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.
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
- Fill a mixing glass with large ice cubes and add rye whiskey, Cognac, sweet vermouth and Bénédictine
- Add Peychaud's and Angostura bitters, then stir briskly for about 30 to 45 seconds until well chilled and slightly diluted
- Place a large clear ice cube in a rocks glass and strain the chilled mixture over the ice
- Express the oils from a lemon peel over the drink, wipe the rim with the peel and drop it in as garnish
- Serve immediately and enjoy on the rocks
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