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A La Louisiane, a New Orleans Classic

A drink with numerous retellings, the unapologetically boozy A La Louisiane cocktail came out of New Orleans in the 19th century, named for the hotel and restaurant where it was first mixed. “Its ingredients represented different parts of the world whose flavors culminated in a bold, balanced, yet smooth drink that rivaled the Sazerac and Old Fashioned,” says Reid Cooprider, bar manager at The Driftwood Room. Originally comprised of equal parts rye, sweet vermouth and Bénédictine, The Driftwood’s A La Louisiane goes rye-forward, accented by a French absinthe.

1¾ oz. rye
¾ oz. sweet vermouth
¼ oz. Bénédictine
3 dashes absinthe (The Driftwood uses Lucid)
3 dashes Peychaud’s Bitters
Tools: strainer
Glass: coupe
Garnish: Amarena cherry

Stir all of the ingredients in a mixing glass with ice. Strain into a chilled coupe and garnish.

Reid Cooprider, The Driftwood Room, Portland, Oregon

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