Vieux Carré

★☆☆☆☆
Prep: 5 mins Cook: None Serves: 1 Source: Walter Bergeron, Hotel Monteleone Carousel Bar, New Orleans, ~1937

Ingredients

  • 22ml rye whiskey (3/4 oz)
  • 22ml Cognac (3/4 oz)
  • 22ml sweet vermouth (3/4 oz)
  • 1 barspoon (1 tsp) Bénédictine
  • 1 dash Peychaud's bitters
  • 1 dash Angostura bitters
  • Ice, for stirring
  • Garnish: lemon twist

Instructions

  1. Combine rye, Cognac, sweet vermouth, Bénédictine, and both bitters in a mixing glass with ice.
  2. Stir until well-chilled.
  3. Strain into a chilled rocks glass over a large ice cube.
  4. Express a lemon twist over the drink and drop it in.
Wine Pairing: N/A
Walter Bergeron, Hotel Monteleone Carousel Bar, New Orleans, ~1937 · Pre-Prohibition era
cocktail, vieux-carre, rye, cognac, vermouth, benedictine, stirred, new-orleans, classic