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Vieux Carré Cocktail
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...
G. M. Genovese
1st November at 08:39
This has long been a top-5 cocktail for me, and I've pretty much always used the above recipe with 3/4 oz (22.5 ml) measures. The Benedictine and bitters seem to tie it all together, so my interest has been in sussing out the best brands to use. I think I finally hit on the supreme combo (for me)... Dad's Hat 90 proof rye, Cognac Leyrat VS, and Cocchi di Torino - a combo that was out of this world. Perfect.
18th October at 14:00
Was planning this for tonight and when looking at the ingredient measures I thought something was not right then noticed the information below but also this is one of the recipes I had written down in my messy little book. So original recipe for me tonight 🙃
11th October at 01:03
I have been using 1/6 shot of a local herbal Absinthe instead of DOM and Peychaud and it was really balanced and complex. But, now I have added Peychaud and it feels lost/mixed in and too much anised...
11th August at 17:41
Fabulous drink! Very stiff yet bursting with flavour, the complexity is insane!
29th June at 12:07
As part of my “Find a cocktail made with this litre bottle of Punt e Mes that I actually like”, I made this (one of my favourite cocktails) with 90 proof rye, VSOP armagnac and a Luxardo cherry and slice of pineapple dropped in (as per the original recipe).
I still feel it would be better with M&R Rosso (come at me, vermouth snobs).
I still feel it would be better with M&R Rosso (come at me, vermouth snobs).
10th September at 16:58
Punt e Mes is a very heavy, intense vermouth. I've only drunk it once, while trying to find my perfect Negroni (and it completely overpowered and mugged the drink. Carpano is best).
Until the recent revision, Difford's Guide classified sweet vermouths as 'light and unaged', 'aged', 'full-bodied', .. and the current Strucchi vermouth fell into the unaged (as far as I remember), so together with Cocchi Storico, Dollin rouge, and the Martini(?).
The Punt e Mes would be too heavy.
Until the recent revision, Difford's Guide classified sweet vermouths as 'light and unaged', 'aged', 'full-bodied', .. and the current Strucchi vermouth fell into the unaged (as far as I remember), so together with Cocchi Storico, Dollin rouge, and the Martini(?).
The Punt e Mes would be too heavy.
15th March at 22:15
I made this with Wild Turkey 101 Rye & Dolin rouge vermouth. I'm getting a lot of vermouth, so wondering if one or both of these isn't the best choice for this? Interesting drink, nonetheless!
19th March at 04:49
I’m no expert but Wild turkey is not my favorite rye. Michter’s, sazerac, Whistle pig, or buffalo trace!
3rd March at 10:00
Why IBA recipe is in cocktail glass or coupette?
Thanks
Thanks
3rd March at 16:57
I suspect the writer of the IBA recipe hasn't enjoyed a Vieux Carré in New Orleans or at the Carousel Bar so applied their own preference to the serve.
21st January at 01:51
What an interesting cocktail! Didn’t have Benedictine so I subbed Drambuie. Otherwise I followed the main recipe. It is interesting that this one has a lively comment discussion.
19th March at 04:42
I’m glad I saw your comment! I’m out of Benedictine but I have Drambuie. So I was staring at my shelf trying to decide if I should go with a sub on this one. Decision made! It seems like it’s a pretty flexible cocktail.