De La Louisiane

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Cocktail History

The De La Louisiane, also sometimes called the La Louisiane or Cocktail à la Louisiane (all of which mean “From Louisiana” in French), is a classic cocktail made with a dark and complex mix of famed New Orleans ingredients. It was first noted in a 1937 book specifically about the cocktails of the city and was the house drink of Restaurant La Louisiane because it paired well with their rich and spicy Creole cuisines. 

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Rye: This is the base spirit. We chose Sazerac Rye 18-Year-Old Kentucky Straight Rye Whiskey because it’s a nice, spicy rye with notes of vanilla, pepper, and herbs.

Bénédictine: This is a spiced floral liqueur. It’s made from twenty-seven different spices and herbs that gives adds the liqueurs unique taste that really can’t be replicated by using substitutes.

Sweet Vermouth: This is a fortified wine that adds sweetness. We used Carpano Antica Formula Vermouth because it’s Alex’s favorite sweet vermouth, with dark notes of herbs, figs, licorice, cinnamon, and cocoa.

Absinthe: This is a spirit that adds its distinct licorice aroma. We used Amerique 1912 Absinthe Verte made by Great Lakes Distillery in Milwaukee, Wisconsin because it’s made locally to us.

Peychaud’s Creole Bitters: These add Peychaud’s unique Creole flavors, including licorice, saffron, citrus peel, vanilla, nuts, anise, cherry, nutmeg, clove, and caramel.

Cherry: This is the garnish. We prefer Luxardo Maraschino cherries.

Tasting Notes

The De La Louisiane begins with strong, tingling aromas of absinthe and mixed spices, continues into a spicy rye flavor that’s complemented by the vermouth’s sweetness, and features the backbone of different mixed herbs and spices, anise especially, that linger on the back of the tongue long after you swallow.

Our Opinion of This Cocktail Recipe: This recipe is no joke when it comes to booziness and complex flavor. Alex loved absolutely everything about it, while Kendall thought the absinthe was still a bit too prevalent for her liking.

Recipe

This cocktail recipe was adapted from The Essential Cocktail Book: The Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.

AuthorThe Essential Cocktail BookPrep Time5 minsRating

Ingredients
 2 oz Rye
 ¾ oz Bénédictine
 ½ oz Sweet Vermouth
 3 dashes Absinthe
 3 dashes Peychaud's Creole Bitters
 1 Cherry

Method
1

Add rye, Bénédictine, sweet vermouth, absinthe, bitters, and ice to a mixing glass.

2

Stir for 30-45 seconds.

3

Strain into a cocktail glass.

4

Garnish with cherry.

Ingredients

Ingredients
 2 oz Rye
 ¾ oz Bénédictine
 ½ oz Sweet Vermouth
 3 dashes Absinthe
 3 dashes Peychaud's Creole Bitters
 1 Cherry

Directions

Method
1

Add rye, Bénédictine, sweet vermouth, absinthe, bitters, and ice to a mixing glass.

2

Stir for 30-45 seconds.

3

Strain into a cocktail glass.

4

Garnish with cherry.

De La Louisiane

Tools & Glassware We Recommend

More Rye Cocktails

If you like this rye cocktail recipe, here are a few others we’ve tried that you may enjoy:

 Vieux Carré: A rye and brandy cocktail made with sweet vermouth, Bénédictine, Peychaud’s Creole bitters, Angostura aromatic bitters, and an orange peel

 Brooklyn: A rye cocktail made with dry vermouth, maraschino liqueur, and Amer Picon

 Mott & Mulberry: A rye cocktail made with Luxardo Amaro Abano, apple cider, lemon juice, Demerara syrup, and apple slices

 Falling Leaves: A rye cocktail made with Amaro Montenegro, toasted fig syrup, chocolate bitters, and an orange slice

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