A Taste of the French Quarter With the Vieux Carre Cocktail

• Nov 28,2017
• Category: Crescent Features

"This sophisticated, spirits-driven cocktail is a lot like the Big Easy itself: a fun and potent blend of diverse elements," said Patrick Sullivan of Chowhound when describing the Vieux Carre Cocktail.

The rich flavors of the Vieux Carre cocktail are as decadent as the establishment it originated in, New Orleans’s Hotel Monteleone – now home to the famous Carousel Bar and the headquarters for Tales of the Cocktail annual cocktail and spirits festival.

The cocktail, which hosts cognac and rye whiskey spiced with bitters, gets its title from the name of the New Orleans neighborhood that we now call the French Quarter. It has been said that Walter Bergeron, an esteemed New Orleans bartender of his time, originally crafted the cocktail in the 1930s. It first appeared in print in 1937, in Famous New Orleans Drinks and How to Mix 'Em.


Ingredients:

• 3/4 ounce rye whiskey
• 3/4 ounce Cognac
• 3/4 ounce sweet vermouth
• 1 barspoon (1 teaspoon) Bénédictine liqueur
• 1 dash Peychaud’s Bitters
• 1 dash angostura bitters
• Ice
• Lemon twist, for garnish

Directions:

Place a cocktail glass in the freezer to chill. Into a mixing glass, measure the whiskey, Cognac, and vermouth. Add the Bénédictine liqueur. Add both bitters, then fill the mixing glass halfway with ice. Stir with a barspoon until chilled, about 30 seconds. Strain into the chilled cocktail glass. Rub the lemon twist around the rim of the glass, drop it in the cocktail, and serve. 

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