La Louisiane Cocktail

By Robert Hess

This wonderful drink is one I first encountered in Stanley Clisby Arthur's book "Famous New Orleans Drinks and How to Mix 'Em". There, he recounts how this was the house cocktail at the "Restaurant de la Louisiane" a once famous New Orleans restaurant. While it is too late to bring back its namesake restaurant, I think this drink deserves to once more see the light of day.

Recipe

Ingredients

3/4 oz rye whiskey

3/4 oz sweet vermouth

3/4 oz Benedictine

dash Peychaud's Bitters

dash Absinthe or Herbsainte

Instructions

Stir with ice.

Strain into a cocktail glass.

Garnish with a cherry.

Comments
Robert Hess 14 Jul 2008
5:02 am

You’ve got to love cocktails which works well with ingredients in equal parts like this, it makes it a lot easier to remember the recipe. Hopefully you’ll give this a try!

“Tales of the Cocktail” is going on in New Orleans this week, and the Museum of the American Cocktail will also be holding its grand opening next Monday in New Orleans as well! How many of you are planning on attending one, or both, of these events?

-Robert

Joan Dunbar 14 Jul 2008
8:20 am

Robert,
Love the program! I have learned so much about how to make a delicious cocktail.

Could you possibly post or have a “list” available upon request of your preferred brands you use on the show?

Sometimes I can identify which brands you use to build a drink, sometimes I can’t and I know it makes a difference between a great cocktail and a so-so cocktail.  I would like to “know” which the best tasting brands are. Why buy a lesser flavor when you can purchase a really good one.

Thanks,
Joan

Chris 14 Jul 2008
6:52 pm

Robert-

You wrote that you first encountered this recipe in “Famous New Orleans Drinks and How to Mix ‘Em”; I have a copy from 1938 (3rd printing), and this drink is not included.  Was the drink added in later editions or subtracted after the first two printings? 

In the back of the book is a list of measurements for jiggers, ponys, ect.; it says that a dash is equal to 20 drops or 1/3 teaspoon.  This has always seemed like a lot to me, and you don’t appear to follow that amount either; what are your thoughts on that definition for a dash?

Thanks,

Chris

Robert Hess 15 Jul 2008
4:36 am

Chris, check page 24 :-> The index has it listed as “Cocktail a la Louisiane”

As for dashes… I opt for 16 dashes per teaspoon. I came up with this by averaging the dash size of the different bitter bottles that I use.

-Robert

Reginald Primrose 15 Jul 2008
9:01 am

Robert

Last month I created a bartending group on Vimeo. Someone else added your videos to vimeo and I added them to the group. If you dont want your videos on Vimeo you can contact vimeo. But please look at how well Vimeo has rendered your videos. They look wonderful at full screen. Maybe you should consider using Vimeo as your file host?

http://www.vimeo.com/groups/942
click on the name of the video to see it on its own page.

Reggie

8stringfan 7 Apr 2012
8:14 pm

Of course, personal preference comes first, but I prefer this cocktail with 2 oz. rye, as Jim Meehan has it in The PDT Cocktail Book.  The equal parts version is certainly a tasty cocktail, but it is a bit overly sweet for me.  The PDT version is definitely more rye forward, but it also does a good job of successfully balancing out the sweetness of the vermouth and benedictine.  Also, just to chime in, I usually go 1/8 tsp for a dash.

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