The recipe
- ¾ ozRye whiskey23 ml
- ¾ ozSweet vermouth23 ml
- ¾ ozBénédictine23 ml
- 3 dashesAbsinthe or Herbsaint
- 3 dashesPeychaud’s bitters
How to make it
- 1Drop a cherry into a chilled coupe.
- 2Stir everything with ice.
- 3Strain into the coupe.
Garnish: A cocktail cherry.
Arthur gives a third of a jigger of each spirit and 3 to 4 dashes each of absinthe and Peychaud’s. Many bars now use more rye, such as 2 oz to ¾ oz each of the others.
The ratio
1 : 1 : 1
In parts, a De La Louisiane is 1 whiskey, 1 vermouth and 1 Bénédictine. Plus a touch of absinthe. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Martinis & Manhattans
- Adonis — Sweet vermouth and sherry with orange bitters, stirred: a soft, low-alcohol aperitif named for an 1880s Broadway hit.
- Algonquin — Rye, dry vermouth and pineapple juice: a dry, fruity Manhattan cousin.
- Angel Face — Equal parts gin, apricot liqueur and Calvados: strong, fruity and spirit-forward, with an orchard character.
- Bamboo — Dry vermouth and dry sherry in equal parts with orange bitters, stirred: light, nutty and dry, at about half the strength of a Martini.
- Black Manhattan — A Manhattan with the Sicilian amaro Averna in place of sweet vermouth: darker, bittersweet and a little herbal.
- Bobby Burns — Scotch and sweet vermouth in equal parts with a few dashes of Bénédictine: a softer, honeyed Rob Roy named for the poet.