Vieux Carré
Rye, cognac, sweet vermouth and Bénédictine. Created in 1938 at the Hotel Monteleone, New Orleans.
Stirred · Rocks glass · Medium · about 3 minutes · about 29% ABV
Ingredients
- 22.5 ml Rye whiskey
- 22.5 ml Cognac
- 22.5 ml Sweet vermouth
- 5 ml Bénédictine
- 1 dash Angostura bitters
- 1 dash Peychaud's bitters
- Lemon twist (garnish)
Method
- Pour 22.5 ml rye whiskey into the mixing glass
- Pour 22.5 ml cognac into the mixing glass
- Pour 22.5 ml sweet vermouth into the mixing glass
- Pour 5 ml Bénédictine into the mixing glass
- Add 1 dash of Angostura bitters
- Add 1 dash of Peychaud's bitters
- Add ice
- Stir
- Strain
- Garnish
About the Vieux Carré
Created in 1938 by Walter Bergeron, head bartender at the Hotel Monteleone in New Orleans. It is named after the French Quarter (Vieux Carré means "old square"). The mix of rye, cognac, vermouth and Bénédictine reflects the city's French and American roots.
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Vieux Carré FAQ
What's in a Vieux Carré?
22.5 ml rye whiskey, 22.5 ml cognac, 22.5 ml sweet vermouth, 5 ml bénédictine, 1 dash angostura bitters, 1 dash peychaud's bitters, garnished with lemon twist.
How strong is a Vieux Carré?
About 29% ABV once mixed with ice, which is 2.0 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Vieux Carré?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Vieux Carré in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
