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The La Louisiane cocktail. A cocktail coming from New Orleans, which you do not see in bars that often these days.
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Welcome to the Cocktail Spirit from the small screen network. I am you host Robert Hess. In this episode we are going to look at the La Louisiane cocktail, named after the hotel of Louisiane down in New Orleans. It is a drink I do not see that often in cocktail books and stuff like that, but it is an excellent drink. So, I recommend writing the recipe down and taking with you and see with the bartender near you can make it up. Let us take a look.
We start off simply with three quarters of an ounce of Rye whisky. Three quarters an ounce Benedictine, three quarters an ounce sweet vermouth. And dash of absinthe or absinthe substitute, I am using herbsaint here, which is a New Orleans absinthe substitute. And then straight in and for dash, what I am going to do is pour, just basically pour a small amount as I possibly can. And dash of Peychaud’s bitters. Set our ice and stir. You will notice I am stirring rather than shaking, because it has all clear ingredients in it, no juices, no milks, no eggs and stuff like that. So, I want to drink to be as clean as possible. We now strain that into a cocktail glass and garnish with a cherry.
And then we have the La Louisiane Cocktail.
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