“This is the special cocktail served at Restaurant de la Louisiane, one of the famous French restaurants of New Orleans, long the rendezvous of those who appreciate the best in Creole cuisine. La Louisiane cocktail is as out-of-the-ordinary as the many distinctive dishes that grace its menu.”
Stanley Clisby Arthur wrote that in 1937 in his now-classic cocktail compendium, “Famous New Orleans Drinks and How to Mix ‘Em.” La Louisiane, which opened in 1837, is still in operation today, offering dishes as mouthwatering as in Arthur’s day.
Cocktail à la Louisiane
1/3 jigger or 1/2 ounce rye whiskey
1/3 jigger or 1/2 ounce vermouth
1/3 jigger or 1/2 ounce Benedictine
3-4 dashes Pernod or other absinthe substitute
3-4 dashes Peychaud bitters
Mix in a barglass with lumps of ice. Strain into a cocktail glass in which has been placed a maraschino cherry.
Makes 1 cocktail.
Source: “Famous New Orleans Drinks and How to Mix ‘Em” by Stanley Clisby Arthur