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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...
I just tried this new version of the Vieux Carré recipe, and I like it a lot. It tasted great, and (although maybe this shouldn't be a consideration) it fit perfectly in the glass I used for it. I think this will be the version of this classic drink that I default to.
I've started using Baasil Hayden dark rye, and I'm really happy with the results. There's a touch of ruby port in this rye - just enough to smooth out the peppery edge.
It also blends well into a Manhattan. I make both of these in batches, and keep them at full strength in the freezer. Super convenient!
After finally purchasing a bottle of Benedictine I'm exploring new cocktails. I can also recommend Titre Provisoire (thanks Loz H) but this is even better! I don't know what it tastes like with the reduced volume of Benedictine....and we aren't going to find out. This is perfect! Thank you
Mardi Gras 2025. Being a fan of New Orleans food and drink we are having this as are aperitif for a Mardi Gras dinner. For a change (and since we both love absinthe) we added a mist of absinthe to the cocktail. It added a little extra twist and flavour. Will add it again.
Since sourcing some Benedictine DOM a few months ago I've made this as an alternative to my more regular manhattans or old fashioned.
A month ago I picked up a bottle of a one time release Lot 40 Rye cask strength finished in cherry wood barrels. It was interesting but not something I'd buy again in most drinks ... till I tried it in this. It was stellar.
Now wondering if there's a specific cognac people find best for this!
This is a wonderful nightcap. Make sure you indulge yourself with a good quality cognac! I do 0.75 oz for the cognac, whiskey and vermouth along with 0.5 oz for the Benedictine. 2 dashes each of the Peychauds and Angostura.
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.
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 🙃
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...
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).
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.
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!
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.
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.
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.
I came back to this cocktail tonight. Although I have sweet vermouth, Ive recently started learning more about Amaros. Amari? I agree that Amaro Montenegro is an excellent substitution in this situation. The flavors work really well together.
I revisited this one as the cocktail of the day and saw it’s changed to rye. I “accidentally” bumped the DOM up to 1/2oz. Those two changes for me have been positive ones! I like it even more now!
Have you tried the version with the 3/4oz split of rye vermouth cognac and 1/4oz Benedictine with 14 drops each of Peychauds and angostura? I can’t recall where I saw that but it balances quite well
While not the way it is made at the Carousel Bar in the Hotel Monteleone, we adjusted the recipe to be 1 oz of the rye and cognac. This helped lessen the sweetness of the final cocktail.
Did serve over large ice as in the Carousel Bar as the melting ice does change the dynamics of the flavours as you drink the cocktail.
I love this, made it using the exact ingredients suggested here. It is incredibly complex and changes flavour as you take each sip and seriously shows off the quality of the cognac and rye. I used the 30ml of each recipe but still with 2 dashes of Peychaud's as I'm not keen on Benedictine overpowering a drink.
Probably my favourity booze-forward drink. Although, just now i wanted to make it but didn't have any good cognac on hand, but i did have some aged dark jamaican rhum, so i substituted the cognac with the rhum, and i dare say it rivals the original , with all due respect ofc
Definitely agree, love with cognac normally but the rum substitution does something fun. Been making it with a friend of mine from Quebec and lovingly referring to them as a 'Près du Quai', since we moved away from the Vieux Carré 'old square' to a more nautical 'by the docks' or 'near the wharf'. Turns out really good
some people I know (and love) sub bourbon for the rye. normally I would agree to anything bourbon... because bourbon.
that said™, imo a Vieux Carré is quite a bit better with rye in it (and shows more authenticity).
now, not all rye is created equal and there are so many to choose from. to make things less complicated, these two suggestions are inexpensive, available, and both quite different and delicious in this classic:
Rittenhouse 100
Sazerac (only 45%/vol. but...)
While purging off the last of some Laphroaig 10 the other day, in an already depleted bar stock, I came up with this take, and was surprised how enjoyable it was: 3/4 oz Laphroaig 10, 3/4 oz Cinzano Rosso, 1 oz B&B, 2 dashes each Peychaud's and Angostura, served up in a coupe, orange twist. The next day, I leveled out the measures of Laphroaig and B&B (25 ml), while keeping the vermouth the same, and it's fascinating how the whisky leapt much more forward. Not sure which I prefer.