Forum
La Louisiane
A rye-based Sweet Manhattan enriched with herbal liqueur and bittered with Peychaud's and absinthe. Originally made with equal parts rye whiskey, Bénédictine...
Simon Sedgley
20th February 2025 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?
6th March at 18:37
I think sitting in a bar off of Bourbon Street, perhaps Iberville Street, where there are fewer concoctions aimed at the spring break crowd, a person might prefer my more whiskey-forward version as being less austere, and less lackluster! But that's the great thing about cocktails. You can adjust them to your taste! I just happen to prefer more spirit-forward cocktails! I came across this drink first at the 21st Amendment Bar at La Louisiane. On Iberville Street.
7th March at 04:16
Well, certainly, each to their own. But let's face it, The Big Easy ain't what it used to be. And maybe the bartending standards have slipped just a tad on Iberville Street as well.
11th March 2025 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.
12th March 2025 at 13:29
If you click the “see discussion in the forum” button say the bottom it opens up the historical connects and Mr Elgar’s original comment and recipe is available to view, as Simon (sedgley) says.
12th March 2025 at 01:14
Yes, we use Cocchi Dopo Teatro. To our taste their di Torino rosso vermouth is too light and vanilla for a La Louisiane. btw you'll have to go to page 2 of the comments to find Mr Elgar's recipe but it's still there.