La Louisiane

Name: La Louisiane
Prep time: 4 min
Total time: 4 min
Yield: 1 serving
Ingredients: 60 ml / 2 oz Rye Whiskey; 22.5 ml / 0.75 oz Sweet Vermouth; 22.5 ml / 0.75 oz Bénédictine D.O.M.; 1 bar spoon or rinse Absinthe; 3 dashes Peychaud's Bitters

Ingredients Instructions

La Louisiane is a sophisticated, spirit-forward cocktail hailing from the vibrant city of New Orleans. It masterfully blends the spiciness of rye whiskey with the sweetness of Italian vermouth and the herbal complexity of Bénédictine liqueur. A rinse of absinthe provides an aromatic anise note, while Peychaud's bitters add a final Creole touch. The result is a richly layered and contemplative drink, perfect for sipping slowly.

Preparation

Preparation time: 4 minutes

Preparation time

Difficulty

Drink Classification

La Louisiane is classified as a classic cocktail. It belongs to the family of stirred, spirit-forward drinks, similar to the Manhattan or Vieux Carré. It functions well as an aperitif due to its complex, herbal profile.

Serving

The La Louisiane is a strong, cold cocktail served "up" without ice in a pre-chilled coupe or Nick & Nora glass. It has a significant alcohol content, making it a well-balanced sipping drink.

Serving size

Approximately 90-100 ml / 3-3.5 oz (before dilution)

Alcohol content

Approximately 30-35% ABV

Alcohol strength

Serving temperature

Cold

Glass type

Coupe or Nick & Nora

Glass treatment

Chilled

Backstory

The La Louisiane cocktail was the signature drink of Restaurant La Louisiane in New Orleans' French Quarter. The restaurant opened in the late 19th century, and the drink likely dates to the early 20th century, a golden era for cocktails in the city. For a time, the recipe was lost, but it was rediscovered and revived by cocktail historians and bartenders, restoring its place among the great New Orleans classics.

Origin

New Orleans, Louisiana, USA, circa early 20th century.

La Louisiane

The drink is primarily known as La Louisiane. It is sometimes referred to by its longer, original name, "Cocktail à la Louisiane," or the shortened "De La Louisiane." These names all refer to its origin and namesake, the famous New Orleans restaurant.

Original name

La Louisiane

Alternative names

Cocktail à la Louisiane
De La Louisiane

Characteristics overview

This cocktail presents a complex herbal and spicy flavor profile with a prominent anise aroma from the absinthe. It has a silky texture and a long, warming finish, making it a sophisticated sipping experience.

Flavor

Herbal, spicy, sweet, complex, anise, stone fruit

Aroma

Anise, herbs, spice, sweet whiskey

Taste balance

Balanced sweet and bitter, with spicy and herbal notes

Aftertaste

Long, warming, herbal, slightly bitter

Fizziness

Still, none

Color appearance

Deep amber, reddish-brown, clear

Texture

Silky, smooth, viscous

Seasonality

Warming, suitable for all seasons but particularly cozy in autumn and winter

Flavor intensity & Experience

The flavor is intense and complex, with a notable bitterness from bitters and herbs, balanced by sweetness from the vermouth and Bénédictine. The alcohol strength is pronounced but well-integrated.

Sweetness

Saltiness

Sourness

Bitterness

Spiciness

Fruitiness

Creaminess

Carbonation

Ingredients

This cocktail requires five key ingredients: spicy rye whiskey as the base, complemented by sweet vermouth, herbal Bénédictine liqueur, aromatic absinthe, and Peychaud's bitters.

Rye Whiskey60 ml / 2 oz
A high-proof (around 100 proof / 50% ABV) rye is recommended to stand up to the other ingredients.
Sweet Vermouth22.5 ml / 0.75 oz
A quality Italian-style sweet vermouth works best.
Bénédictine D.O.M.22.5 ml / 0.75 oz
This specific French herbal liqueur is essential for the cocktail's unique flavor.
Absinthe1 bar spoon or rinse
Used to rinse the glass for a subtle aroma, or added directly for a more pronounced flavor.
Peychaud's Bitters3 dashes
The traditional New Orleans bitters; essential for authenticity.

Ice type

Cubed ice for stirring

Mixing equipments

You will need a standard stirring set: a mixing glass, a jigger for precise measurements, a long bar spoon, and a strainer.

Mixing glass for chilling and combining ingredients.
Jigger or measuring cup for accurate liquid measurements.
Bar spoon for stirring the cocktail.
Strainer (Julep or Hawthorne) for separating the drink from the ice.

Instructions

The drink is built by stirring rye, sweet vermouth, Bénédictine, and bitters with ice, then straining into a chilled, absinthe-rinsed coupe glass. A cherry garnish completes the presentation.

1. Chill a coupe or Nick & Nora glass by filling it with ice and water, or by placing it in a freezer for at least 15 minutes.

2. Prepare the absinthe rinse. Add a bar spoon of absinthe to the chilled glass, swirl it around to coat the entire inner surface, then discard the excess liquid.

3. Combine the rye whiskey, sweet vermouth, Bénédictine, and Peychaud's bitters in a mixing glass.

4. Fill the mixing glass two-thirds full with fresh, cold cubed ice.

5. Stir with a bar spoon smoothly and consistently for about 20-30 seconds, until the drink is well-chilled and properly diluted.

6. Strain the cocktail from the mixing glass into your prepared, absinthe-rinsed serving glass.

7. Garnish by dropping a high-quality maraschino or brandied cherry into the drink.

8. Serve immediately.

Garnishing

Garnish with a single, high-quality preserved cherry, such as a Luxardo Maraschino or brandied cherry, dropped into the glass. A lemon twist is also an acceptable alternative.

Maraschino Cherry: A high-quality brandied or maraschino cherry (like Luxardo) dropped into the finished drink.

Dietary Information

This is a vegan and vegetarian-friendly cocktail that is free from caffeine, dairy, eggs, soy, and nuts. However, as it is made with rye whiskey, it may not be suitable for individuals with celiac disease.

✓ Contains alcohol

✓ Caffeine-free

✓ Dairy-free

✓ Egg-free

✓ Soy-free

✓ Nut-free

✕ Gluten-free

✓ Vegan-friendly

✓ Vegetarian-friendly

Nutrition information

This cocktail contains around 230 calories per serving, primarily from the alcohol and liqueurs. It has a moderate sugar and carbohydrate content, with about 13 grams of each.

Calories

Approximately 220-240 kcal / 920-1004 kJ

Calories level

Carbohydrates

Approximately 12-15 g

Carbohydrate level

Sugar

Approximately 12-14 g

Sugar level

Occasions

This drink is perfect for sophisticated occasions like a formal cocktail hour or as an elegant pre-dinner aperitif. Its contemplative nature also makes it an excellent choice for a relaxing nightcap.

Cocktail Hour
Sophisticated Gathering
Pre-dinner Drink
Nightcap

Pairing suggestions

The complex, herbal, and slightly sweet profile of the La Louisiane pairs wonderfully with rich and savory foods. It complements aged cheeses, charcuterie, and rich meats like duck. For dessert, it's an excellent match for high-quality dark chocolate.

Rich cheeses like Gruyère or Comté
Charcuterie boards
Duck confit or other rich poultry dishes
Dark chocolate

La Louisiane: A Sip of New Orleans History

The La Louisiane is a quintessential New Orleans classic, a sophisticated sipper that stands shoulder-to-shoulder with the Sazerac and Vieux Carré. Its complex character comes from a unique blend of spicy rye whiskey, herbal Bénédictine, sweet vermouth, and an aromatic whisper of absinthe and Peychaud's bitters. It is a spirit-forward, contemplative drink, perfect for those who appreciate a well-crafted, historical cocktail with layers of flavor. Best enjoyed slowly, it offers a true taste of Crescent City history.

Similar Cocktails

Vieux Carré

Uses Cognac in addition to rye, and Angostura bitters alongside Peychaud's. The ratios are also different, resulting in a slightly rounder, fruitier profile.

Sazerac

A simpler but equally iconic New Orleans classic. It uses rye or cognac, Peychaud's bitters, and a sugar cube, but omits the vermouth and Bénédictine.

Manhattan

A more straightforward classic using rye whiskey, sweet vermouth, and Angostura bitters. It lacks the complex herbal notes from Bénédictine and absinthe.