Vieux Carré Recipe: New Orleans' Hidden Gem

Buffalo House
2026-04-17T16:41:54-04:00

The Vieux Carré — rye, cognac, sweet vermouth, Bénédictine, bitters. New Orleans' under-appreciated classic. Shop rye at Buffalo House.
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The Vieux Carré, born in New Orleans' French Quarter in the early 20th century, is a blended, spirit-forward cocktail that showcases rye spice, Cognac roundness, fortified-wine sweetness and a whisper of herbal liqueur; its name literally means 'old square' and pays homage to the city's oldest neighborhood. What makes a great Vieux Carré is balance and proper dilution—equal parts rye, Cognac and sweet vermouth with a measured hit of Bénédictine and two bitters creates the classic profile. One practical tip: use fresh, well-chilled vermouth and a large ice cube to preserve texture; if you’re shopping in Buffalo or at our store, look for a robust rye and a young Cognac for best results.

Prep5 min

Servings1 cocktail

GlassRocks glass

DifficultyMedium

Ingredients

1 oz | Rye whiskey
1 oz | Cognac
1 oz | Sweet vermouth
1 barspoon | Bénédictine
2 dash | Peychaud's bitters
2 dash | Angostura bitters
1 tsp | Lemon peel, expressed (garnish)

Instructions

1. Fill a mixing glass with large ice cubes and add rye whiskey, Cognac, sweet vermouth and Bénédictine

2. Add Peychaud's and Angostura bitters, then stir briskly for about 30 to 45 seconds until well chilled and slightly diluted

3. Place a large clear ice cube in a rocks glass and strain the chilled mixture over the ice

4. Express the oils from a lemon peel over the drink, wipe the rim with the peel and drop it in as garnish

5. Serve immediately and enjoy on the rocks

Garnish: Lemon peel

💡 Pro tips: Stirring time and dilution are crucial—aim for 30–45 seconds so the drink opens without becoming watery. Use a large clear ice cube to slow dilution and maintain temperature, and keep your sweet vermouth refrigerated to preserve freshness. Adjust the Bénédictine by a half barspoon either way to taste if you prefer a touch more herbaceous sweetness.

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