New Orleans, United States

La Louisiane

Also known as Louisiane, Louisiana Cocktail

A rich, herbal New Orleans classic that drinks like a sweeter, spicier Manhattan with an anise kick.

herbalanisesweetspicyryenew orleansafter-dinnerspirit-forward

ABV

Difficulty

Overview

What this drink is like

The first sip hits you with sweet vermouth and anise from the absinthe rinse, followed by the spicy warmth of rye. The middle is thick and herbal thanks to Bénédictine, and the finish lingers with baking spice and a gentle bitterness.

Who will like it

For people who like spirit-forward, herbal drinks with a noticeable sweetness and anise notes.

When to drink

This makes a great after-dinner sipper or a late-night drink when you want something slow and warming.

Ordering tip

Ask for it with a lighter absinthe rinse if you don't want black licorice taking over the whole glass.

Ice: NoneTemp: ColdCost: $4–$7Glass: CoupeBatch-friendlyMake ahead

Flavor

Taste profile

La Louisiane is a heavy, sweet, and herbal sipper that coats your mouth with honey and spice. The absinthe rinse jumps out first with a black licorice scent, but the rye whiskey and Bénédictine quickly take over with a thick, warming sweetness. It's a drink that reveals different herbs and spices as you work through it, finishing with a lingering, spiced warmth.

Finish: The finish runs long and warm, leaving behind baking spices from the rye and a lingering herbal sweetness.

Primary tastes

sweetherbalspicy

Secondary

bitterearthy

Aroma

anisehoneyrye graincitrus oil

Bitternessmoderately low
The Peychaud's and vermouth bring a mild bitterness, but the sugar dominates.
Sweetnessvery sweet
With equal parts sweet vermouth and Bénédictine, this drink leans heavily into dessert territory.
Strengthmoderately strong
The rye and Bénédictine hold their own, but the lower-proof vermouth brings the overall ABV down a bit.
Refreshingheavy and warming
This is a slow-sipping, rich drink meant to warm you up rather than cool you down.
Creaminesssyrupy body
The Bénédictine and sweet vermouth give it a thick, velvety mouthfeel without being creamy.
Complexityhighly complex
The blend of rye spice, Bénédictine herbs, absinthe anise, and vermouth botanicals creates a deeply layered flavor.

Recipe

Make it at home

Stirred · Coupe · equal parts on Rye Whiskey. Rye adds a spicy backbone that cuts through the sweetness.

Before you start

Put your coupe glass in the freezer for a few minutes to get it frosty. Get your ice ready—you'll need a good handful for stirring.

Ingredients

Rye WhiskeyBase SpiritRye adds a spicy backbone that cuts through the sweetness.30ml
Sweet VermouthVermouthA good quality sweet vermouth like Carpano Antica works well here.30ml
BénédictineLiqueurBrings honeyed, herbal sweetness.30ml
AbsintheLiqueurUsed as a rinse; Herbsaint or pastis work too.1 barspoon (3ml)
Peychaud's BittersBittersAdds floral anise notes.2 dashes
Lemon peelGarnish1 twist
Maraschino cherryoptionalGarnishLuxardo style preferred.1 piece

Garnish: Lemon twist, Maraschino cherry

Tools

Mixing glass · Mixing
Stirring the drink to chill and dilute without making it cloudy.
At home: Large pint glass
Bar spoon · Mixing
Stirring the ice and ingredients together smoothly.
At home: Long dinner knife handle
Jigger · Measuring
Measuring the equal parts ingredients accurately.
At home: Measuring spoons
Hawthorne strainer · Straining
Straining the ice out of the mixing glass.
At home: Slotted spoon
Coupe · Serving
Serving the drink chilled without ice.
At home: Any small wine glass
Vegetable peeler · Garnish
Cutting a clean lemon twist for the garnish.
At home: Paring knife

Steps

1
Pour a small splash of absinthe into your chilled coupe glass. Swirl it around so the absinthe coats the entire inside of the glass, then dump out the excess. You just want a thin film left behind to scent the drink.
!Leaving too much absinthe in the glass will overpower the other ingredients.
2
Add 30ml rye whiskey, 30ml sweet vermouth, and 30ml Bénédictine to your mixing glass. Drop in 2 dashes of Peychaud's bitters. This equal-parts mix is going to be pretty sweet, so the dilution from stirring is key.
!Using cheap vermouth or Bénédictine will make the drink taste flabby and cloying.
3
Fill the mixing glass about three-quarters full with ice. Stir steadily for about 30 seconds until the outside of the glass feels very cold to the touch and the drink is well-chilled. You want the ice to melt just enough to soften the edges of the alcohol.
~30s
!Stirring too fast or chipping the ice will make the drink cloudy and water it down too quickly.
4
Place your Hawthorne strainer over the mixing glass and pour the drink into your absinthe-rinsed coupe. Take a lemon peel, give it a good twist over the surface of the drink to spray the oils, then drop it in or rub the rim with it. Serve it right away while it's ice cold.
!Forgetting to twist the lemon peel over the drink means missing out on the bright citrus oils that cut the sweetness.

Serve

Serve it right away while it's ice cold. The drink should be crystal clear with just a hint of amber from the vermouth and Bénédictine.

Variations

Ingredient substitutions

Each row shows what you can swap in place of an original ingredient, and how the drink changes.

Swap options for Rye Whiskey

Rye WhiskeyBourbon Whiskey
Match
Common availability
Rye Whiskey → Bourbon Whiskey: Makes the drink sweeter and rounder, losing the spicy bite of rye.

Swap options for Bénédictine

BénédictineDrambuie
Match
Common availability
Bénédictine → Drambuie: Adds a smoky honey and scotch note instead of the herbal sweetness.

Swap options for Absinthe

AbsintheHerbsaint
Match
Specialty availability
Absinthe → Herbsaint: Very similar anise profile, slightly sweeter and more accessible.

Similar cocktails

Cousin drinks that share DNA with this one — each profile stands on its own.

Similar cocktail

Vieux Carré

Vieux Carré adds Cognac and uses Angostura bitters instead of an absinthe rinse.

Match

Both drinks share a heavy, sweet, and herbal core, but La Louisiane leans into anise while Vieux Carré leans into rich fruit and warm baking spices.

In common: Equal parts structure, New Orleans origin, Herbal and sweet profile

Ingredients

Both share

Rye Whiskey, Sweet Vermouth, Bénédictine

Only in La Louisiane

Absinthe, Peychaud's Bitters

Only in Vieux Carré

Cognac, Angostura Bitters

Vieux Carré swaps the anise notes of the absinthe rinse for the fruity depth of Cognac and the baking spice of Angostura, making it slightly richer and less licorice-forward.

Flavor

Shared flavors

Thick, syrupy mouthfeel, Herbal sweetness from Bénédictine, Spicy rye backbone

How Vieux Carré differs

Less anise, More fruit and spice, Slightly higher ABV

View recipe & details →

Similar cocktail

Sazerac

Sazerac uses a sugar cube instead of sweet vermouth and Bénédictine, making it drier and more spirit-forward.

Match

La Louisiane is thick and dessert-like, while the Sazerac is lean, dry, and puts the raw flavor of the rye front and center.

In common: Absinthe rinse, New Orleans origin, Peychaud's bitters

Ingredients

Both share

Rye Whiskey, Absinthe, Peychaud's Bitters

Only in La Louisiane

Sweet Vermouth, Bénédictine

Only in Sazerac

Sugar cube

Replacing the sweet vermouth and Bénédictine with a simple sugar cube removes the heavy herbal sweetness and makes the rye the star of the show.

Flavor

Shared flavors

Anise aroma from the rinse, Rye spice, Served neat in a rinsed glass

How Sazerac differs

Much drier, Lighter body, Less herbal complexity

View recipe & details →

Similar cocktail

Manhattan

Manhattan uses Angostura bitters and skips the Bénédictine and absinthe, resulting in a simpler, drier drink.

Match

If a Manhattan is a dry, woody sipper, La Louisiane is its sweeter, heavier cousin that smells like a spice cabinet and tastes like honeyed licorice.

In common: Stirred, Spirit-forward, Served up

Ingredients

Both share

Rye Whiskey, Sweet Vermouth

Only in La Louisiane

Bénédictine, Absinthe, Peychaud's Bitters

Only in Manhattan

Angostura Bitters

The Manhattan relies on the interplay between rye and vermouth alone, while La Louisiane piles on herbal liqueurs and an anise rinse.

Flavor

Shared flavors

Sweet vermouth richness, Rye backbone, Warming finish

How Manhattan differs

Far sweeter, Thicker mouthfeel, Strong anise and herbal notes

View recipe & details →

History

Origin

The drink first appeared in Stanley Clisby Arthur's 1937 book 'New Orleans Drinks and How to Mix 'Em', named after the historic Restaurant La Louisiane in the French Quarter. It shares its New Orleans roots with other classic absinthe-rinsed cocktails like the Sazerac.

Creator: Stanley Clisby Arthur / Restaurant La Louisiane
Era: 1930s
Confidence

The original recipe uses equal parts rye, sweet vermouth, and Bénédictine, which is universally accepted, though some modern bars adjust the ratios to make it less sweet.

Practical

Tips & pitfalls

What works at home and what to skip when making this drink.

Tips

Worth knowing before you pour

Chill your glass in the freezer for at least 15 minutes beforehand.
Use a good quality sweet vermouth, as it makes up a third of the drink.
Don't skip the lemon twist; the oils cut through the heavy sweetness.

Avoid

Common mistakes

Leaving more than a thin coating of absinthe in the glass.
Using a cheap, thin sweet vermouth that will make the drink cloying.