Vieux Carré
A classic New Orleans cocktail combining rye whiskey, cognac, sweet vermouth, Bénédictine, and Peychaud's bitters. Complex, sophisticated, and layered.
Ingredients
- Rye whiskey 0.75 oz
- Cognac 0.75 oz
- Sweet vermouth 0.75 oz
- Bénédictine 0.25 oz
- Peychaud's bitters 2 dashes
- Angostura bitters 2 dashes
Instructions
- 1 Add all ingredients to a mixing glass with ice
- 2 Stir for 30 seconds until well chilled
- 3 Strain into a rocks glass over a large ice cube
- 4 Garnish with a lemon twist
Rocks glass
stir
1
Lemon twist
The Vieux Carré is a masterpiece of New Orleans cocktail culture, created at the famous Carousel Bar in the Hotel Monteleone. It’s a complex, layered cocktail that showcases the art of balance and sophistication.
History
Created in 1938 by Walter Bergeron, the Vieux Carré (French for “Old Square”) was named after the French Quarter. It’s one of the few cocktails that successfully combines both whiskey and cognac, creating a unique flavor profile.
Flavor Profile
This cocktail showcases the sophisticated layering of rye whiskey’s spice with cognac’s richness, enhanced by herbal sweet vermouth and honeyed Bénédictine. The combination creates a complex, layered cocktail that represents the pinnacle of New Orleans cocktail culture with its intricate flavor profile.
Tips for Success
- Use a high-proof rye whiskey for the best results
- VSOP cognac works well, but XO adds extra richness
- Sweet vermouth should be fresh and of good quality
- Bénédictine is essential for the authentic flavor profile
- Peychaud’s bitters are traditional, but Angostura adds complexity
Variations
- Smoky Vieux: Use a smoky whiskey or add a few drops of mezcal
- Herbal Vieux: Add a few drops of herbal bitters like lavender or chamomile
Tags
Source: Classic cocktail