c. 1890
Restaurant de la Louisiane, New Orleans

This is a lesser known but equally wonderful New Orleans cocktail. It’s a sort of meeting point between the venerable Sazerac and the Vieux Carré. Stanley Clisby Arthur, in his 1937 recipe book Famous New Orleans Drinks and How to Mix ‘Em, this was the house cocktail at the Restaurant de la Louisiane, “one of the famous French restaurants in New Orleans, long the rendezvous of those who appreciate the best in Creole cuisine.”

1 oz. Rittenhouse 100-Proof Rye
1 oz. Bénédictine
1 oz. Carpano Antica Sweet Vermouth
1/8 tsp. Herbsaint
3 dashes Peychaud’s Bitters

Directions: Stir in an ice-filled mixing glass and strain

Glass: Cocktail Coupe

Garnish: Maraschino Cherry

Tasting Notes: The rye of course stands out, but the Bénédictine offers some sweetness, which itself is mitigated by the presence of the vermouth. The resultant cocktail is complex and crisp, with a slow finish.