Are you a Discerning Drinker?
Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
Forum
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 Originally made with equal parts...
Gary Nijman
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!