La Louisiane

The La Louisiane is a classic New Orleans cocktail made with rye whiskey, sweet vermouth, Bénédictine, and Peychaud's bitters with a rinse of Herbsaint or absinthe. The Vieux Carré, created at the Hotel Monteleone's Carousel Bar, uses rye whiskey and Cognac with Bénédictine and both Peychaud's and Angostura bitters. Both are spirit-forward New Orleans classics, but the La Louisiane leans fully on rye whiskey while the Vieux Carré splits its base with Cognac.

The classic La Louisiane calls specifically for Peychaud's bitters, which originated in New Orleans and complements the rye whiskey and Bénédictine's herbal sweetness. Some modern variations add Angostura as well, but the traditional recipe from the Hotel La Louisiane era sticks to Peychaud's only.

Yes, absinthe is a direct substitute for Herbsaint in the La Louisiane rinse — Herbsaint was itself created in New Orleans as a local absinthe substitute during the early 20th century. Pastis brands like Pernod or Ricard will also work in a pinch, though they are slightly sweeter than true Herbsaint or absinthe.

Bénédictine is essential — it provides the signature honeyed, herbal complexity that distinguishes the La Louisiane from other rye-based cocktails. Skipping it would leave you with essentially a rye and sweet vermouth drink, which would taste noticeably thinner and lack the layered sweetness the cocktail is known for.