A La Louisiane
A riff on the Vieux Carré →
StirredCoupe
Ingredients
- 1¾ ozrye whiskey
- ¾ ozsweet vermouth
- ¼ ozBénédictine
- 3 dashesabsintheLucid (Lucid)
- 3 dashesPeychaud’s bitters
Garnish: amarena cherry
Preparation
- 1.
Stir all of the ingredients in a mixing glass with ice.
- 2.
Strain into a chilled coupe and garnish.
Notes
This historic New Orleans cocktail first appeared in print in the 1937 book Famous New Orleans Drinks and How to Mix ’Em. It was the house drink at the Restaurant de la Louisiane in the French Quarter, which opened in the late 1880s. The original recipe called for equal parts of rye, vermouth, and Bénédictine, but modern variants (like this one) often reduce the latter two to give the rye more prominence.
