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
  • 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

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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.

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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.

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