La Louisiane

• Rye whiskey
  25 ml (0.75 oz)

  Choose a bold, spicy rye for best results
• Sweet vermouth
  25 ml (0.75 oz)

  Carpano Antica or Dolin recommended
• Bénédictine
  15 ml (0.5 oz)

  No substitute for this herbal liqueur
• Absinthe
  1 barspoon

  Just a rinse or a few drops for aromatics
• Peychaud’s bitters
  3 dashes

  Essential for New Orleans cocktails
• Angostura bitters
  2 dashes

  Adds depth and spice
• Lemon peel
  1 piece

  For garnish

• Mixing glass
• Bar spoon
• Jigger
• Strainer
• Rocks glass (or old fashioned glass)

1. 1

   Rinse a chilled rocks glass with absinthe: pour in the absinthe, swirl to coat, then discard the excess.

2. 2

   Add rye whiskey, sweet vermouth, Bénédictine, Peychaud’s bitters, and Angostura bitters to a mixing glass filled with ice.

3. 3

   Stir for about 20-30 seconds until well chilled and properly diluted.

4. 4

   Strain into the prepared rocks glass (no ice, or one large cube if preferred).

5. 5

   Express a lemon peel over the drink, rub the rim, and drop it in as garnish.

• Deep, layered flavors that reward slow sipping.
• Perfect balance of sweetness, spice, and herbal notes.
• A true taste of historic New Orleans in a glass.
• Versatile for both rye and herbal liqueur lovers.
• Impresses guests with its classic roots and complexity.

La Louisiane traces its roots back to the late 1800s, originating in the heart of New Orleans at the Hotel Louisiana (later called La Louisiane). The cocktail embodies the city’s vibrant history and French heritage, weaving together traditional spirits with a dash of Southern mystery. For decades, it was a local secret, often overshadowed by the Sazerac and Vieux Carré, but it’s gained renewed appreciation among modern cocktail enthusiasts for its bold flavors and historical charm.