La Louisiane

La Louisiane, also known as À La Louisiane or De La Louisiane, is a classic cocktail from New Orleans that combines rye whiskey, sweet vermouth, Bénédictine (herbal French liqueur), Peychaud’s bitters, and a dash of absinthe.

To make the cocktail, all the ingredients are added to a shaker filled with ice. The combination is then strained and served in a coupe glass garnished with maraschino cherries. The cocktail was first mentioned in Stanley Clisby Arthur’s 1937 book Famous New Orleans Drinks and How to Mix ‘Em.

It was listed as the house cocktail of the historic La Louisiane restaurant. The cocktail was rarely seen on the menus until the recipe was published in Jim Meehan’s The PDT Cocktail Book in 2011.