De La Louisiane
The Quirky Foodster Team
Coupe or cocktail glass
Glass
Cocktail cherry
Garnish
Ingredients
- Rye whiskey — 30 ml (1 oz)
- Sweet vermouth — 30 ml (1 oz)
- Bénédictine — 15 ml (1/2 oz)
- Absinthe — 2 dashes
- Peychaud's bitters — 2 dashes
Method
- Combine all ingredients in a mixing glass with ice.
- Stir until well chilled.
- Strain into a chilled coupe.
- Garnish with a cocktail cherry.
Description: A rich, layered New Orleans classic combining rye, vermouth, Bénédictine, absinthe and Peychaud's bitters.
Cultural Background: Named for the restaurant De La Louisiane in the French Quarter, and documented in cocktail guides from the early-to-mid 1900s.
Tips: Use only a couple of dashes of absinthe — it's an accent, not a main ingredient here.
Variations: A few bartenders swap Peychaud's for Angostura for a slightly different spice profile.
Serving Suggestion: Serve up, well chilled, as a rich after-dinner sipper.
Nutrition: Approx. 190 kcal per serving
FAQs:
Q: Is this similar to the Vieux Carré?
A: Related in spirit and origin city, but this uses only rye (no cognac) and skips the Angostura.
- Rye whiskey — 30 ml (1 oz)
- Sweet vermouth — 30 ml (1 oz)
- Bénédictine — 15 ml (1/2 oz)
- Absinthe — 2 dashes
- Peychaud's bitters — 2 dashes
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