Garnish:
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 |
Review:
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!
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'.
Nutrition:
174 calories
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