Cocktail a la Louisiane 1.000
Cocktails that complete me Jan 7, 2011

This a variation on another New Orleans classic, the Vieux Carre (see related recipe).


Servings: 1
Ingredients
  • Ice
  • 3/4 ounce rye whiskey
  • 3/4 ounce sweet vermouth
  • 3/4 ounce Benedictine
  • 3 to 4 dashes Peychaud's bitters
  • 2 to 3 dashes absinthe (may use an absinthe substitute, such as Pernod)
  • Twist of lemon peel, for garnish

Related Recipes

Directions

Fill a mixing glass with ice. Add the rye whiskey, vermouth, Benedictine and the bitters and absinthe to taste. Stir vigorously, then strain into a chilled cocktail (martini) glass.

Garnish with the twist of lemon peel.

Rate it

Recipe Source

Adapted from "Famous New Orleans Drinks and How to Mix 'Em," by Stanley Clisby Arthur (Pelican, 1977; first published 1937).

Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.