Cocktail
De La Louisiane
How to make a De La Louisiane - the spicy New Orleans classic of rye whiskey, vermouth, Benedictine and absinthe. An aromatic stirred recipe in the Manhattan style.
5 minPrep time
mediumDifficulty
CoupeGlass
1Serving(s)
The De La Louisiane is a spicy New Orleans classic and a close relative of the Vieux Carre. Rye whiskey meets sweet vermouth, the honey-sweet Benedictine and a touch of absinthe. A complex, spirit-forward stirred drink for lovers of bold flavours.
Instructions
- Pre-chill a coupe.
- Add rye whiskey, vermouth, Benedictine, absinthe and bitters to a mixing glass with ice.
- Stir cold for about 25 seconds until the drink is well chilled.
- Strain into the pre-chilled coupe.
- Garnish with a cocktail cherry and serve.
Garnish: Cocktail cherry
Pro tip: Rinse the chilled coupe only with absinthe and discard the rest, so the aniseed aroma stays subtly in the background.
Frequently asked questions
Where does the De La Louisiane come from?
The drink comes from the restaurant of the same name in New Orleans and is considered a close relative of the Sazerac and the Vieux Carre.
Can I use bourbon instead of rye?
Yes, bourbon works too, but the cocktail then becomes a little sweeter and less spicy than with the classic rye.
What is the Benedictine for in the recipe?
The herbal liqueur Benedictine brings honeyed sweetness and complex herbal notes that round off the dry rye.
Ingredients
- Rye whiskey5 cl
- Sweet vermouth (Vermouth Rosso)2 cl
- Benedictine2 cl
- Absinthe3 dashes
- Peychaud's Bitters3 dashes
- Cocktail cherry1 piece
