À La Louisiane doesn’t enjoy as much attention as drinks like the Sazerac, Ramos Gin Fizz, and Vieux Carré, but this wonderful cocktail is New Orleans through and through. Unraveling the mysteries and magic of this cocktail, we’re joined today by William Elliott, managing partner and executive bar director of New York’s Maison Premiere, a veritable love letter to that grand city and its numerous great cocktails. Listen on to learn Elliott’s À La Louisiane recipe — and don’t forget to like, review, and subscribe! 

William Elliott’s À La Louisiane Recipe 

(As featured in The Maison Premiere Almanac) 

Ingredients 

- 5 dashes absinthe, such as La Muse Verte 

- 5 dashes Peychaud’s bitters 

- ½ ounce Bénédictine

- ¾ ounce sweet vermouth, such as La Quintinye Rouge  

- 1 ¾ ounces overproof rye whiskey, such as Wild Turkey 101 

- Garnish: skewered candied cherry 

Directions 

1. Add all ingredients to a mixing glass with ice. 

2. Stir rapidly until chilled and strain into a chilled Nick & Nora glass. 

3. Garnish with a skewered candied cherry. 

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