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Vieux Carre

A classic New Orleans cocktail, the Vieux Carré mixes rye whiskey, Cognac, sweet vermouth, Benedictine, and bitters. This sophisticated drink is a testament to the rich cocktail heritage of the French Quarter, offering a complex, aromatic sip.

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Vieux Carre cocktail

Vieux Carre Recipe

Prep Time: 5 minutes
Total Time: 5 minutes
5 from 1 vote
Course: Drinks
Cuisine: French
Keyword: Cognac, New Orleans Cocktails, Rye Whiskey, strong drinks, Vieux Carre
Servings: 1
Author: Paul Kushner
Rye whiskey, Cognac, sweet vermouth, Benedictine, and bitters mix.

Ingredients

  • 3/4 oz Rye whiskey
  • 3/4 oz Cognac
  • 3/4 oz Sweet vermouth
  • 1/4 oz Bénédictine liqueur
  • 1 Peychaud’s bitters dashes
  • 1 Angostura bitters dash
  • Maraschino cherry or lemon twist for garnish

Instructions

  • Combine the rye whiskey, cognac, sweet vermouth, Bénédictine, and bitters in a mixing glass filled with ice.
  • Stir the mixture for about 30-45 seconds until it is well chilled.
  • Strain the mixture into a rocks glass filled with fresh ice.
  • Garnish the cocktail with a maraschino cherry or lemon twist.

Notes

  1. Use a high-proof rye whiskey, such as Rittenhouse, to give your cocktail a stronger kick.
  2. For a smoother finish, use a VSOP cognac.
  3. Carpano Antica is a popular Italian vermouth to use in a Vieux Carré cocktail.
  4. To add a tropical twist, consider adding a splash of pineapple juice to your cocktail.
  5. Absinthe can be used to rinse the glass before pouring in the cocktail for a more complex flavor.
  6. The Vieux Carré is similar to a Manhattan or a Sazerac cocktail, but with the addition of Bénédictine and Peychaud’s bitters.
See also  A La Louisiane
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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