A La Louisiane
A spicier, rye-forward version of a cocktail that originated in New Orleans in the nineteenth century.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| rye whiskey | 1 ¾ oz50 ml1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| sweet vermouth | 3.4 oz100 ml2 oz60 ml2 ⅞ oz85 ml3 ⅞ oz115 ml4 ⅞ oz145 ml5 ⅞ oz175 ml |
| Benedictine | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml |
| absinth | 3 dashes |
| Peychaud’s Bitters | 3 dashes |
Rescaled to your 1 oz30 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ¾ oz50 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ¾ oz50 ml.
Tools
Missing something? Find ingredients and bar tools in the Stock Up tab. Some links may earn us a commission.
Method
- Chill the coupe in the freezer.
- Add everything to a mixing glass, fill it two-thirds with ice, and stir until cold.
- Strain into the chilled coupe. Garnish with the Amarena cherry.
Mixology by Whiphttps://mixologybywhip.com/recipes/a-la-louisiane
MOpen in Mixology by WhipCheck it against what's behind your bar, save it, time the build→