Comments on: La Louisiane Cocktail

By: Doug Ford

Doug Ford — Sat, 27 Jan 2018 21:15:38 +0000

In reply to Paul Ilechko. …but on the other hand, I'll take a Negroni anytime. Go figger …

By: Doug Ford

Doug Ford — Sat, 27 Jan 2018 21:13:43 +0000

In reply to Paul Ilechko. I wish I liked that combination of gin and sweet vermouth more. Every once in a while, something like the Martinez is good for a change of pace, but then it takes forever before I think of it again.

By: Paul Ilechko

Paul Ilechko — Fri, 05 Jan 2018 15:01:35 +0000

There’s a very similar Gin drink to this called the Vancouver, which calls for Gin, Sweet Vermouth, Benedictine and bitters (I’ve seen both orange and Angostura recommended). However, my preference is to replace the Sweet Vermouth with Punt e Mes and drop the bitters, which pushes it closer to Negroni territory (perhaps a cross between the Negroni and the Martinez). My recipe: 1.5 oz Plymouth Gin, 1 oz Punt e Mes, 1/2 oz Benedictine.

By: The Batida de Coca | A Drink With My Brother

The Batida de Coca | A Drink With My Brother — Mon, 07 Oct 2013 02:10:37 +0000

[…] a drink that combines many of the ingredients we’ve gathered over the last few weeks, the De La Louisiane. This drink is a combination of Rye, Sweet Vermouth, Absinthe, and Peychaud Bitters. I’m a […]

By: Doug Ford

Doug Ford — Sat, 23 Mar 2013 03:03:38 +0000

In reply to Jake Fantom. That's very uplifting, Jake, thank you.

By: Jake Fantom

Jake Fantom — Fri, 22 Mar 2013 22:40:36 +0000

I just want to add a simple note of appreciation and encouragement. Your recipes — every single one that I have tried so far, and I have tried quite a few — are truly exceptional. Thanks for sharing this wealth of information with all of us. I know that you didn’t arrive at these superb recipes easily.

By: Drinking New Orleans, Part 2: Cocktail à la Louisiane « Tempered Spirits

Drinking New Orleans, Part 2: Cocktail à la Louisiane « Tempered Spirits — Thu, 08 Mar 2012 03:01:59 +0000

[…] using small dashes and spritzes and you can keep yourself from drinking goblets of it. Doug Ford’s recommendation of an absinthe rinse, rather than an inclusionary dash, really wakes up the botanicals in the Louisiane, so load up the […]

By: Drinking the French Quarter: The Vieux Carré Cocktail | Cold Glass

Drinking the French Quarter: The Vieux Carré Cocktail | Cold Glass — Wed, 07 Mar 2012 17:54:11 +0000

[…] (One more thing: if you enjoy the Vieux Carré, you should be sure to try Cocktail La Louisiane.) […]

By: La Louisiane Cocktail | Cold Glass

La Louisiane Cocktail | Cold Glass — Thu, 22 Dec 2011 04:02:13 +0000

By: Doug Ford

Doug Ford — Wed, 29 Dec 2010 05:45:56 +0000

In reply to Frederic. By the way: I'm delighted that La Louisiane is one of your favorites. I enjoy the Vieux Carre occasionally, but I agree that La Louisiane seems to have more going for it--a bit more complex and interesting flavor.

By: Doug Ford

Doug Ford — Wed, 29 Dec 2010 05:38:45 +0000

In reply to Frederic. I just knew there had to be references to such a delicious item somewhere. Thanks for helping to fill in my missing knowledge. I haven't seen The How and When --- I'll have to go on a search for that one.

By: Frederic

Frederic — Tue, 28 Dec 2010 15:48:13 +0000

There are others that have published it including the instance I spotted last night in The How and When from 1940. Still one of my favorite drinks and much more flavorful than a Vieux Carre.