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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 Originally made with equal parts...
Chris Brislawn
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.
12th March 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 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.