Ingredients

  • 1½ ozrye whiskey
  • ¾ ozsweet vermouth
  • ¾ ozbénédictine
  • 3 dashespeychauds bitters
  • 1 barspoonabsinthe
  • 🍋Brandied cherry(garnish)

🔧 Tools

mixing-glassbar-spoonstrainerjigger

Instructions

  1. Rinse a chilled coupe glass with absinthe and discard excess
  2. Add rye whiskey, sweet vermouth, Bénédictine, and Peychaud's bitters to a mixing glass with ice
  3. Stir for 25-30 seconds until well-chilled
  4. Strain into the prepared coupe glass
  5. Garnish with a brandied cherry

📜 History

First recorded in Stanley Clisby Arthur's 1937 book Famous New Orleans Drinks and How to Mix 'Em, this elegant cocktail was the signature drink of Restaurant La Louisiane in the French Quarter. The original equal-parts recipe has been adapted over time to balance the herbal sweetness of Bénédictine with the spicy backbone of rye whiskey. Like its cousin the Vieux Carré, it showcases New Orleans' love of complex, spirit-forward cocktails.

#classic#new-orleans#pre-prohibition#stirred#spirit-forward