Vieux Carré
Five spirits, no apology
New Orleans' French Quarter in a glass — rye and cognac share the stage with sweet vermouth and Bénédictine while two styles of bitters add spice and complexity. A stirred masterpiece. (The IBA spec lists only Peychaud's; the original Hotel Monteleone recipe — and ours — keeps both Peychaud's and Angostura.)
Ingredients
- 1 oz Rye Whiskey
- 1 oz Cognac
- 1 oz Sweet Vermouth
- 1 barspoon Bénédictine
- 2 dashes Peychaud's bitters
- 2 dashes Angostura Bitters
Method
Pour all ingredients into a mixing glass filled with ice. Stir until well-chilled. Strain into an old fashioned glass over a large ice cube. Garnish with an orange twist and a maraschino cherry.
Created in the 1930s by Walter Bergeron, head bartender at the Carousel Bar (Swan Room) at the Monteleone Hotel in New Orleans, to honor the Vieux Carré (French Quarter). First documented in Stanley Clisby Arthur's *Famous New Orleans Drinks and how to mix 'em* (1937). Per Difford's Guide #2048. IBA Unforgettables list. (Note: Arthur's historical accounts have been questioned by cocktail historians.)
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