À La Louisiane
Stir with ice in a mixing glass. Strain into a chilled cocktail glass.
1½ oz rye whiskey (4.5 cl)
¾ oz Benedictine (2 cl)
¾ oz sweet vermouth (2 cl)
2 dashes Peychauds bitters
1 dash absinthe
Add lemon twist
Serve in a cocktail glass (6.0 oz)
Notes:
The A La Louisiane was the house special at Restaurant de la Louisiane restaurant in New Orleans which has been open since 1881. The recipe was first published in Famous New Orleans Drinks and How to Mix Them by Stanley Clisby Arthur in 1937
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