Vieux Carre Cocktail
Walter Bergeron created the Vieux Carre cocktail at the Carousel Bar in New Orleans in the 1930’s. The drink takes its name from the City’s French Quarter.
The Carousel Bar is one of the bars that make New Orleans a center for classic cocktails. The bar itself rotates around the bartenders making this one of the world’s legendary drinking spots.
Vieux Carre – Flavor Notes
The Vieux Carre cocktail is a bold, complex, spirit-forward drink. It starts with rye, Angostura bitters and sweet vermouth, the classic elements of the Manhattan. Cognac, Benedictine, and Peychaud’s bitters add depth and complexity to this classic cocktail.
Benedictine is a sweet, aromatic, herbal liqueur from France. Peychaud’s bitters were created in New Orlean’s in the early 1800’s by Antoine Peychaud. They are one of the oldest bitters brands still in existense. They are lighter and sweeter than Angostura with a hint of anise. The Cognac complements the rye while introducing grape and wine notes. This classic cocktail is a unique blend of French and American flavors that reflect the city itself.
- 1 oz VSOP Cognac
- 1 oz rye whiskey
- 1 oz sweet vermouth
- 1 tsp Benedictine
- 1 dash Angostura bitters
- 1 dash Peychaud's bitters
- In a mixing glass filled with ice add Cognac, rye, vermouth and bitters.
- Stir well and strain into a chilled cocktail glass.