Cocktail
Vieux Carre
How to make a Vieux Carre - the layered classic from New Orleans with cognac, rye whiskey, vermouth, Benedictine and bitters. Complex, spiced and elegant.
5 minPrep time
mediumDifficulty
TumblerGlass
1Serving(s)
The Vieux Carre is a piece of liquid New Orleans: cognac and rye whiskey meet sweet vermouth, Benedictine and two kinds of bitters. A complex, spiced sipping cocktail with countless layers of aroma - named after the old French Quarter.
Instructions
- Fill a mixing glass with ice cubes.
- Add cognac, rye whiskey, sweet vermouth, Benedictine and Peychaud's bitters.
- Stir cold for about 20 seconds.
- Strain into a tumbler filled with a large ice cube.
- Garnish with a lemon zest and serve.
Garnish: Lemon zest
Pro tip: Use Peychaud's bitters for the authentic New Orleans character - they give the Vieux Carre its typical anise, floral spice.
Frequently asked questions
Where does the Vieux Carre come from?
The Vieux Carre was created in the 1930s at the Carousel Bar of the Hotel Monteleone in New Orleans. The name means 'old quarter' and stands for the French Quarter.
What is Benedictine?
Benedictine is a French herbal liqueur made from 27 plants and spices. It gives the Vieux Carre its honey-like sweetness and herbal depth.
Can I replace Peychaud's with Angostura?
Traditionally both go in, often a dash of each. With only Angostura the drink becomes spicier, but Peychaud's brings the typical anise, floral note from New Orleans.
Ingredients
- Cognac3 cl
- Rye whiskey3 cl
- Sweet vermouth (Vermouth Rosso)3 cl
- Benedictine1 bar spoon
- Peychaud's bitters2 dashes
- Ice cubesas needed
