A La Louisiane

(1 ratings)

A classic New Orleans cocktail combining rye whiskey with sweet vermouth, Bénédictine, and absinthe for a complex, herbal drink that bridges the gap between a Manhattan and a Sazerac.

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Recipe

1 cocktail (110ml)

Rye Whiskey
50 ml
Sweet Vermouth
25 ml
Bénédictine
10 ml
Peychaud’s Bitters
3 dashes
Absinthe
4 dashes
Maraschino Cherry
1 piece

Recipe credit: Restaurant de la Louisiane

Instructions

3 minutes to make

Step

Chill a coupe glass in the freezer or by filling with ice water.

Step

In a mixing glass, combine 50ml rye whiskey, 25ml sweet vermouth, 10ml Bénédictine, 3 dashes Peychaud’s bitters, and 4 dashes absinthe.

Step

Fill the mixing glass with quality ice and stir briskly for 30-45 seconds (about 60 revolutions) until well-chilled and properly diluted.

Step

Optional: Rinse the chilled glass with a small amount of absinthe, swirl to coat, and discard excess for enhanced aroma.

Step

Strain the mixture into the chilled coupe/Nick and Nora glass using a julep strainer.

Step

Garnish with a single maraschino cherry dropped into the glass.

Equipment

Mixing glass

Bar spoon

Jigger

Julep Strainer

Fine Mesh Strainer

Description

The A La Louisiane is a sophisticated New Orleans classic that was created at the Restaurant de la Louisiane and first documented in Stanley Clisby Arthur’s 1937 book. This complex cocktail combines the backbone of rye whiskey with the herbal sweetness of Bénédictine, the richness of sweet vermouth, and the distinctive anise notes of absinthe, creating a drink that perfectly embodies the French-influenced cocktail culture of New Orleans.

Nutritional information

1 cocktail (110ml)

Calories

195

ABV

28.5 %

Alcohol

25.2 g

Carbs

8.5 g

Carbs from Sugar

7.8 g

Fat

0 g

Protein

0.1 g

Sodium

2 mg

Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.

Allergens

Sulfites

Tips & Notes

Use high-proof rye whiskey (50% ABV or higher) to balance the sweetness of the vermouth and Bénédictine - lower proof spirits can make the drink overly sweet.
Measure the Bénédictine precisely - too much can overwhelm the drink with cloying sweetness, while too little won't provide the characteristic herbal complexity.
Use fresh, high-quality sweet vermouth and store it properly in the refrigerator - stale vermouth will ruin this complex cocktail.
Start with 3 dashes of absinthe and adjust to taste - it should accent the drink without dominating the flavor profile.
Proper stirring technique is crucial - aim for 30-45 seconds of consistent stirring to achieve the right balance of dilution and temperature.

Can I substitute bourbon for rye whiskey in a De La Louisiane?

Yes, but reduce the Bénédictine to 7-8ml to avoid excessive sweetness, as bourbon is naturally sweeter than rye whiskey. The drink will be less spicy and more mellow.

What can I use if I don't have absinthe?

Herbsaint or another quality pastis works well as a substitute. In a pinch, you can use Pernod, but avoid using artificial anise flavoring as it lacks the complexity.

Why is Peychaud's bitters specifically called for instead of Angostura?

Peychaud’s bitters is essential for authenticity and has a distinctly different flavor profile – it’s more cherry-forward and less clove-heavy than Angostura, which complements the herbal elements better in this New Orleans classic.

How does the De La Louisiane differ from a Manhattan?

The De La Louisiane adds Bénédictine for herbal sweetness, absinthe for anise complexity, and uses Peychaud’s instead of Angostura bitters, creating a more complex, New Orleans-influenced flavor profile than the straightforward Manhattan.