De La Louisiane
De La Louisiane: The Forgotten New Orleans House Cocktail
In Famous New Orleans Drinks and How to Mix 'Em, from 1937, Stanley Clisby Arthur writes that this was the house cocktail at the Restaurant de la Louisiane, "one of the famous French restaurants in New Orleans, long the rendezvous of those who appreciate the best in Creole cuisine" Cocktailchronicles.
The hotel and restaurant was opened in 1881 by Louis Bezaudun in a residence on Iberville Street that had been built in 1837. It became famous for its Creole cuisine and served many famous guests, from Teddy Roosevelt to Harry Houdini Garnish.
Originally made with equal parts rye whiskey, Bénédictine D.O.M. and rosso vermouth Difford's Guide, this formula proved too sweet for many modern drinkers. Contemporary versions typically increase the rye while reducing the liqueur and vermouth. The cocktail combines rye whiskey, sweet vermouth, and Bénédictine with absinthe and Peychaud's bitters for distinctive New Orleans character.
RECIPE:
2 oz rye whiskey
¾ oz sweet vermouth
¾ oz Bénédictine
3 dashes absinthe
3 dashes Peychaud's bitters
Brandied cherry
Method:
Add all ingredients to mixing glass with ice
Stir until well-chilled
Strain into chilled coupe glass
Garnish with brandied cherry