Friday Cocktail: La Louisiane

First published in Stanley Arthur's 1937 classic Famous New Orleans Drinks and How to Mix 'Em, the Cocktail á la Louisiane is more obscure than other New Orleans classics, though no less delicious. Think of it as a cross between a Manhattan, a Sazerac, and a Vieux Carré. Perfect for Mardi Gras. 

Cheers!

Cocktail á la Louisiane

Ingredients:

- 1 oz. Rittenhouse Rye*
- 1 oz. Carpano Antica Sweet Vermouth*
- 1 oz. Benedictine*
- 3 dashes Peychaud's Bitters
- 3-4 dashes Herbsaint (or Absinthe)

Fill a mixing glass with ice and add the rye, vermouth, Benedictine, Peychaud's and Herbsaint.  Stir 30 seconds and strain into a cocktail glass. Garnish with Luxardo Maraschino cherry.

*The original recipe calls for .75 oz. each of the Rye, Vermouth, and Benedictine, but that makes a very small cocktail.