Vieux Carre
- 1 oz Rye Whiskey
- 1 oz Cognac
- 1 oz Sweet Vermouth
- 1 barspoon Benedictine
- 2 dashes Angostura Bitters
- 2 dashes Peychaud's Bitters
Stir with ice and strain into a chilled cocktail glass. Flamed orange garnish.
| Prep Time | 2 minutes |
| Servings | 1 |
| Category | Cocktail |
| Tags | 1933-1969 (Tiki to Martinis), Classic, Digestif, New Orleans |
| Proof | 51.7 |
| Strength | 1.8 standard drinks |
| Glass | Cocktail Glass |
| Temp | Cold |
The Vieux Carre was invented in 1938 by Walter Bergeron, the head bartender at the Monteleone Hotel in New Orleans. It is named after the French term for what we call "The French Quarter" ... Vieux Carré ("Old Square").
The Monteleone is one of the Quarter's grand old hotels and now features the marvelous Carousel Lounge, which is an actual revolving carousel -- you sit, and it revolves around the bartenders (just slowly enough so that you only get dizzy from drinks, not the ride). I love that bar (they even let me bring my dog Red in one night).
You will sometimes see the Vieux Carre served on the rocks. It is good either way.