Vieux Carré

A stirred New Orleans classic that splits its base between rye whiskey and cognac, rounding them with sweet vermouth, a whisper of honeyed Bénédictine, and Peychaud's bitters. The result is rich, spirituous, and layered — a Crescent City cousin to the Manhattan. Named for the French Quarter ("old square"), it was created in the 1930s by Walter Bergeron at the Hotel Monteleone's Carousel Bar and first printed in Stanley Clisby Arthur's 1937 cocktail guide.

ClassicSpirit-Forward

Ingredients

  • 1 ozRye Whiskey
  • 1 ozCognac
  • 1 ozSweet Vermouth
  • 1 barspoonBénédictine
  • 2 dashPeychaud's Bitters

Garnish: Orange Peel, Maraschino Cherry

Preparation

Stirred · Cocktail Glass · None

  1. 1.

    add

    Combine rye whiskey, cognac, sweet vermouth, Bénédictine, and Peychaud's bitters in a mixing glass with ice.

  2. 2.

    stir

    Stir well until chilled and properly diluted.

  3. 3.

    strain

    Strain into a chilled cocktail glass, served straight up.

  4. 4.

    garnish

    Express an orange peel over the surface and garnish with a maraschino cherry.

Flavor Profile

spiced
44%
body
39%
sweet
33%
fruity
31%
herbal
25%
heat
20%
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