A La Louisiane

The A La Louisiane (sometimes called De La Louisiane) is the former house drink of historic New Orleans’ restaurant La Louisiane, which was built in 1881. The cocktail is a variation on the Vieux Carré, a heady mix of rye whiskey, cognac, sweet vermouth, Bénédictine and bitters. This variation intensifies the rye, skips the cognac and calls for a few dashes of absinthe, producing a drink that is familiar but unique.

The cocktail first appeared in “Famous New Orleans Drinks and How to Mix ’Em,”a 1937 book by Stanley Clisby Arthur. Like many drinks of the era, it all but disappeared through the decades, but it regained a foothold after appearing in “The PDT Cocktail Book” by Jim Meehan, a 2011 tome that detailed recipes from the popular New York speakeasy-style bar. Though the A La Louisiane has not reached the heights of its whiskey-laced cousins like the Sazerac or Vieux Carré, it’s once again being made in select bars inside and outside of New Orleans.  

The drink begins with rye whiskey and sweet vermouth, a friendly duo that should appeal to Manhattan drinkers. From there, the herbal flavors can be punched up or scaled back depending on the amount of Bénédictine, Peychaud’s bitters and absinthe you use, but this recipe points you in the right direction.

• 2 ounces rye whiskey
• 3/4 ounce sweet vermouth
• 1/2 ounce Benedictine
• 3 dashes absinthe
• 3 dashes Peychaud’s bitters
• Garnish: maraschino cherry

1. Add the rye whiskey, sweet vermouth, Benedictine, absinthe and Peychaud’s bitters into a mixing glass with ice and stir until well-chilled.
2. Strain into a chilled coupe.
3. Garnish with a skewered maraschino cherry.

A useful guide turns confusion into a repeatable process. La Louisiane should leave you with measurements, shopping rules, and a short practice plan — not vague inspiration.

• Balance: spirit, sugar, acid, dilution.
• Temperature: cold glassware and solid ice.
• Freshness: citrus, herbs, and vermouth age in real time.
• Seasoning: salt, bitters, and peels change aroma dramatically.

1. Day 1–2: master one base recipe for A La Louisiane.
2. Day 3–4: change only one variable at a time.
3. Day 5: batch a small pitcher for guests.
4. Day 6–7: write your house ratio on a card and stick it inside the bar cabinet.

You need a jigger, shaker or mixing glass, strainer, and peeler. You do not need twelve obscure tinctures on day one. Spend on ice trays and fresh produce before collectible glassware.

Too hot? Dilute longer or lower the proof. Too flat? Add citrus oils or a pinch of salt. Too sweet? Cut syrup and extend stir time. These micro-fixes keep A La Louisiane consistent across nights.

Revisit this guide after a dozen serves. Your palate will change, and so will your preferred ratio. That loop — taste, note, adjust — is the real skill behind every confident pour.

• Primary bottle for La Louisiane
• Fresh citrus
• Simple syrup or quality liqueur
• Solid ice
• One reliable garnish