No alcohol
Medium
Boozy
Vieux Carré Cocktail
Measurements in:
Serves:
| 3/4 fl oz | Straight rye whiskey (100 proof /50% alc./vol.) |
| 3/4 fl oz | Cognac (brandy) |
| 3/4 fl oz | Strucchi Rosso Vermouth |
| 1/3 fl oz | Bénédictine D.O.M. liqueur |
| 2 dash | Peychaud's or other Creole-style bitters |
| 1 dash | Angostura Aromatic Bitters |
How to make
Glass
Photographed in an UB Koto Old Fashioned 30cl
Prepare
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of lemon zest twist.
Method
Garnish
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Nutrition:
One serving of Vieux Carré Cocktail contains 169 calories
Alcohol content:
- 1.6 standard drinks
- 28.37% alc./vol. (56.74° proof)
- 22.3 grams of pure alcohol
Allergens:
Recipe contains the following allergens:
- Rosso/rouge/sweet vermouth (di Torino) — Sulphur Dioxide/Sulphites
History
Created in 1938 by Walter Bergeron, the then head bartender at what is now the Carousel bar at the Monteleone Hotel, New Orleans, USA. Pronounced 'Voo-Ka-Ray' or more correctly 'Vyuh Cah-ray', it is named after the French term for New Orleans French Quarter and literally translates as 'old square'.
Adapted from a recipe in Stanley Clisby Arthur's 1938 Famous New Orleans Drinks and how to mix 'em.
Vieux Carré Cocktail
Stanley Clisby Arthur, 1938
½ teaspoon benedictine
1 dash Peychaud bitters
1 dash Angostura bitters
1/3 jigger rye whiskey
1/3 jigger cognac brandy
1/3 jigger Italian vermouth
The benedictine is used as a base and also for sweetening the cocktail. Dash on the bitters, then add rye, brandy, and vermouth. Put several lumps of ice in the barglass. Stir. Twist a slice of lemon peel over the mixture. Drop in a slice of pineapple and a cherry if you wish and serve in a mixing glass.
This is the cocktail that Walter Bergeron, head bartender of the Hotel Monteleone cocktail lounge, takes special pride in mixing. He originated it, he says, to do honor to the famed Vieux Carré, that part of New Orleans where the antique shops and the iron lace balconies give sightseers a glimpse into the romance of another day.
Review
A Sweet Manhattan served on-the-rocks with added herbal complexity and an all-important splash and dash or two of New Orleans bitters.
Driven by comments on Difford's Guide, particularly one left in January 2021, I changed my Vieux Carré recipe to use 25% less whiskey, cognac, and vermouth but the same 10ml of Bénédictine, so amplifying the herbal richness it contributes. I also doubled the Creole bitters. For those who liked the previous recipe:
30 ml Bourbon
30 ml Cognac
30 ml Rosso vermouth
10 ml Bénédictine D.O.M. (this was 7.5ml pre-April 2020 & in my 15th book)
1 dash Aromatic bitters
1 dash Creole-style bitters
My quest for the perfect Vieux Carré continued in June 2022 when I succumbed to the calls to use rye instead of bourbon, in keeping with the original recipe. For the record, I tried a 50/50 mix of the two whiskies, but this did not work as well, and neither did either bourbon or indeed rye.
Variations/similar cocktails
Près du Quai - based on Jamaican aged rum with a touch of funk.
Vieille Place - with gentian and amaretto liqueurs.
Gallery
A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.
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I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...
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Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
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A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
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Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
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