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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...
Frederic D.
4th July at 19:12
This is a classic for a reason. I prefer the newer, 3/4 Oz recipe personally, as I think it lets the flavors meld more harmoniously. I used Basil Hayden Dark Rye, not a great rye on its own but works really well in Manhattan style applications, along with a local brandy-based vermouth (same observation), and Remy Martin VSOP. Spicy, herbal, rich, and at least in my case sweeter than the 6 rating might suggest. A delicious drink.