Vieux Carré cocktail

Vieux Carré

• The Vieux Carré, which was first stirred to life during the 1930s by Walter Bergeron, a bartender at New Orleans’ legendary Carousel Bar (then known as the Swan Room) inside the Hotel Monteleone. Vieux Carré means “old square” in French and refers to the city’s French Quarter neighborhood.

Vieux Carré (Liquor.com version)

Ingredients

• 3/4 ounce George Dickel rye whiskey
• 3/4 ounce cognac
• 3/4 ounce sweet vermouth
• 2 teaspoons Benedictine liqueur
• 4 dashes Dale DeGroff’s pimento aromatic bitters
• Garnish: maraschino cherry or lemon twist
• Ice cubes for stirring.
• Ice for drink if on the rocks.

Glassware

• Lowball Glass if on the rocks.
• Cocktail Glass if straight up.

Construction

• Add the rye whiskey, cognac, sweet vermouth, Benedictine and bitters into a mixing glass with ice and stir until well-chilled.
• If on the rocks strain into a rocks glass over fresh ice.
• If straight up strain into a cocktail glass.
• Garnish with a cherry, a lemon twist or both.

See Also

• https://www.liquor.com/recipes/vieux-carre/
• https://en.wikipedia.org/wiki/Vieux_Carr%C3%A9_(cocktail)