1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur
Cocktail a la Louisiane 1/3 jigger rye whiskey 1/3 jigger Italian vermouth 1/3 jigger Benedictine
3-4 dashes absinthe substitute 3-4 dashes Peychaud bitters Mx in barglass with lumps of ice. Strain into a cocktail glass in which has been placed a maraschino cherry. This is the special cocktail served at RestuuTunt de lu Louisiune, one of the famous French restaurants of New Orleans, long the rendezvous of those who appreciate the best in Creole cuisine. La Louisiane cocktail is as out-of-the-ordinary as the many distinctive dishes that grace its menu.
Orange Whiskey Cocktail 1 jigger rye whiskey 1 jigger orange juice 1 jigger charged water 1 dash Peychaud bitters 1 lump sugar
Mix the ingredients in a barglass, pour into a shaker with crushed ice and shake vigorously. Strain into chilled cocktail glass. Prepare in generous quantities, for your guests will offer their glasses for more. While rye is indicated in the recipe you may substitute Bourbon if that is your choice ... but sidestep Scotch or Irish. The addition of the carbonated water gives this one a little more sparkle than if you use plain water. The same cocktail can be made by substituting Orange Wine for the orange juice. In some New Orleans homes the celebrated Louisiana Orange Wine, made in the orange groves below the city, is used in preference to the plain orange juice. Many experts prefer Bourbon to rye in this particular cocktail. Ttventy-jour
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