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 | Cognac |
| 2/3 fl oz | Suze gentian liqueur |
| 1/2 fl oz | Noilly Prat Extra Dry |
| 1/6 fl oz | Disaronno amaretto |
| 1/3 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Peychaud's or other Creole-style bitters |
| 1 dash | Angostura Aromatic Bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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."
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