The Vieux Carré cocktail is one of those rare concoctions that seem to capture the essence of its origins, transporting you to another time and place with just one sip.
Born in the heart of the French Quarter in New Orleans, the Vieux Carré (pronounced voo-cray) has a history that's as rich and fascinating as its taste. Invented in the early 20th century by legendary bartender Walter Bergeron at the Hotel Monteleone’s Carousel Bar, the Vieux Carré was named after the neighborhood where the bar was located. Known for its boisterous nightlife and mix of French, Spanish, and Creole influences, the Vieux Carré neighborhood was the perfect inspiration for a cocktail that blended different flavors and traditions.
The cocktail combines cognac, rye whiskey, sweet vermouth, Bénédictine, Peychaud's Bitters, and Angostura Bitters, resulting in a unique and complex flavor profile. Over the years, the Vieux Carré cocktail has gained popularity not only in New Orleans but all around the world. Its popularity can be attributed to its perfect balance of flavors, its complexity, and its versatility.
Today, the Vieux Carré cocktail continues to be a classic in the world of mixology. It's served in countless bars and restaurants around the world, and its legacy as a drink that captures the essence of New Orleans and the French Quarter continues to endure. With every sip, you can taste the flavors of a bygone era, and experience the magic of a cocktail classic that will continue to stand the test of time.
Now go make this drink.
½ teaspoon Benedictine
1 dash Peychaud’s Bitters
1 dash Angostura Bitters
¾ oz. Rye Whiskey
¾ oz. Cognac
¾ oz Sweet Vermouth
Stir ingredients with the exception of the Benedictine in glass over ice, strain into chilled coup, add Benedictine and garnish with brandied cherry.
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