Vieux Carré Recipe

Vieux Carré recipe — The sophisticated jazz lover who speaks three languages and always knows the bartender's name. Made with rye whiskey. Originally from United States.

I'm the cultured regular who orders with quiet confidence and never checks my phone. I appreciate complexity in conversation and cocktails equally. When I walk into a room, people straighten their ties and start discussing literature they've never read.

The Vieux Carré was created at Hotel Monteleone's Carousel Bar, which literally rotates 360 degrees every 15 minutes. Bartender Walter Bergeron invented it in 1938, and the revolving bar has been making patrons dizzy since 1949.

Bartender Walter Bergeron crafted this at the Hotel Monteleone in 1938, naming it after the French term for New Orleans' French Quarter. He wanted to capture the city's multicultural spirit by marrying American rye, French Cognac, and Italian vermouth.

Ingredients

• 0.75 oz rye whiskey (preferably 100-proof)
• 0.75 oz Cognac (VS or VSOP grade)
• 0.75 oz sweet vermouth (Italian preferred)
• 1 tsp Benedictine
• 2 dashes Peychaud's bitters
• 2 dashes Angostura bitters
• 1 twist lemon peel (for garnish)

Instructions

1. Add all ingredients except lemon twist to mixing glass with ice.
2. Stir gently for 30 seconds until well chilled.
3. Strain into old fashioned glass over one large ice cube.
4. Express lemon twist over drink and drop in as garnish.

Category: cocktail | Difficulty: medium | Base spirit: rye whiskey | ABV: 28.0-32.0%

Origin: United States