La Louisiane Cocktail
If it is true, as Mark Twain opined, that “obscurity and a competence … is the life that is best worth living,” then La Louisiane Cocktail has lived a worthwhile life indeed. A first-rate cocktail that seems to fall off the face of the earth. How does that happen?
More formally known as Cocktail à la Louisiane, this pastis-tinged combination of whiskey, sweet vermouth, and Benedictine is a simple and delicious cocktail, inexplicably missing from the published cocktail repertoire. It appears in the 1937 Famous New Orleans Drinks and How To Mix ‘Em, where S. C. Arthur recorded it as the signature drink of New Orleans’ Restaurant de la Louisiane. And then it disappears completely.
I first learned of La Louisiane from one of Robert Hess’s videos; he has since published the recipe in his 2008 Essential Bartender’s Guide, still the only book I’ve found (besides Arthur’s) that includes it.
La Louisiane is a cross between the Sazerac and the Manhattan. It has some of the characteristics of each, with the aromatic, herbal depth and richness of Manhattan, and the characteristic anise nose and finish of the Sazerac’s absinthe or Herbsaint.
The drink should be made very small, and very, very cold. These flavors are, as Paul Clark says, a “rich, voluptuous mix;” they will become unbalanced and cloying if you let them warm up. And they make a fine aperitif cocktail.
Cocktail a la Louisiane
- ¾ ounce rye (Wild Turkey 101)
- ¾ ounce sweet vermouth (Dolin rouge)
- ¾ ounce Benedictine
- 3 dashes Peychaud’s bitters
- wash of Herbsaint or absinthe
Stir the first four ingredients with ice until very, very cold; wash a small, chilled cocktail glass with Herbsaint or absinthe, and strain the mix into the glass. Garnish with brandied cherry.
The high-proof Wild Turkey 101 rye stands up well to the Herbsaint and Benedictine. I would guess that Rittenhouse 100 would work well here, too, but Alas! there seems to be none in Minneapolis right now.
Failed Experiment of the Day: I got to thinking about how deliciously genever substitutes for rye in the Sazarac, so I tried the same stunt in La Louisiane. I won’t do that again. La Louisiane is not as forgiving of such trickery as the Sazerac. The Benedictine is the source of the problem, I think. The drink is way too sweet with genever, and the flavors just don’t combine happily. You definitely need the rye whiskey to balance this one out.
“La Louisiane Cocktail” at cold-glass.com : All text and photos © 2010 Douglas M. Ford. All rights reserved.