De La Louisiane

Rye, Bianco (or Rosso) Vermouth, Benedictine, Absinthe, New Orleans Red Bitters. Yet another stunning Manhattan riff, but this time with a bit more herbal botanical flare from the use of Benedictine DOM. I've found Benedictine to be a wonderful cocktail modifier and continue to discover fabulous recipes that call for it.

De La Louisiane

Quinn Palmer

Servings

1

Prep Time

2 minutes

Category

Cocktail Recipe

This recipe originally calls for a Rosso Vermouth, but we found it pretty darn fabulous using our Bianco Vermouth for a little more vibrancy. Feel free to use either or! 

De La Louisiane

Ingredients

  • 30 mL (1 oz) Straight Rye Whisky (50% ABV) / Porty Spice - Stillhead Distillery

  • 30 mL (1 oz) Bianco Vermouth / Esquimalt

  • 22 mL (¾ oz) Benedictine D.O.M. Liqueur

  • 5 mL (1/6 oz) Absinthe / Arbutus Distillery

  • 2 Dashes New Orleans Red Bitters / Rootside Bitters

  • 10 mL (⅓ oz ) chilled water

Directions

  1. Stir all ingredients with ice until chilled and strain into a chilled coupe glass. Garnish with two maraschino cherries (luxardo).

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