The Louisiana cocktail is one of those drinks that feels like a celebration in a glass. It’s bold, a little mysterious, and packed with layers of flavor-sweet, spicy, and just the right amount of bitter. This has been my go-to cocktail for summer nights on the porch, especially when I’m craving something with a little Southern charm. Whether you’re new to mixing cocktails or just looking for something with a New Orleans flair, this drink is a real gem.
Louisiana
Ingredients
Serves: 1
Prep Time: 5 minutes
You’ll need:
– 2 oz (60 ml) rye whiskey
– 1 oz (30 ml) sweet vermouth
– 1/4 oz (7.5 ml) Bénédictine (an herbal liqueur with a slightly sweet, spiced flavor)
– 3 dashes Peychaud’s bitters (a classic New Orleans-style bitters-slightly floral and bright)
– 1/2 oz (15 ml) absinthe (used as a rinse for aroma and depth)
– Lemon peel, for garnish
Glass: A rocks glass is ideal, but a stemmed cocktail glass works too if you prefer a more elegant look.
Method
- Chill your glass. Pop your rocks glass in the freezer or fill it with ice water while you prep the drink.
- Mix the drink. In a mixing glass, combine rye whiskey, sweet vermouth, Bénédictine, and bitters. Add ice and stir for about 20-30 seconds. You want the drink to be nicely chilled and just a bit diluted.
- Prep the glass. Dump the ice water (if you used it) and pour the absinthe into the empty rocks glass. Swirl it around to coat the inside, then pour out the excess. This step adds a subtle aroma that really brings the cocktail to life.
- Strain and garnish. Strain your cocktail into the prepared glass. Twist a lemon peel over the top to release the oils, then drop it in or rest it on the rim.
Tips & Tricks
– If you’re new to absinthe, go easy-it’s strong. The rinse is just enough to add depth without overpowering the drink.
– No Bénédictine? Try a splash of another herbal liqueur like Chartreuse or Drambuie. It’ll change the flavor slightly but still keep that rich, spiced character.
– Don’t skip the lemon peel-it brightens the whole drink.
Make-Ahead & Storage
You can mix the rye, vermouth, Bénédictine, and bitters ahead of time and store it in a sealed jar in the fridge for up to 2 days. When you’re ready to serve, just stir it with ice, rinse your glass with absinthe, and garnish.
What It Tastes Like
The Louisiana is bold but smooth. You get a warm, spicy kick from the rye, balanced by the sweetness of vermouth and the herbal complexity of Bénédictine. The bitters round it out with a floral edge, and the absinthe adds a whisper of licorice on the nose. It’s a cocktail that lingers and evolves as you sip.
I’ve made this drink countless times, and here’s a tip I learned while perfecting this recipe: don’t rush the stir. A good 20-30 seconds with ice gets everything just cold enough and blends the flavors beautifully.
What to Serve with It
This cocktail pairs well with rich or spicy foods, especially if you’re planning a Southern-inspired menu.
– Cajun-spiced shrimp or andouille sausage: The drink’s bittersweet notes cut through the spice nicely.
– Oysters on the half shell: The briny freshness is a great contrast to the cocktail’s richness.
– Dark chocolate desserts: A square of dark chocolate or a flourless chocolate cake makes a perfect match for the cocktail’s herbal, boozy backbone.
Recipe Variations
Want to shake things up? Try one of these fun twists:
Autumn Louisiana
– Add a dash of cinnamon syrup to the original recipe.
– Great for cozy evenings when you want something warming.
Summer Breeze Louisiana
– Muddle a few fresh berries (like blackberries or raspberries) in the mixing glass before adding the other ingredients.
– Strain well and garnish with a berry skewer for a fruity twist.
Creole Louisiana
– Swap Peychaud’s bitters for Creole bitters to deepen the spice and earthy notes.
Virgin Louisiana
– Use non-alcoholic whiskey, sweet vermouth alternatives, and bitters.
– Add a splash of lemon juice and garnish with fresh mint for a refreshing mocktail.
Helpful Q&A
Can I make this ahead?
Yes! Just mix everything but the absinthe and lemon peel, and store it chilled. Stir with ice and finish the garnish when ready to serve.
What if I don’t have rye whiskey?
You can use bourbon for a sweeter, smoother version. Regular whiskey works too, but rye gives the drink that signature spicy kick.
Is there a non-alcoholic version of Peychaud’s bitters?
Yep! Look for non-alcoholic bitters online or in specialty stores. They’re perfect for mocktail versions.
What if I don’t like absinthe?
You can skip it, or use just a few drops instead of a full rinse. It’s all about balance.
Can I make it nut-free?
The classic recipe doesn’t contain any nuts, but always double-check your liqueurs and bitters just to be safe.
Final Notes
The Louisiana cocktail is a beautiful blend of heritage, flavor, and a touch of flair. It’s easy to make once you’ve got the ingredients and is a guaranteed crowd-pleaser for cocktail night. Serve it up with a little music and some good food, and you’ve got yourself a true taste of the South.
