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Vieux Carré

After dinner/digestif · Aperitivo/aperitif · Hall of Fame and must know/try

4.7 812 ratings

Ingredients

3/4 oz Rye whiskey 50% abv
3/4 oz Cognac (brandy)
3/4 oz Rosso/sweet vermouth
1/3 oz Bénédictine D.O.M.
2 dash Creole bitters
1 dash Aromatic bitters

How to make

Serve in a old-fashioned glass

Prepare

  1. 1 Select and pre-chill an OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into ice-filled glass.

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour profile

50.0% alc./vol. · 1.6 standard drinks · 169 calories

History

A Sweet Manhattan served on the rocks, enhanced with herbal notes and a crucial addition of New Orleans bitters. The previous recipe was adjusted with a doubling of the Creole bitters. For those familiar with the earlier version: 30 ml Bourbon 30 ml Cognac 30 ml Rosso vermouth 10 ml Bénédictine D.O.M. 1 dash Aromatic bitters 1 dash Creole-style bitters In June 2022, the exploration for the ideal Vieux Carré led to the use of rye whiskey, in accordance with the original formulation. A 50/50 blend of bourbon and rye was tested but proved less successful, as did using either bourbon or rye exclusively.

Walter Bergeron, head bartender at the Carousel bar at the Monteleone Hotel, New Orleans, USA, created this cocktail in 1938. It is named after the French term for the French Quarter of New Orleans, meaning 'old square.' The pronunciation is 'Voo-Ka-Ray' or more correctly 'Vyuh Cah-ray.' Adapted from a recipe in Stanley Clisby Arthur's 1938 book, Famous New Orleans Drinks and how to mix 'em. Vieux Carré Cocktail ½ teaspoon benedictine 1 dash Peychaud bitters 1 dash Angostura bitters 1/3 jigger rye whiskey 1/3 jigger cognac brandy 1/3 jigger Italian vermouth Benedictine serves as the base and sweetener. Dash the bitters, then add rye, brandy, and vermouth. Fill a barglass with ice, stir, and twist a lemon peel over the mixture. Garnish with a pineapple slice and a cherry, if desired, and serve in a mixing glass. Walter Bergeron, head bartender of the Hotel Monteleone cocktail lounge, expressed particular pride in this drink. He stated that he originated it to honor the renowned Vieux Carré, the section of New Orleans known for its antique shops and wrought-iron balconies, which offer visitors a glimpse into a bygone era.

Created by Walter Bergeron