CLASSIC · RYE WHISKEY

Vieux Carré

Name: Vieux Carré
Cuisine: Cocktail
Ingredients: 30 ml Rye Whiskey; 30 ml Cognac; 30 ml Sweet Vermouth; 5 barspoons Bénédictine; 4 dashes Peychaud's Bitters; Orange Zest; Maraschino Cherry; Ice Cubes

The Vieux Carré was created by bartender Walter Bergeron at the Hotel Monteleone's Carousel Bar around 1938; its name means 'French Quarter' in French, honoring the neighborhood where it was born.

Ingredients

Rye Whiskey30 ml

Cognac30 ml

Sweet Vermouth30 ml

Bénédictine5 barspoons

Peychaud's Bitters4 dashes

Orange Zest

Maraschino Cherry

Ice Cubes

Glassware

coupe

Chilled.

Method

1
Add ice cubes to a mixing glass.
2
Measure and pour the rye whiskey, cognac, sweet vermouth, and Bénédictine directly into the mixing glass.
3
Add the Peychaud's bitters.
4
Stir steadily for 25–30 seconds until well chilled and properly diluted.
5
Strain into a chilled coupe or rocks glass over a large ice cube.
6
Express an orange zest over the surface, run it around the rim, and place it in the glass.
7
Garnish with a maraschino cherry and serve immediately.

From the Bartender

The Vieux Carré was created by bartender Walter Bergeron at the Hotel Monteleone's Carousel Bar around 1938; its name means 'French Quarter' in French, honoring the neighborhood where it was born. For maximum integration of flavors, stir with large, dense ice to achieve proper dilution without over-watering the drink.

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