Serve inOld-fashioned glass
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into ice-filled glass.
|3/4 fl oz||Bourbon whiskey|
|3/4 fl oz||Rémy Martin 1738 Cognac|
|3/4 fl oz||Martini Rosso sweet vermouth|
|1/3 fl oz||Bénédictine D.O.M.|
|2 dash||Peychaud's or other Creole-style bitters|
|1 dash||Angostura Aromatic Bitters|
A Sweet Manhattan served on-the-rocks with added herbal complexity and an all-important splash and dash or two of New Orlean's French Quarter.
Driven by comments on Difford's Guide, particularly one left in January 2021 (thanks "Tom ."), I changed my Vieux Carré recipe to the one above. This has 25% less bourbon, cognac, and vermouth but the same 10ml of Bénédictine, so amplifying the herbal richness it contributes. (Thanks to Tom's input) 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 perfectly balanced Vieux Carré continues!
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'.