De La Louisiane
Stir with ice in a mixing glass. Strain into a chilled cocktail glass.
2 oz rye whiskey (6 cl)
3/4 oz Benedictine (2 cl)
3/4 oz sweet vermouth (2 cl)
3 dashes Peychauds bitters
3 dash absinthe
Garnish with three brandied cherries
Serve in a cocktail glass (6.0 oz)
Adapted from The PDT Cocktail Book by Jim Meehan. Essentialy that’s A la lousiane but with upper amount of rye whiskey.