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La Louisiane
A rye-based Sweet Manhattan made even sweeter with herbal Bénédictine liqueur and bittered with Peychaud's and absinthe. Originally made with equal parts...
Tuber Magnatum
9th June at 22:36
Tried this tonight and have three comments. First, this is an excellent cocktail. Second, should anyone have reservations with added dilution if using "dry" ice, it very much benefits this drink. Lastly, if you love absinthe as I do, don't double the amount as I did (see De La Louisiane #2 which does use double the amount suggested here); I suggest you don't! It overpowered this otherwise lovely cocktail.
25th July at 14:48
Agreed re the dilution - I tried half but ended up adding it back in - the intensity of flavours need the space. Also an absinthe love, this is quite absinthe heavy - agreed with Christopher perhaps to do absinthe rinse or even reduce to 2 dashes. Still quite sweet and could maybe reduce Benedictine to 12.5 for my palate - but the bottle just ran out exactly for this measure! Funny how that happens so frequently! Might have to conjure a scotch and Drambuie version!
17th June at 04:13
As a fellow absinthe lover I’d recommend rinsing the glass with absinthe instead of mixing it in- makes the absinthe more present without being overpowering. In fact, sounds so good I’m going to make one now!
31st May at 13:43
I will say this - the recipe here on Diffords is delicious. The absinthe is definitely on the front of the palate but without any of the regular pepperiness. The base of the cocktail is a cool Brooklyn riff, though, with rye, Benedictine and vermouth playing together as good as they possibly can. I would actually like to see a couple of drops of saline solution in this, just to see how that would change it.
20th February at 15:00
An interesting conversation here comparing the virtues of our host's recipe with that of commenter Elgar. In support of our host's position we say that context is all. In Louisiana, everything presses on the senses: the heat, the rain, the aroma of flowers, the greenery...and the pungent aroma and taste of the local cuisine (Gumbo, dirty rice, po boy sandwiches overflowing with shrimp). So who, sitting in a Bourbon Street bar over lunch, would prefer Mr Elgar's austere, lackluster recipe?
11th March at 04:12
Revisited this using Difford's 1/2 tsp of absinthe, which seems about right, and R. Elgar's proportions (2 : 3/4 : 1/4), which have mysteriously disappeared from the Comments. This time, however, I used a vermouth amaro (Punt e Mes; have to try Cocchi Dopo Teatro), which made it anything but lackluster. Whether it is "austere" depends on one's sensibilities regarding the optimal sweet-bitter-herbal balance, but I'd enjoy this with a plate of crawfish etouffee, and La Louisiane certainly deserves recognition however one mixes it.
13th February at 02:45
Where has this cocktail been all my life? Absolutely delicious. Definitely one of my top 10.
6th March at 18:34
Agreed!
20th October 2024 at 13:31
I absolutely adore this. I follow Simon’s recipe and definitely include three maraschino cherries like in the picture. I have a sweet tooth. Wonderfully spicy and sweet and quite strong. A drink to take your time with.
26th March 2024 at 05:36
We really like Sazeracs and Manhattans in our house. Final decision is to rinse the glass with absinthe ala Difford’s Sazerac recipe. Then a dash of absinthe in the actual blend. Otherwise we followed the recipe with wet ice. Poured over a large block in an old fashioned glass with a block ice cube and cherry. I think we might like this more than Vieux Carre!
14th March 2024 at 10:21
I went with difford's proportions, but served it over ice in an Old Fashion glass. Definitely enjoyed it more this way than in a coupe. The cocktail benefits from the added dilution too.
19th March 2024 at 23:07
I’m going to try this one both ways. I don’t know if I have very “wet” ice or a heavy stir, but I often dilute my cocktail quite a lot before I pour. I’ve started making notes to remind myself when I over do it in the future!
6th March 2024 at 04:16
Prefer Elgar's proportions for uses other than pouring over pancakes:
2 oz rye (Rough Rider "The Big Stick")
3/4 oz vermouth (Tempus Fugit "Alessio")
1/4 oz Benedictine
~4 ml (~3/4 tsp) absinthe (to taste)
1 good dash each Peychaud's, Bitter Truth Creole Bitters
Stir w/ ice, serve in Old Fashioned glass w/ big ice cube for dilution, garnish w/ cherry. A more complex and interesting rye Manhattan, Louisiane style.
2 oz rye (Rough Rider "The Big Stick")
3/4 oz vermouth (Tempus Fugit "Alessio")
1/4 oz Benedictine
~4 ml (~3/4 tsp) absinthe (to taste)
1 good dash each Peychaud's, Bitter Truth Creole Bitters
Stir w/ ice, serve in Old Fashioned glass w/ big ice cube for dilution, garnish w/ cherry. A more complex and interesting rye Manhattan, Louisiane style.
28th January 2024 at 02:33
I found this a bit sweet but Richard Elgar’s version hit the perfect balance for me.
11th November 2023 at 03:36
This was really lovely. Since we were drinking it as an aperitif, I used the proportions Richard Elgar mentioned below: 2 oz. rye (I used Rittenhouse), 3/4 sweet vermouth, 1/4 oz Benedictine, barspoon absinthe (I actually used Herbsainte and it worked very well), and 2 dashes Peychaud's bitters. The resulting drink was strong but surprisingly balanced, only mildly sweet, and worked really well with some spicy charcuterie, olives, and stuffed sweet peppers. I'll definitely make this again!
2nd October 2023 at 08:47
Relaxed sophistication, definitive of Southern taste and lifestyle, since I had it in New Orleans more than once. Since we entertain less sweet cocktails, I use Fee Brothers Old Fashioned bitters, 45 ml whiskey; 20 ml Vermouth and Green Chartreuse instead of Absinthe: a classic winner.
26th September 2023 at 14:41
Definitely in the hall of fame.
I would typically add 5 drops of Bob's Abbots bitters, and tend to favour an Orange zest twist instead of Maraschino cherry.
For those of you who like to explore alternatives:
40ml Rittenhouse Rye,
20ml Amaro Braulio,
15ml Chartreuse Jaune,
2 Dash Peychaud's,
5 drops Abbots bitters,
Orange zest twist,
Stir, strain in rocks glass.
In this one no need for the Absinthe rinse as Amaro Braulio imparts a reminiscent taste.
I would typically add 5 drops of Bob's Abbots bitters, and tend to favour an Orange zest twist instead of Maraschino cherry.
For those of you who like to explore alternatives:
40ml Rittenhouse Rye,
20ml Amaro Braulio,
15ml Chartreuse Jaune,
2 Dash Peychaud's,
5 drops Abbots bitters,
Orange zest twist,
Stir, strain in rocks glass.
In this one no need for the Absinthe rinse as Amaro Braulio imparts a reminiscent taste.
24th July 2023 at 14:47
A very interesting sipper (and one I wished I'd tried when in New Orleans instead of waiting till now.
As others here have commented, I found it a bit on the sweet side so will revisit by addressing those ratios... perhaps 45ml Rye, and just 20ml sweet vermouth, 10ml Benedictine. I may also increase the amount of Peychauds (or even a split of that and another bitters — Reagan's Orange or Angostura).
As others here have commented, I found it a bit on the sweet side so will revisit by addressing those ratios... perhaps 45ml Rye, and just 20ml sweet vermouth, 10ml Benedictine. I may also increase the amount of Peychauds (or even a split of that and another bitters — Reagan's Orange or Angostura).
27th June 2023 at 19:36
Very good. I’ve just bought a bottle of Rittenhouse Bottled in Bond for the first time and I’m pretty much blown away by how much more flavour it has compared to Wild Turkey Rye and Sazerac Rye I’ve previously tried.
7th March 2023 at 11:07
Excellent. I split the vermouth 50:50 Dolin and Carpano. Plus I was heavy handed with the Peychauds. Wasn't too sweet, perfectly balanced
20th January 2023 at 15:34
What I love about this cocktail (which I just tried for the first time a couple of weeks ago) in New Orleans, is how many variants there are that can suit all tastes. This particular one was too sweet for me, so I balanced it with 2 oz of 100 proof rye, 3/4 oz sweet vermouth, 1/4 oz Benedictine, a bar spoon (5ml? 1/6th oz) of an absinthe I bought that is made in New Orleans, and 2 dashes Peychaud's. It was delicious!
3rd January 2023 at 04:58
I love this cocktail. I make it with 45ml Sazerac Rye, 22.5ml Vermouth, 22.5ml Benedictine, 2 dashes of Peychauds and 2 dashes of Angostura bitters, a spray of Absinthe in a chilled coupe glass with lemon oils expressed on top.
I find this a perfect balance with the Rye a little more prominent. I personally think this cocktail deserves to be right up near the top in the list of classics.
I find this a perfect balance with the Rye a little more prominent. I personally think this cocktail deserves to be right up near the top in the list of classics.
26th December 2022 at 02:06
This is my favorite of the New Orleans cocktails. Personally, I like it with a twist of orange zest. It adds some high notes to the cocktail that really pop and compliment.
29th September 2022 at 23:20
I currently have a 50% bourbon and a 40% rye and tried making this with both - in a similar situation I would definitely recommend sticking with rye. Bourbon makes for a less balanced drink.
Sublime cocktail regardless, though. I can see myself making many more of these in the future.
Sublime cocktail regardless, though. I can see myself making many more of these in the future.
4th July 2022 at 03:39
Instead of mixing the absinthe, I do a rinse like a sazerac. This is a great cocktail.
17th February 2022 at 01:19
We were going to have a Creole dinner so decided to have this before our dinner. It was great.
I am not a big fan of sweeter cocktails, but decided to make the recipe as written. Did find it a bit sweet at first, but as it breathed and we had appetisers it softened.
Would make again but might lessen the vermouth by 1/3.
I am not a big fan of sweeter cocktails, but decided to make the recipe as written. Did find it a bit sweet at first, but as it breathed and we had appetisers it softened.
Would make again but might lessen the vermouth by 1/3.
25th June 2021 at 21:30
Inte go
21st June 2021 at 00:24
A little too sweet. Need to tone down the sweet ratios. Other than that the drink was good.
14th May 2021 at 06:56
Yum! Like a Sazerac Manhattan. I liked this recipe exactly as written and had two this evening.
Anonymous
17th March 2021 at 21:20
Fabulous but be careful with the absinthe as too much will overwhelm the cocktail and ruin the balance. I used Bulleit Rye but I expect a more traditional higher alcohols content rye such as Rittenhouse would be even better.
4th January 2021 at 05:08
This was a tad too sweet for me. I think somewhere between the #1 version and this would be perfect. Maybe 1.5oz of the rye and 0.5oz of the vermouth?
27th November 2020 at 05:01
Reminiscent of the Sazerac with more absinthe forward notes complementing the caramel and cardamom Benedictine. The 1/2 oz of Benedictine is a good level of sweetness without making the drink too sweet or boozy. This one is right where I like it.
27th November 2020 at 04:59
Wonderful! A solid amount of absinthe that is distinctive, but not overpowering. Great Sazarac flavors enhanced and extended by the vermouth. This amount of Benedictine is just right.
6th August 2020 at 00:16
Enigmatic and well-balanced. I bought a tiny bottle of absinthe to experiment with, and this is definitely the best thing I've tried with it.