• Rye whiskey
  30 ml (1 oz)

  Choose a spicy, robust rye for best results.
• Cognac
  30 ml (1 oz)

  A good VS or VSOP cognac works beautifully.
• Sweet vermouth
  30 ml (1 oz)

  Look for a quality Italian-style sweet vermouth.
• Bénédictine
  10 ml (0.25 oz)

  Adds herbal sweetness and complexity.
• Peychaud’s bitters
  2 dashes

  Essential for a New Orleans touch.
• Angostura bitters
  2 dashes

  Adds depth and aromatic spice.
• Lemon peel
  1 twist

  For garnish.

• Mixing glass
• Bar spoon
• Jigger
• Strainer
• Rocks glass

1. 1

   Add the rye whiskey, cognac, sweet vermouth, Bénédictine, Peychaud’s bitters, and Angostura bitters to a mixing glass filled with ice.

2. 2

   Stir gently for about 20-30 seconds, until thoroughly chilled and diluted.

3. 3

   Strain into a rocks glass filled with fresh ice—large cubes work best.

4. 4

   Express the lemon peel over the drink by holding it over the glass and giving it a good twist to release the oils, then drop it in as garnish.

5. 5

   Serve immediately and enjoy!

• A harmonious blend of whiskey, cognac, and herbal liqueur creates depth and complexity.
• Perfect for slow sipping and savoring the flavors evolve.
• A true New Orleans classic with a storied history.
• Great balance between sweetness, bitterness, and spice.
• An impressive cocktail to make for guests who appreciate craftsmanship.

Invented in the 1930s at the legendary Carousel Bar in New Orleans’ Hotel Monteleone, the Vieux Carré (pronounced 'voo care-ay') is named after the city’s French Quarter. The name literally means 'Old Square' in French, a nod to the neighborhood's historic roots. Created by bartender Walter Bergeron, the Vieux Carré represents a melting pot of cultures—melding American rye, French cognac, Italian vermouth, and Caribbean bitters, much like the city itself.