La Louisane

de-la-louisiane 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)
7.5ml Benedictine
3 dashes Peychaud’s bitters
2 dashes absinthe
Maraschino cherry, to garnish (Luxardo)

Method:
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.

Sources:
On Maraschino cherries
Sweet Vermouths
More on Sweet Vermouths
Rye Whiskey

The Manhattan

manhattan1A drink that I have been fascinated about for a while now is the Manhattan. I think it was to do with the picture that I found of it which happens to be the picture I have included in this post. The glass is clean, crisp and industrial looking and the dark liquid looks like it needs to be treated with respect.

I did some research on this cocktail because as with many cocktails the alcohol used makes the difference between a great cocktail and an average one, especially when that cocktail has few ingredients and doesn’t look like it is at home on a beach in Hawaii. The original information I found regard the drink said “The Manhattan is a classic cocktail believed to date back to the late 1800s. It’s made with a bracing mixture of bourbon or rye whisky mixed with sweet vermouth and a dash of Angostura bitters.

After looking around it would seem that rye whisky is the way to go on this one and so a further search highlighted 7 rye whiskies that would be suitable for making a Manhattan. Of course me being me I investigated the Whistlepig which is the best overall (according to a particular website anyway). It is available in the UK (some of the others don’t seem to be) although it doesn’t seem to be widely available so if I couldn’t source it I would go for Rittenhouse Rye or Bulleit Rye.

Of course whilst there is 50ml of whisky in your Manhattan you will need to add an additional 25ml of sweet vermouth. on investigating this there seems to be only one clear choice and so Antica Formula Carpano Vermouth will be the standard go to accompaniment for my Manhattans.

So here is your Manhattan

1: 50ml Whistlepig 10 year old rye Whiskey
2: 25ml Antica Formula Carpano Sweet Vermouth
3: 1 or 2 dashes of Angostura Bitters
4: 1 Whole Maraschino Cherry (chilled)

Method:
Take 1 ice laden Martini glass and set to one side. Put the Whistlepig 10 year old rye Whiskey, Antica Formula Carpano Sweet Vermouth and Angostura bitters in a cocktail shaker. Place a large handful of ice in the cocktail shaker and then swirl the contents (do not shake as the chipped ice will dilute the main event). Also the reason to put the ice in on top is that you don’t want the bitters to “get lost” amongst the ice.

Empty ice from Martini glass and place the cherry in the glass and strain the shaker contents into it and serve.

I would be really interested in other takes on this cocktail to see if there are any way to improve it.

SOURCES:
Sweet Vermouths
More on Sweet Vermouths
Rye Whiskey