Whiskey
Vieux Carré
Rye whiskey’s spice meets Cognac’s fruit, sweet vermouth’s richness, and herbal Bénédictine, creating a dense, layered sip. Stirred briskly with ice, the mixture chills without diluting its body, then is poured over a single large cube to keep the temperature steady. A twist of lemon peel adds a bright citrus oil that cuts through the richness, making the drink approachable for both seasoned cocktail enthusiasts and newcomers. Serve it now, and let the flavors settle.
Ingredients
- Whiskey (Rye) 1 oz
- Brandy (Cognac) 1 oz
- Vermouth (Sweet) 1 oz
- Bénédictine 0.25 oz
- Bitters (Angostura) 2 dashes
- Glass:
- Rocks
- Garnish:
- Lemon Peel
Instructions
- 1
Stir with ice
- 2
Strain into rocks glass
History
The Vieux Carré was created in the 1930s at the Carousel Bar in New Orleans by bartender Walter Bergeron. It was named after the French Quarter’s nickname, reflecting the city’s blend of cultures.
Tasting Notes
The palate opens with rye’s peppery bite, quickly softened by the smoothness of Cognac and the sweetness of vermouth. Bitters and Bénédictine contribute herbal depth, leaving a lingering, slightly oily finish.
Best enjoyed neat over ice as an evening aperitif before a hearty dinner.
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