De La Lousianne

A New Orleans classic with rye spice and herbal depth.

Ingredients: 

. 5ml Local Absinthe 60%

. 50ml rye whisky

. 30ml red Vermouth

. 15ml Benedictine (or Bush Liqueur from Killara)

. 2 dashes Peychaud’s bitters 

. Maraschino cherries

Method:

1. Chill a coupe glass and rinse it with the absinthe. (Discard the excess or keep if you are feeling frisky.)
2. Add the rye whisky, red vermouth, Benedictine and Peychaud’s bitters to a mixing glass with ice. 
3. Stir until well chilled.
4. Strain into the prepared glass. 
5. Garnish with maraschino cherries.