Vieux Carré

A drink that can be traced back to the 1930s and named after the French Quarter in New Orleans, the Vieux Carré was invented in the rotating Carousel Bar of the famous Hotel Monteleone. This is an all alcohol cocktail in the vein of a Manhattan but with nuances of flavour coming from both the Cognac and Benedictine. Benedictine is a liqueur made by the Benedictine Monks and is secret blend of herbs and spices that adds a wonderful fragrant element to this and many other cocktails. How about experimenting and perhaps think of it as an aromatic simple syrup?

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Vieux Carré

I’ve also made this with bourbon but it tends to be a little too sweet for this drink and the rye also compliments the fruity nature of the cognac. In terms of garnish I’ve seen some recipes recommend a maraschino cherry as garnish but it doesn’t need it and benefits more from the simple lemon peel twist. The recipe is in fluid ounces, with the measure being 3/4 of an fluid ounce. This equates to a little less than a standard UK measure so use that if you find it easier. This is a big, potent yet sophisticated drink, and one of sipping over an evening of conversation.

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From Left: Benedictine, Peychauds Bitters, Hennessy Cognac, Angostura Bitters, Rye Whiskey

Ingredients

  • 3/4 oz. (25ml approx.) rye whiskey
  • 3/4 oz. Cognac
  • 3/4 oz. Sweet Red Vermouth
  • 1 tsp. Benedictine
  • 2 dashes Angostura Bitters
  • 2 dashes Peychaud’s Bitters

Garnish

Lemon twist

Method

  1. Add all the ingredients to a mixing glass/cocktail shaker filled with ice and stir well until thoroughly combined. Strain into an Old Fashioned tumbler filled with ice and garnish with the lemon twist.
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Garnish with a lemon twist

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