Initially, I thought of the Vieux Carré as a good starting point for it has worked well for Scott Holliday with the Piazza Vecchia and Central Carré. However, I have already tinkered with it in the Hasta Manzana and Marigny Cocktail. Therefore, I looked towards a lesser appreciated New Orleans classic, the Cocktail à la Louisiane, that I was introduced to by Misty Kalkofen back at Green Street cerca 2007. It takes the flavor profile of the Vieux Carré and intensifies it by increasing the Bénédictine, dropping the Cognac, and swapping absinthe in place of the Angostura Bitters.
Cocktail à La SalleFor a name, I wanted to keep the "Cocktail à la" part and thought of La Salle -- a figure that plays into both New Orleans and Mexican history. Robert de La Salle (a/k/a René-Robert Cavelier) was a 17th century French explorer who ventured into the Gulf of Mexico and then up the Mississippi river through what is now New Orleans. Once this tribute drink was mixed, it offered an anise and herbal aroma. The sherry's grape filled the sip, and the swallow began with tequila followed by herbal and absinthe flavors. Finally, the swallow ended with a nutty sherry finish that offered Bénédictine's chocolate and mint notes.
• 1 oz Reposado Tequila (Espolón)
• 1 oz Dry Sherry (Lustau Oloroso)
• 1 oz Bénédictine
• 3 dash Peychaud's Bitters
• 3 dash Absinthe (>1 bsp La Muse Verte)
Stir with ice and strain into a cocktail glass.
Usually I thank the host and I used to thank ring leader Paul Clarke, but since the host is me and I feel the need to thank someone, I'll give a big tip of the hat to Paul for starting this online cocktail party which now is celebrating its 75th iteration! Cheers to Paul and all of the participants who keep this event alive!