De La Louisiane

The De La Louisiane is a classic New Orleans cocktail that omits the cognac found in the traditional Vieux Carré, focusing purely on rye whiskey. It also drops the sweet vermouth, relying instead on Benedictine liqueur and Peychaud’s bitters to provide its complex sweetness. It is essentially a darker, more herbal riff on the Manhattan.

The De La Louisiane is traditionally served in a rocks glass over one large ice cube. The large cube is preferred because it melts much slower than standard ice cubes, preventing the strong spirit-forward drink from becoming overly diluted. It is usually garnished with a single brandied cherry.

Benedictine is an herbal liqueur produced in France that brings notes of honey, citrus, and warm spices to the De La Louisiane. When paired with the spicy bite of the rye whiskey, it creates a rich, velvety mouthfeel. It acts as the primary sweetening agent in place of syrup or vermouth.

The cocktail was created in the late 1800s at the Restaurant de la Louisiane, a famous Creole eatery in New Orleans. It was later popularized in cocktail books by legends like Stanley Clisby Arthur. It remains a staple in the historical cocktail renaissance of the French Quarter.