The La Louisiane cocktail, a sophisticated and spirit-forward drink, is experiencing a resurgence in popularity. This classic New Orleans concoction, with its complex layers of flavor, offers a glimpse into the city’s rich cocktail history. Often compared to the Sazerac and Vieux Carré, the La Louisiane holds its own with a unique profile that balances the boldness of rye whiskey with the sweetness of vermouth and the herbal notes of Bénédictine and absinthe.
A Historic Sip
The La Louisiane’s origins are rooted in the late 19th century, named after the historic Restaurant de la Louisiane, which opened its doors in 1881. This iconic establishment, a renowned rendezvous for those who appreciated fine Creole cuisine, was the birthplace of this distinctive cocktail. The drink first appeared in print in Stanley Clisby Arthur’s 1937 book, Famous New Orleans Drinks and How to Mix ‘Em, where it was described as the restaurant’s signature cocktail.
The original recipe, as documented by Arthur, called for equal parts rye whiskey, sweet vermouth, and Bénédictine. However, like many classic cocktails, it has been adapted and refined over time. While the exact date of the cocktail’s invention remains unknown, its association with the restaurant places it sometime between 1881 and 1932, when the original restaurant closed. It’s a cocktail that has largely flown under the radar for decades but is now gaining well-deserved recognition as a must-try for any cocktail aficionado.
The La Louisiane Recipe: A Symphony of Flavors
The La Louisiane is not a cocktail for the faint of heart. Its robust character comes from a combination of carefully selected ingredients. Here’s a breakdown of what goes into this complex concoction:
Core Ingredients:
- Rye Whiskey: The backbone of the cocktail, rye whiskey provides a spicy, bold character that sets it apart from bourbon-based drinks. Overproof rye, like Wild Turkey 101 or Sazerac Rye, is often recommended for an extra kick.
- Sweet Vermouth: This fortified wine adds a layer of sweetness and complexity, balancing the whiskey’s intensity. Brands like Cocchi Vermouth di Torino, Dolin Rouge, or Carpano Antica are frequently chosen for their rich flavor profiles.
- Bénédictine: This French herbal liqueur brings an array of complex, sweet, and herbal notes. Made with 27 herbs and spices, its unique character adds depth and aromatic intrigue.
- Absinthe: A crucial component, a few dashes of absinthe contribute a distinct anise flavor, adding a subtle layer of bitterness and complexity. If absinthe is not available, substitutes like Herbsaint, Pernod, or Ricard can be used, although they may not offer the exact same flavor profile.
- Peychaud’s Bitters: These New Orleans-made bitters add a touch of spice and complexity. They also provide a signature red hue.
Variations and Recommended Proportions
While the original recipe called for equal parts of rye, vermouth, and Bénédictine, modern variations tend to favor a stronger rye presence. Here are a few different ingredient ratios that can be used to make a La Louisiane:
- Modern Approach (More Spirit-Forward):
- 1 ¾ oz rye whiskey
- ¾ oz sweet vermouth
- ½ oz Bénédictine
- 5 dashes absinthe
- 5 dashes Peychaud’s bitters
- Traditional (Equal Parts) Approach
- ¾ oz rye whiskey
- ¾ oz sweet vermouth
- ¾ oz Bénédictine
- 3-4 dashes absinthe
- 3-4 dashes Peychaud’s bitters
- Another Popular Option
- 2 oz rye whiskey
- ¾ oz sweet vermouth
- ¾ oz Bénédictine
- 3 dashes absinthe
- 3 dashes Peychaud’s bitters
- Slightly Less Spirit Forward Option
- 1 ½ oz rye whiskey
- 1 oz sweet vermouth
- ½ oz Bénédictine
- 1 tsp Absinthe
- 3 dashes Peychaud’s bitters
Preparation
- Chill: Begin by chilling a coupe or martini glass.
- Combine: In a mixing glass, combine all ingredients with ice.
- Stir: Stir well for about 30 seconds to ensure the drink is thoroughly chilled and properly diluted.
- Strain: Strain the mixture into the chilled glass.
- Garnish: Garnish with a maraschino cherry or a skewered candied cherry.
Key Ingredients in Detail
- Rye Whiskey: Known for its spicy and bold character, rye whiskey is the preferred base for a La Louisiane. Brands such as Rittenhouse 100 proof Rye and Sazerac Rye are often recommended.
- Sweet Vermouth: This fortified wine contributes a rich, sweet, and slightly bitter element. Popular choices include Cocchi Vermouth di Torino, Dolin Rouge, Carpano Antica, and Mancino, all of which bring unique complexities to the cocktail.
- Bénédictine: This unique liqueur, with its blend of 27 herbs and spices, is an essential ingredient in many classic cocktails. Its complex flavor profile, with notes of honey, baking spices, and a hint of orange peel, makes it a versatile addition. It’s not just used in the La Louisiane, it is also used in the Vieux Carré, Chrysanthemum, and Bobby Burns. It can also be used to make a Bénédictine sour, which is similar to a whiskey sour.
- Absinthe: The anise flavor of absinthe is critical in the La Louisiane, adding a layer of complexity and a subtle bite. While some prefer authentic absinthe, substitutes like Herbsaint, are also used.
- Peychaud’s Bitters: These bitters are a staple in New Orleans cocktails, offering a distinctive flavor that is both spicy and floral.
Why This Cocktail Stands Out
The La Louisiane, while similar to the Sazerac and Vieux Carré, presents a unique drinking experience. It forgoes the cognac found in the Vieux Carré, amplifying the rye whiskey’s character. The inclusion of Bénédictine introduces a sweet and herbal complexity not present in the Sazerac, creating a richer and more layered drink. Its boldness, coupled with its balance, makes it an ideal choice for those seeking a sophisticated, spirit-forward cocktail.
The La Louisiane’s revival is a testament to its timeless appeal. It is more than just a cocktail; it’s a taste of history, a tribute to New Orleans’ vibrant cocktail heritage. Its complexity invites exploration, and its unique character makes it a standout addition to any cocktail menu or home bar. This drink is sure to please any palate with an appreciation for carefully crafted, bold flavors.
