Rye, stirred
Cocktail de la Louisiane
Barline Q,Q,Q,2b,3,clc
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 3/4 oz Rye
- 3/4 oz Sweet vermouth
- 3/4 oz Bénédictine
- 2 barspoons Absinthe
- 3 dashes Peychaud's bitters
Stir with ice until cold, then strain.
Coupe, lemon twist, cherry.
Taste
Equal three-quarters of rye, sweet vermouth, and Benedictine, so the herbal liqueur is a third of the drink. Two barspoons of absinthe is anise you can taste. Three dashes of Peychaud's. Stirred, coupe, lemon and cherry. Honey, wormwood, and rye.
History
Stanley Clisby Arthur prints Cocktail à la Louisiane in Famous New Orleans Drinks and How to Mix 'Em (1937) as the special cocktail of Restaurant de la Louisiane, a French Quarter Creole house opened in 1881: equal rye, Italian vermouth, and Benedictine, three or four dashes each of absinthe substitute and Peychaud's, strained onto a cherry. Whether it predates Walter Bergeron's Vieux Carré is disputed; both first see print in Arthur's book. This menu keeps Arthur's equal three-quarters, pours two barspoons of absinthe and three dashes of Peychaud's, coupe, lemon and cherry.
Same shape, other bottles
The Martini family, with the bottle that changed.
- Bijougin and Chartreuse for rye and Bénédictine
- Vancouvergin and dry vermouth for rye and sweet vermouth
- 1910mezcal, cognac, and maraschino liqueur for rye and Bénédictine
- Country Clublight rum and dry vermouth for rye and sweet vermouth
- Fitchettgin for rye
- Tuxedo #2gin and dry vermouth for rye and sweet vermouth
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.