Cocktail La Louisianne

This cocktail comes from the former Hotel La Louisiane in New Orleans. It’s a complex drink drawing flavors of honey from the Bénédictine, spice from the rye, and anise from the absinthe.

1 ounce rye
1 ounce sweet vermouth
1 ounce Bénédictine
2 dashes Peychaud’s bitters
1 dash absinthe
Fresh cherry, for garnish

  1. Fill a cocktail shaker with ice. Add rye, sweet vermouth, Bénédictine, bitters, and absinthe. Stir until chilled. Strain into a martini glass and serve with a cherry.

Makes 1.


40 ounces rye
40 ounces sweet vermouth
40 ounces Bénédictine
20 ounces Peychaud’s bitters
10 ounces absinthe
1/2 medium toast American Oak Infusion Spiral

  1. In a large, glass gallon container (with a lid), add rye, sweet vermouth, Bénédictine, bitters, and absinthe. Place oak spiral in container, cover, and store at room temperature for 1 month before serving.

Makes 1 gallon.

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