This cocktail is a derivative of the Vieux Carré or Manhattan, similar to both of those it has whiskey and vermouth and bitters. With the addition of Benedictine and the use of Peychaud’s bitters it is closer to the Vieux Carré. This cocktail, as the name suggests, is a Louisiana style cocktail, following the same rules I laid out in the previous post. While this is not as well known, it has existed since at least the 1930’s. For me this is an okay cocktail but nothing more, it seems a bit plain compared to the Vieux Carré, however it is slightly more interesting than the regular Manhattan. While none of the cocktails posted within the last week are beginners’ cocktails, these cocktails show how similar variations of the same cocktail and give an opportunity to experiment. In all it is an alternative for those who like the Manhattan or Vieux Carré to change things up if those cocktails are not to your taste, then this will not be a nice cocktail for you.

My Recipe:

• 2 oz (6 cl) Rye Whiskey
• 0.75 oz (2.25 cl) Benedictine
• 0.75 oz (2.25 cl) Sweet Vermouth
• 1 barspoon Absinthe
• 3 dashes Peychaud’s Bitters

Add the ingredients to a mixing glass with ice and stir. Strain into a chilled Nick and Nora glass, serve ungarnished.