Vieux Carré translates as ‘Old Square’, referring to the French Quarter of New Orleans, in which the Hotel Monteleone is situated. Inside this grand old hotel is where the Vieux Carré was created in the 1930s, behind the bar of the fancy Swan Room nightclub.
If you want to order a Vieux Carré in the Monteleone today, the Swan Room is gone, so head for the Carousel Bar that was built in 1949. As the name suggests, the bar itself rotates every 15 minutes, but after a couple of Vieux Carrés, it can feel like it’s moving a little quicker than that! Read More
The Vieux Carré cocktail recipe itself is certainly an old and respected classic, but it’s also one that’s less recognised by most cocktail lovers, which is a shame. If you like drinks such as Old Fashioneds or Manhattans, then this is a must for you.
Spicy rye whisky is tempered by soft, fruity, cognac. This split base is wrapped up in the rich, sweet and tannic character of sweet vermouth then highlighted with aromatics from Benedictine and a combination of two classic bitters. This makes for a spirit forward classic that’s heady and flavoursome, but also highly drinkable.
- 30 ml RYE WHISKY (1 part)
- 30 ml COGNAC (1 part)
- 30 ml SWEET VERMOUTH (1 part)
- 7.5 ml BENEDICTINE (1/4 part)
- 1 Dash ANGOSTURA BITTERS
- 2 Dash PEYCHAUDS BITTERS
How to make it
- 1 – Add all ingredients to a mixing glass and fill with ice
- 2 – Stir until ice cold and enough water has been added to open up all flavours
- 3 – Strain into a lowball glass and fill with ice
- 4 – Garnish and serve
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As always, don’t forget to show us what you made by tagging us!
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