Vieux Carre
A potent New Orleans classic from the Hotel Monteleone's Carousel Bar. Cognac and rye whiskey share the spotlight with sweet vermouth and Benedictine in this rich, layered masterpiece.
Ingredients
- 0.8 oz Cognac
- 0.8 oz Rye whiskey
- 0.8 oz Sweet vermouth
- 0.3 oz Benedictine
- 2 dashes Peychaud's bitters
- 2 dashes Angostura bitters
- lemon twist (garnish) garnish
Pairs With
Serve with Creole jambalaya or spiced beef stew; the potent blend of cognac, rye, and spice mirrors and amplifies the complexity of New Orleans cuisine.
Instructions
Combine cognac, rye whiskey, sweet vermouth, and Benedictine in a mixing glass
Add Peychaud's bitters and Angostura bitters
Fill with ice and stir steadily for 30 seconds until well chilled and properly diluted
Strain over a large ice cube in a rocks glass
Express a lemon twist over the surface and rest it on the rim
Tips
The split base of cognac and rye creates a depth neither spirit achieves alone; do not skip one for a double pour of the other Benedictine is the secret weapon here; its herbal honey character ties the whole drink together Use a quality sweet vermouth like Carpano Antica or Cocchi di Torino for the best results