A Cocktail that I have not heard of until recently, the La Louisane hails from New Orleans. I certainly think that with the ingredients it will have an interesting array of flavours, although I guess for an upand coming bar there are two ways of looking at it.
One: It will be a unique feature in the bar and for those people that enjoy cocktails of this nature that would be a draw for them to come. Two: You would need alternative drinks/cocktails for the Absinthe, Benedictine and Peychaud’s Bitters in order to warrant having the drink on the menu. I’ve yet to taste this myself but will do so when I get the oportunity.
60ml Rye Whiskey (Whistlepig 10 year old rye whiskey)
15ml Sweet Vermouth (Antica Formula Carpano Sweet Vermouth)
3 dashes Peychaud’s bitters
2 dashes absinthe
Maraschino cherry, to garnish (Luxardo)
In a cocktail shaker filled with ice, combine the rye with the vermouth, Benedictine, bitters, and absinthe. Stir and strain into a chilled coupe glass and garnish with a cherry.
I think as with the Manhatten, I would use the Whistlepig 10 year old rye whiskey and the Antica Formula Carpano Sweet Vermouth.The other ingredients would be as above. I do wonder if the cost of this cocktail would be quite restrictive if using the best ingedients.