De La Louisiane
A decadent New Orleans classic — rye whiskey, Benedictine, and sweet vermouth with absinthe and Peychaud's bitters, the Big Easy's answer to the Manhattan. — Crafted by Blinner with Love
Ingredients
- 2 oz Rye whiskey
- 0.8 oz Sweet vermouth
- 0.8 oz Benedictine
- 3 dashes Peychaud's bitters
- 3 dashes Absinthe
- brandied cherry (garnish) garnish
Pairs With
Enjoy with classic Creole dishes like crawfish étouffée or blackened fish, or pair with foie gras canapés—the decadent rye-Benedictine-absinthe blend demands equally indulgent, spiced cuisine.
Instructions
Add rye, sweet vermouth, Benedictine, bitters, and absinthe to a mixing glass with ice
Stir for 25-30 seconds until well chilled
Strain into a chilled coupe glass
Garnish with a brandied cherry
Tips
Named after the legendary Restaurant de la Louisiane in the New Orleans French Quarter First appeared in Stanley Clisby Arthur's 1937 "Famous New Orleans Drinks and How to Mix 'Em" The absinthe should accent, not dominate — measure carefully with dashes, not pours