More formally known as Cocktail à la Louisiane, this pastis-tinged combination of whiskey, sweet vermouth, and Benedictine is a simple and delicious cocktail, inexplicably missing from the published cocktail repertoire. It appears in the 1937 Famous New Orleans Drinks and How To Mix ‘Em, where S. C. Arthur recorded it as the signature drink of New Orleans’ Restaurant de la Louisiane. And then it disappears completely.

La Louisiane is a cross between the Sazerac and the Manhattan. It has some of the characteristics of each, with the aromatic, herbal depth and richness of Manhattan, and the characteristic anise nose and finish of the Sazerac’s absinthe.

The drink should be made very small, and very, very cold. These flavours are rich and voluptuous mix. They will become unbalanced and cloying if you let them warm up. And they make a fine aperitif cocktail.


  • ¾ ounce rye (Bulleit Bourbon)
  • ¾ ounce sweet vermouth 
  • ¾ ounce Benedictine
  • 3 dashes Peychaud’s bitters
  • dash of absinthe