Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).
| 5/6 fl oz | Bourbon whiskey |
| 5/6 fl oz | Rémy Martin 1738 Cognac |
| 2/3 fl oz | Gentian liqueur (e.g. Suze, Salers etc) |
| 1/2 fl oz | Noilly Prat Extra Dry |
| 1/6 fl oz | Disaronno amaretto |
| 1/3 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
| 1 dash | Peychaud's or other Creole-style bitters |
| 1 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Review:
Spirit-forward and bittersweet yet balanced and eminently drinkable. Reminiscent of an old-fashioned but with the option to enjoy as an aperitif.
History:
Adapted from a recipe created in 2018 by Robbie Neskens at Bruut, Hasselt, Belgium. Robbie says, "This cocktail is a twist on the classic Vieux Carré. Vieux Carré and Vieille Place both have the same meaning: Old Square. With the difference Vieux Carré being masculine and Vieille Place feminine."
Nutrition:
One serving of Vieille Place contains 221 calories.
Alcohol content:
- 1.7 standard drinks
- 23.89% alc./vol. (47.78° proof)
- 24 grams of pure alcohol
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