Matthew Kelly / Supercall

Whiskey • Bitter
La Louisiane

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This stirred rye whiskey libation was the house cocktail at the now-defunct La Louisiane, a New Orleans institution famous for its fiery Cajun specialties. Originally printed in 1937 in Stanley Clisby Arthur’s Famous New Orleans Drinks and How to Mix ‘Em, this lost New Orleans classic was recently adapted and featured in Jim Meehan’s PDT Cocktail Book. Somewhere between a Vieux Carre and a Sazerac, the La Louisiane features absinthe, sweet and herbal Benedictine liqueur, and Peychaud’s bitters.

The Essentials

sweet vermouth
The Details


2 oz Rye
0.75 oz sweet vermouth
0.25 oz Benedictine
2 hefty dashes Absinthe
2 hefty dashes Peychaud’s bitters
Brandied Cherry, for garnish


  • Add all ingredients to a mixing glass except for the garnish. Add cubed ice and stir.
  • Using a julep strainer, strain into a chilled coupe glass and garnish with a brandied cherry.
Whiskey Dry Easy
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