Vieux Carré

Name: Vieux Carré
Ingredients: ¾ ounce Rye Whiskey; ¾ ounce Cognac VSOP; ¾ ounce Sweet Vermouth; 1 bar spoon Bénédictine; 2 dashes Peychaud's Bitters; 2 dashes Angostura Bitters; 1 each Lemon Peel

Variant

Whiskey, cognac, sweet vermouth, Bénédictine, two bitters. Walter Bergeron at the Hotel Monteleone's Carousel Bar, 1937. New Orleans in a glass.

Servings

Served inRocks

MethodStirred

Ingredients

Rye Whiskey¾ ounce
Cognac VSOP¾ ounce
Sweet Vermouth¾ ounce
Bénédictine1 bar spoon
Peychaud's Bitters2 dashes
Angostura Bitters2 dashes
Lemon Peel1 each

Directions

Combine all ingredients in a mixing glass with ice. Stir 25-30 seconds. Strain over a large ice cube in a rocks glass. Garnish with a lemon peel.

Notes

Named for the French Quarter. The Bénédictine is the secret — makes this read as 'New Orleans' rather than 'fancy Manhattan.'

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