Vieux Carre
Ingredients
1oz Rye (Rittenhouse Rye)
1oz Cognac (Pierre Ferrand 1840)
1oz Carpano Antica Formula Vermouth
1 tsp Benedictine
1 dash Angostura Bitters
1 dash Peychaud Bitters
*Lemon garnish
The Vieux Carre is my all time favorite stirred rye cocktail. I have a lot of favorites, so I had to use multiple sub categories so I could declare other cocktails my favorite as well.
The Vieux Carre is a classic that translates to “Old Square,” the original name for the French Quarter in New Orleans. Invented by Walter Bergeron at the historic Carousel Bar inside Hotel Monteleone. Ive been to this bar a few times, and have always had a good experience. The bars unique trait is that the bar and bar seats are attached to a rotating carousel that slowly turns as you enjoy your Vieux Carre. Walters use of Cognac (region specific brandy) and benedictine shape the french settlers feel of this stirred cocktail. Although Cognac is the original recipe, subsituting the Cognac for Brandy will have similar results. Please try both and let us know what you prefer!
Recipe
1. Pour all ingredients into a mixing glass.
2. Stir with two large ice squares until cold.
3. Pour chilled contents into rocks glass over single large ice cube.
4. Express lemon peel over the drink, wipe the glass rim, and add to drink.
Notes:
1. Cognac is a region specific brandy, so a good brandy in place of the cognac is very acceptable in my opinion. I recommend Copper & Kings American Brandy.
2. If you have a different rye on hand and don’t want to buy Rittenhouse, make sure it is high proof to ensure a balanced cocktail.
3. The Vieux Carre is also great straight up if you are not in the mood for ice.