Famous New Orleans Drinks and How to Mix 'Em by Stanley Clisby Arthur (1938, p.24)
| 4 dash | absinthe substitute — Absinthe substitute | base |
| 0.33 jigger | rye whiskey — Rye whiskey | base |
| 4 dash | Peychaud's bitters | bitter |
| 0.33 jigger | Benedictine | modifier |
| 0.33 jigger | Italian vermouth | modifier |
| 1 whole | Maraschino cherry — Maraschino cherry | modifier |
- Mix with lumps of ice in a bar glass.
- Strain into a cocktail glass containing a maraschino cherry and serve.
Garnish: Maraschino cherry
Arthur presents this as the house cocktail of Restaurant de la Louisiane.