I must give a hearty thanks to Liquor.com for showcasing this cocktail in their email today. This Manhattan-esque tipple is easy to make, but yields complex flavors and nuances that are simply divine. Adding the herbaceous Benedictine and anise-forward Absinthe is pure genius to take the simple Manhattan to new heights. Regularly described as a cross between a Vieux Carre and a Sazerac, this cocktail has a long history in New Orleans, starting as the house cocktail for La Louisiane which opened in 1881. It is a relative newcomer on the classic cocktail resurgence, probably due to absinthe not being legal in the United States until 2007. Well, A La Louisiane, your arrival in my Inbox is timely indeed and I feel like I have just met a new ‘old friend’. May we enjoy many an evening together, Little Louie!

Chill a cocktail glass. In a mixing glass or shaker, add ice, whiskey, vermouth, Benedictine, absinthe, and bitters. Stir to chill thoroughly, approximately 30 seconds. Strain into a coupe or martini glass. Garnish with a cherry.

Enjoy!