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Cocktail History
The De La Louisiane, also sometimes called the La Louisiane or Cocktail à la Louisiane, is a classic cocktail that was first published in a 1937 book about the cocktails of New Orleans. It’s traditionally made with rye whiskey, Bénédictine, vermouth, absinthe, and Creole bitters, a mixture of dark and complex flavors inspired by The Big Easy that eventually became so popular it was made the house drink of the famous Restaurant La Louisiane.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Rye: This is a type of whiskey made with at least 51% fermented rye grain, malted barley, corn, and yeast, which are distilled and then aged in new charred oak barrels to develop a spicy, robust flavor.
Bènèdictine: This is a liqueur made in France with a blend of 27 herbs and spices, distilled alcohol, water, and sugar, which are blended and infused to develop a rich, herbal flavor.
Sweet Vermouth: This is a type of wine made with red grapes and a blend of herbs and botanicals, which are fermented and then fortified with a neutral spirit and sweetened to develop a rich, grape flavor.
Absinthe: This is a spirit made by distilling a neutral alcohol with wormwood, anise, fennel, and other botanicals to develop a strong, herbal flavor.
Creole Bitters: This is a concentrated flavoring made with a blend of herbs, spices, roots, and botanicals—often including clove, cinnamon, citrus peel, and gentian—and distilled alcohol, which are macerated or steeped to develop a warm, aromatic flavor.
Brandied Cherry: This is a type of stone fruit made by soaking maraschino cherries in brandy, water, and spices to make a rich, fruity syrup.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.
Cocktail Pick: This is used to hold the garnish. I used one from the I-MART Stainless Steel Cocktail Pick Set.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Orange-brown color
• Aroma: Strong absinthe and spices
• Taste: Spicy rye flavor complemented with vermouth sweetness
• Finish: Mixed herbs and spices and anise
Kendall’s Take: “This recipe is no joke when it comes to booziness and complex flavor. I personally found it to be way too strong, especially on the absinthe notes. Just like its siblings the Sazerac and Vieux Carré, I couldn’t drink more than a few sips and think it’ll be a few more years before I can.”
Recipe
This cocktail recipe was adapted from The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.
De La Louisiane
Description
The De La Louisiane, also sometimes called the La Louisiane or Cocktail à la Louisiane, is a classic cocktail that was first published in a 1937 book about the cocktails of New Orleans. It’s traditionally made with rye whiskey, Bénédictine, vermouth, absinthe, and Creole bitters, a mixture of dark and complex flavors inspired by The Big Easy that eventually became so popular it was made the house drink of the famous Restaurant La Louisiane.
Ingredients
Method
Add rye, Bénédictine, sweet vermouth, absinthe, and bitters to a mixing glass.
Fill mixing glass with cubed ice.
Using a bar spoon, stir for 30-45 seconds until well-chilled and slightly diluted.
Using a julep strainer, strain into a coupe glass.
Garnish with brandied cherry.
