Celebrate the anniversary of the repeal of Prohibition (Dec. 5) with a Cocktail à La Louisiane, a New Orleans classic that tastes like a delicious blend of a Manhattan and a Sazerac. We usually use Rittenhouse rye as the base spirit for this cocktail, but when we splurge, we mix with Thomas H. Handy Sazerac, a barrel-strength rye loaded with the lingering flavors of orange spice, caramel, nut and leather. To make a Cocktail à La Lousiane, stir together 1½ ounces rye whiskey, ¾ ounce Punt e Mes vermouth, ¾ ounce Benedictine, 1 dash Peychaud’s bitters and 1 dash absinthe in a glass filled with ice. Strain into a chilled cocktail glass and garnish with a lemon twist.
This article appears in December 2014.
