De La Louisiane

Rye, sweet vermouth, Bénédictine, Peychaud's, absinthe rinse. Restaurant De La Louisiane, New Orleans, 1937. A Sazerac and a Vieux Carré shook hands.

Ingredients

• Rye Whiskey2 ounces
• Sweet Vermouth¾ ounce
• Bénédictine¾ ounce
• Peychaud's Bitters3 dashes
• Absinthe (rinse)0.13 ounce
• Brandied Cherry1 each

Directions

Rinse a chilled coupe with absinthe. Combine remaining ingredients in a mixing glass with ice. Stir until well-chilled. Strain into the rinsed coupe. Garnish with a brandied cherry.

Notes

Different from a Vieux Carré in the absinthe rinse and absence of cognac.