RECIPE

Vieux Carre

The Vieux Carre may not have the same Big Easy cred as the Sazerac, but it is as quintessentially New Orleanian as beignets, oyster po’ boys and party beads. Invented at the Monteleone Hotel in 1938, it mirrors the city’s Franco-American style with a backbone of rye and sweet vermouth, along with a heady mix of Cognac and Benedictine.

FLAVOR PROFILE
Bitter
STRENGTH

INGREDIENTS

  • .75 oz Rye
  • .75 oz Cognac
  • .75 oz Sweet Vermouth
  • 2 dashes Angostura Bitters
  • .75 tsp Benedictine
  • 2 dashes Peychaud's Bitters
  • Lemon Twist (For Garnish)

INSTRUCTIONS

Step one

Stir all of the ingredients except for the lemon twist in a mixing glass with ice.  

Step two

Strain into a rocks glass using a Julep strainer. Add fresh ice and garnish with a lemon twist.  

Contributed by Supercall

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Mix It Up!

If you prefer to drink the cocktail straight, strain it into a chilled coupe.

Try experimenting with other herbal liqueurs besides Benedictine like Yellow Chartreuse or Génépi des Alpes.

Recommended Rye Whiskey: Templeton, Few, Sazerac, Rittenhouse

Recommended Cognac: Louis Royer Force 53, H by Hine, Pierre Ferrand

Recommended Vermouth: Antica Formula, Cocchi Vermouth di Torino

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