Named after the French phrase for “Old Square” (the French Quarter), the Vieux Carré was created in the 1930s by Walter Bergeron at the Hotel Monteleone in New Orleans. This complex, spirited cocktail is essentially a cross between a Manhattan and a Sazerac, offering a deep, layered profile that fits perfectly with your focus on technical history and recipe curation.
Fun Fact: The Carousel Bar at the Hotel Monteleone, where this drink was born, actually rotates. It takes about 15 minutes for the bar to make one complete revolution, which is just enough time to finish a well-made Vieux Carré.
How to Make a Vieux Carré Cocktail
Prep time: 3 minutes
Serves: 1
Ingredients
- 3/4 oz Rye Whiskey
- 3/4 oz Cognac
- 3/4 oz Sweet Vermouth
- 1 tsp Benedictine Liqueur
- 2 dashes Peychaud’s Bitters
- 2 dashes Angostura Bitters
- Garnish: Maraschino cherry or lemon twist
Instructions
- Combine the rye, cognac, sweet vermouth, Benedictine, and both types of bitters in a mixing glass with ice.
- Stir well for about 20–30 seconds until the mixture is thoroughly chilled.
- Strain into a rocks glass over fresh ice (preferably one large cube).
- Garnish with a cherry or a lemon twist expressed over the top.
Notes
Benedictine: Be careful with the Benedictine; it is quite potent. Measuring it with a precise bar spoon is better than free-pouring to ensure it doesn’t overpower the delicate vermouth.
Pro Tip: Because this recipe contains several shelf-stable but oxygen-sensitive ingredients like vermouth, ensure your bottles are fresh to maintain the cocktail’s complexity.
