Created in the late 1800s as the house cocktail for the iconic New Orleans’ restaurant, Restaurant La Louisiane, this Sazerac-adjacent recipe exhibits the perfect balance of herbal and bitter and sweet.
- 2 oz Distiller’s Reserve Rye Whiskey
- 3/4 oz Dolin Rouge
- 1/2 oz Benedictine
- 3 dashes absinthe
- 3 dashes Peychaud’s Bitters
- Maraschino cherries for garnish
Add all ingredients to a mixing glass with ice and stir until well-chilled. Strain into a chilled coupe. Garnish with a maraschino cherry.
