Vieux Carré
The Quirky Foodster Team
Ingredients
- Rye whiskey — 22.5 ml (3/4 oz)
- Cognac — 22.5 ml (3/4 oz)
- Sweet vermouth — 22.5 ml (3/4 oz)
- Bénédictine — 7.5 ml (1/4 oz)
- Peychaud's bitters — 2 dashes
- Angostura bitters — 2 dashes
Method
- Combine all ingredients in a mixing glass with ice.
- Stir until well chilled.
- Strain over fresh ice in a rocks glass.
- Express a lemon peel over the top and drop it in.
Description: A New Orleans classic that splits its base between rye and cognac, rounded out with vermouth, Bénédictine and two bitters.
Cultural Background: Created in the 1930s at the Hotel Monteleone's Carousel Bar in New Orleans's French Quarter (Vieux Carré means "old square" in French).
Tips: Don't skip the Bénédictine — its honeyed, herbal sweetness is what ties the six ingredients together.
Variations: Some bartenders reduce the vermouth slightly for a drier, more spirit-forward pour.
Serving Suggestion: Best served over ice, slowly, as its complexity rewards patience.
Nutrition: Approx. 195 kcal per serving
FAQs:
Q: Is this a strong drink?
A: Yes — it's almost entirely spirits, closer to a Manhattan than a highball in strength.
- Rye whiskey — 22.5 ml (3/4 oz)
- Cognac — 22.5 ml (3/4 oz)
- Sweet vermouth — 22.5 ml (3/4 oz)
- Bénédictine — 7.5 ml (1/4 oz)
- Peychaud's bitters — 2 dashes
- Angostura bitters — 2 dashes
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