De La Louisiane Recipe

Chill glass

Place a rocks or coupe glass in the freezer for a few minutes or fill it with ice water to chill while you prepare the cocktail.

Absinthe rinse

Pour the 1/4 tsp absinthe into the chilled glass, swirl to coat the inside thoroughly (about 5–10 seconds), then discard excess by pouring out into a sink or back into the bottle if desired. Set the rinsed glass aside.

Combine ingredients

In a mixing glass add 2 oz rye whiskey, 3/4 oz sweet vermouth, 1/4 oz demerara (or simple) syrup, and 3 dashes Peychaud's bitters.

Add ice and stir

Fill the mixing glass with plenty of ice. Stir gently but steadily for 20–30 seconds (or until the outside of the mixing glass becomes very cold and the mixture is properly diluted, roughly 15–20% dilution). This integrates the syrup and chills the cocktail without over-diluting.

Strain

Discard the ice or water used to chill the serving glass. Double-strain the stirred cocktail into the absinthe-rinsed glass over one large ice cube or serve up (without ice) depending on preference. A single large cube in a rocks glass is traditional for a short, sippable presentation.

Express and garnish

Express the oils of an orange twist over the cocktail by holding the peel over the glass and giving it a firm squeeze to release oils, then rub the peel rim on the glass and drop it in. If using, add one luxardo or brandied cherry as an additional garnish.

Serve immediately and enjoy. The Peychaud's provides a bright, slightly anise-laced bitterness that, together with the absinthe rinse, gives the rye-vermouth base a distinctly Creole character reminiscent of New Orleans.