A La Louisiane

By Steve Kilcullen Jump to Recipe

A classic from the jazz-soaked streets of New Orleans, the A La Louisiane is a great cocktail to celebrate Mardi Gras with at home.

The streets of the Big Easy were empty. The revelries from the night before had seemingly kept everyone in bed this morning. Right up until the crack of dawn, there was an almighty and joyous cacophony. Parades of people, throwing beads and articles of clothing here and there, had lined the cobblestone roads of the French Quarter. Jazz bands played with gusto and wild abandon. Drinks flowed like unending rivers, filling the air with the scent of booze and bitters. The bartenders and drink slingers were earning their tips, and then some, as they kept the undulating and sweating masses satiated with an overabundance of liquor.

And now the sun was shining, and the crowds had retreated back into their hotels and homes, hoping that the hangover wouldn’t be too bad. I, on the other hand, felt fantastic. My early morning flight had arrived without incident, and the breakfast I had of scrambled eggs, poutine and delectably crisp bacon put me in the perfect mood for a little investigating. You see, I wasn’t here in what many call the “Paris of the South” for Mardi Gras. No. I searched for a more quiet corner of the city, as my interest had been keenly piqued for a cocktail that was born here.

You see, I came across a recipe for a libation that has the curious and memorable name of A La Louisiane, and after a little digging, I discovered that this particular drink has been around since the late 1800s, when the hotel of the same name opened here in New Orleans in 1881. Restored in 2004 as the La Louisiane Bistro and Bar, the notorious mobsters that ran the place between the 1950s and 1980s have long since gone. And that was where the concoction I had to try was invented.

With nary a soul about and nothing looking like it was ready for customers, I strolled back to my hotel, where I noticed the friendly barkeep opening up for business in the restaurant. Too early for a cocktail? Not in this town. I sat on a stool, and politely requested the tipple that brought me all the way here. While the original place that served this elixir no longer exists the way it used to, the A La Louisiane, with its robust combination of rye whiskey, sweet vermouth, Bénédictine and absinthe, will keep that part of The Big Easy’s history alive with every sip.

What Is The Best Whiskey To Use In The A La Louisiane?

This is a classic and historic Southern cocktail. While any whiskey you have on hand will probably mix up nicely with the Bénédictine, sweet vermouth and Peychaud’s bitters, I like to make my drinks as “authentically” as possible. A spicy rye whiskey will add the perfect amount of bite, bringing some peppery notes along with some heat on the finish. Bulleit and High West are what I have at home right now, and I usually keep them on hand. Both are excellent, and they sell a few different aged versions to choose from. Knob Creek makes a fantastic dram, and if you want some real New Orleans vibes, grab a bottle of Sazerac rye.

WHAT GLASSWARE AND GARNISH IS USED?

Chill a cocktail glass or coupe in the freezer for at least fifteen minutes before serving. Once your drink is poured in, garnish with a maraschino cherry and hold the glass by its stem. This will keep your fingers from warming up your drink too quickly.

WHAT IS A GOOD SUBSTITUTE FOR ABSINTHE?

For years, when absinthe wasn’t available, New Orleans mixologists would use the locally-produced Herbsaint in their cocktails as a substitute. Anise flavored and about 90 proof, Herbsaint is available at many liquor stores and will give your cocktail the flavor you’re seeking.

Other Cocktails From New Orleans Worth Trying

Can’t tear yourself away from the everyday grind to go explore the streets of New Orleans for that special drink you’ve been thinking about? That’s okay. I can’t either. Doesn’t mean you shouldn’t make plans though. You never know what tomorrow will bring. And the good news is that Twist & Toast has a number of classic recipes straight from the Big Easy that you can make wherever you are in the world. Try some of these out this evening. Each sip has a little bit of history.

• Vieux Carré – Similar to tonight’s drink, this one is dark, strong and smooth.
• Brandy Crusta – With a sugar “crust” on the rim, this citrus and brandy-based tipple is a sweet one.
• Sazerac – Considered one of the very first cocktails, the Sazerac is a New Orleans favorite.
• New Orleans Hurricane – This recipe is a sweet, tall and powerful treat.