New Orleans Classic · Sipper · Very Strong
Vieux Carré
In the owner’s words: Spirit Forward · Spiced
- Base
- Rye, Cognac
- Glass
- Lowball
- Method
- Stirred
- Effort
- Intermediate · 5 min
- ABV
- 30%
Build
- Rye Whiskeyor Other high-proof rye · Sazerac or Rittenhouse preferred
- V.S.O.P. Cognacor Other quality Cognac
- Sweet Vermouthor Carpano Antica Formula / Cocchi Vermouth di Torino
- Benedictine
- Peychaud's Bitters
- Angostura Bitters
- LemonExpress oils over drink · garnish
You’ll need: Mixing glass, Bar spoon, Strainer
Method — Stirred
- Add rye, Cognac, sweet vermouth, Benedictine, Peychaud's bitters, and Angostura bitters to a mixing glass filled with ice
- Stir for about 30-45 seconds until well-chilled
- Strain into a lowball glass with a large clear ice cube
- Express lemon peel oils over the surface of the drink
- Garnish with the lemon peel or discard
The story
Created in the 1930s by Walter Bergeron, head bartender at the Hotel Monteleone in New Orleans. The name means 'Old Square' in French and refers to the French Quarter of New Orleans. The cocktail represents the diverse cultural influences of the city, combining American rye whiskey, French Cognac and vermouth, and herbal liqueurs.
Variations
Some recipes use different ratios, with equal parts (3/4 oz each) of rye, Cognac, and sweet vermouth being common. A 'Improved Vieux Carré' might include a barspoon of maraschino liqueur.
Host tips
The combination of two base spirits, vermouth, and a liqueur creates a remarkably complex drink. Proper dilution through thorough stirring is crucial. The quality of the Cognac makes a noticeable difference.
