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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
20th November 2022 at 09:08
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.
20th September 2022 at 23:24
For a smoother, more complex take, replace the cognac with Grand Marnier. It’s yummy.
8th June 2022 at 15:28
I am just back from visiting New Orleans and had this cocktail in several bars (tho the Carousel Bar was not one of them). One was served up in a chilled cocktail glass, at the other two it was on the rocks, and I've seen recipes from several sources differ on that. I prefer up vs. on the rocks - but is there a "correct" approach, or is it just personal preference? Either way it's a fantastic cocktail, one of my new favs...
8th June 2022 at 16:36
At the Carousel bar, I've only ever seen and enjoyed them served on-the-rocks. That said, I'd serve it how you enjoy it.
23rd January 2022 at 17:37
Great cocktail.. May play around and amp up the Benedictine and the bitters.
25th September 2021 at 18:22
After additional experimentation, I now bump Rye and Cognac (I really like that blend), and Sweet Vermouth to 1 oz each; 1/2 oz Dom B; 3 dashes Peychauds; 2 dashes Angostura. And I now generally serve it "up." It's a good sized drink, and for a smaller one Mr. Difford's proportions work very well as well. I just like slightly more of the Benedictine. Cheers to all!
8th September 2022 at 19:50
That's exactly how I make it as well. It's practically two drinks in one with the amount of booze in there, but it's such a great cocktail that I don't mind at all. In fact, I have one in front of me right now.
21st August 2021 at 22:50
Fabulous as a digestif after a curry
14th May 2021 at 20:58
One of my favourites. I tend to bust out the rarely-used 25ml jigger for this, along with a very generous bar spoon of Benedictine. And I garnish with a lemon twist wrapped around a maraschino cherry. Great drink.
2nd May 2021 at 00:13
Used 50/50 rye and bourbon. Have made it previously with only bourbon. Both are great. I think I may like the 50/50 better as it tastes not as sweet.
2nd March 2021 at 00:58
Simon,
The recipe in your book only has 7.5ml of Bènèdictine... and I have to say, I prefer that more subtle, less sweet version.
The recipe in your book only has 7.5ml of Bènèdictine... and I have to say, I prefer that more subtle, less sweet version.
2nd March 2021 at 08:03
You make a good observation Nathan. I've added a note above for others who also prefer previous versions. My quest continues...
7th February 2021 at 02:35
I’m with Tom on his version. I used a California VSOP Brandy and Evan Williams white label bottled in bond bourbon
13th January 2021 at 20:47
Fabulous - one of my favorite night sippers. I prefer different proportions, but it's up to the 'discerning drinker'. My version:
3/4oz bourbon, 3/4oz cognac/brandy, 1/2oz benedictine,3/4oz vermouth,1 dash of angostura, 2dashes of peychaud. Plus maraschino cherry!
3/4oz bourbon, 3/4oz cognac/brandy, 1/2oz benedictine,3/4oz vermouth,1 dash of angostura, 2dashes of peychaud. Plus maraschino cherry!
18th October 2024 at 14:07
Nevuuuuuhhhhhh
8th February 2021 at 21:23
Many thanks Tom. With a tad less Benedictine, I've adopted your recipe above.
30th December 2020 at 06:14
One of my favorite drinks. I'm typically using a "perfect" variation, with 1/2 sweet and 1/2 dry vermouth, while slightly upping the Benedectine to 1/2oz to compensate.
20th December 2020 at 16:41
Oh you Brits ;D It's pronounced Vyuh Cah-ray. Naughty Simon. Santé!
21st December 2020 at 07:41
Thanks Jacqueline. I've corrected but also left my version as 'Voo' is much easier to get my tongue around than 'Vyuh'.
22nd November 2020 at 06:44
Added an additional 1/4 oz of Benedictine to increase the sweetness created a well balanced cocktail that connotes caramel, vanilla, and orange. Perhaps a cherry might work well in lieu of lemon.
23rd November 2020 at 20:37
Agreed. Thanks to all here. Always keen to hear other's specs. I've upped Benedictine from 1/4 to 1/3oz as a first step.
22nd November 2020 at 06:43
Love the Vieux Carré. However I think there is not enough Benedictine in this recipe and it comes out too dry. Dale DeGroff recommends just under 1/2oz Benedictine for this much spirit, and it made a more balanced drink, with a bit if sweetness more characteristic of the Vieux Carré.
26th October 2020 at 02:22
Ran out of Dolin red vermouth and substituted half red Lillet. Serendipity! More complex and less sweet somehow.
7th October 2020 at 01:20
After finally getting the D.O.M. And a good cognac, this is first I've made at home since sampling them version at its birthplace in Nola. Mr. Difford, if I may, two questions. Why bourbon and not the more traditional rye? And, how do you choose which red vermouth, in this case my recipe here called for the LQRVR? Thank you.
7th October 2020 at 06:41
Hi Andrew. I like the way the soft sweetness of bourbon combines with cognac. Seems to fit better than rye. However, I often use 50:50 rye and bourbon. Martini Rosso tends to be my go-to.
1st October 2020 at 16:08
Really excellent drink - perhaps even more enjoyable than a Manhatten and can savour on the rocks for a longer time.