De La Louisiane
A complex New Orleans stirred cocktail: rye, sweet vermouth, and Bénédictine bound together with absinthe and Peychaud's bitters.
Ingredients
- 1.5 oz rye whiskey
- 1 oz sweet vermouth
- 0.5 oz Bénédictine
- 3 dashes Peychaud's bitters
- Rinse of absinthe
- Maraschino cherry, to garnish
Instructions
- 1Rinse a chilled coupe with absinthe and discard the excess.
- 2Combine rye, vermouth, Bénédictine, and bitters in a mixing glass with ice.
- 3Stir until well chilled, strain into the coupe, and garnish with a cherry.
Origin & Story
The De La Louisiane originated at the Restaurant de la Louisiane on Iberville Street in New Orleans, one of the city's great 19th-century dining establishments. The drink is essentially a Vieux Carré and Manhattan hybrid, but with Bénédictine's honeyed herbal complexity and absinthe's anise backbone making it distinctly, unmistakably Louisianan.
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