Display recipe in:

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Originally made with equal parts rye whiskey, Bénédictine D.O.M. and sweet vermouth, unless you have a sweet tooth reducing the liqueur as per this recipe makes for a more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

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."

Buy ingredients

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

×
  • Welcome to
  • Receive updates packed with drinks, bars and cocktails content
  • Please confirm you are over 21 years old and enter your email
  • No thanks, continue to diffordsguide.com
CSS revision 61379ab