Vieux Carre
A potent and complex cocktail born in the French Quarter's Hotel Monteleone. It layers rye, cognac, sweet vermouth, and two kinds of bitters into one of the most sophisticated drinks ever created.
Ingredients
- 0.8 oz Rye whiskey
- 0.8 oz Cognac
- 0.8 oz Sweet vermouth
- 1 barspoon Benedictine
- 2 dashes Peychaud's bitters
- 2 dashes Angostura bitters
- lemon peel twist (garnish) garnish
Pairs With
Pair with rich duck confit or foie gras to match the Vieux Carré's layered complexity of rye, cognac, and vermouth. The cocktail's French Quarter heritage makes it ideal with classic French bistro fare.
Instructions
Combine rye whiskey, cognac, sweet vermouth, Benedictine, and both bitters in a mixing glass with ice
Stir steadily for 30 seconds until thoroughly chilled and integrated
Strain over a large ice cube in a rocks glass
Express a lemon peel over the surface and drop the twist into the glass
Tips
This drink is all about balance between many ingredients, so measure precisely rather than free-pouring A higher-proof rye like Rittenhouse pairs well with a VS or VSOP cognac to keep both spirits assertive The Benedictine is a small addition but essential — it ties the rye and cognac together with herbal sweetness