Meet the Vieux Carré’s American Cousin, La Lousiane.

Here’s another stirred cocktail with roots in Louisiana. This recipe first appeared in 1937 and was the house cocktail at the historic New Orleans restaurant of the same name. It’s a rye-forward cousin to the Vieux Carré and still maintains the delicate balance despite the addition of rye and absinthe.

This is one you’ve got to try, cheers y’all.

ingredients:

• 2 oz | 60 ml Rye Whiskey

• ¾ oz | 22.5 ml Sweet Vermouth

• ¼ oz | 7.5 ml Benedictine

• 3 Dashes Peychaud’s bitters

• Flamed Absinthe Rinse

• 3 Maraschino cherries (Garnish)

tools:

• Mixing Glass

• Jigger (Japanese Style)

• Barspoon

• Julep Strainer

• Glassware

• Other Tools

• Complete Bartending Set

instructions:

Stir and strain into a chilled absinthe rinsed glass. Garnish with lemon twist.

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Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!