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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...
Kevin Haynes
21st December 2023 at 02:00
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!
17th November 2023 at 02:33
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
30th July 2024 at 21:23
This looks like the pre-2021 recipe in Diffords Guide, now reproduced above, given as 3:3:3:1 and equal dashes of angostura and creole bitters.
13th November 2023 at 01:28
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.
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.
13th November 2023 at 18:54
Thank you. That is worth bearing in mind, since at this moment I am enjoying mine in a Nick & Nora (naughty but nice).
3rd November 2023 at 02:50
Quite the drastic change in meaning conveyed by the single letter typo in the Près du Quai description.
3rd November 2023 at 07:53
One man's junk is another man's funk! Thanks for spotting. Now corrected.
28th October 2023 at 00:50
I only had B&B and my vermouth was old - and I really liked it, lol!
1st August 2023 at 20:15
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.
8th March 2023 at 19:39
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
2nd August 2023 at 17:42
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
27th November 2022 at 22:24
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...)
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...)
29th November 2022 at 05:58
Whistlepig piggyback sings in a Sazerac and it does here too… if you are looking for recommendations, of course ?