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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 Originally made with equal parts rye whiskey, Bénédictine...
Jon Pidwerbecki
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.