* 3/4 ounce rye
* 3/4 ounce Benedictine
* 3/4 ounce sweet vermouth
* Dash of absinthe or substitute
* Dash of Peychaud’s bitters
* Maraschino cherry for garnish
Combine ingredients in an ice-filled mixing glass and stir until cold. Strain into a chilled cocktail glass and garnish with a maraschino cherry.
The La Louisiane originated in New Orleans which is also where our Peychaud’s bitters come from, so I’ve kept with the theme by replacing the absinthe with Herbsaint, another liqueur from NOLA. Not having any Sazerac Rye on hand, I had to go with Rittenhouse, which will alter the profile a bit due to the higher alcohol content (100 proof versus the usual 80 or so).
The combination of flavors here is fantastic. I made this after coming home from the Great American Distillers Festival here in Portland. After sampling drinks made by some great bartenders all weekend I was in the mood for something complex, with multiple layers of flavor, and also a bit different from my usual fare. This was my first time trying this cocktail but I can already predict it going on heavy rotation.
This is another one from the Anvil drinks list, I’m surprised I hadn’t tried this earlier. I love everything in here and when I saw them all combined in a single cocktail, I new even before pouring a drop that we’d have a winner.