Vieux Carre Recipe

Cocktail Assembly

1. 1

   Prepare mixing glass and ice

   Fill a mixing glass or large mixing vessel with plenty of ice to properly chill and dilute the cocktail while stirring (about 3 large ice cubes or a scoop of cracked ice).

2. 2

   Combine spirits and vermouth

   Add 1.0 oz Templeton Rye, 1.0 oz Torres 10 Year Brandy, 1.0 oz Bordiga Sweet Vermouth, and 0.25 oz Benedictine into the ice-filled mixing glass.

3. 3

   Add bitters

   Add 2 dashes of orange bitters (or 1 dash orange + 1 dash Angostura if preferred) directly to the mixing glass.

4. 4

   Stir to chill and dilute

   Using a bar spoon, stir the mixture briskly but smoothly for about 30–45 seconds (or roughly 20–30 revolutions) until the drink is well chilled and slightly diluted — the glass exterior should become cold and lightly frosted.

5. 5

   Prepare serving glass

   Place a large chilled rocks glass or old-fashioned glass on the bar. Optionally add one large clear ice cube.

6. 6

   Strain and serve

   Double-strain the chilled cocktail from the mixing glass into the prepared rocks glass over the large ice cube (or pour with the stirring ice if preferred).

7. 7

   Garnish

   Express the oils from an orange twist over the surface of the drink by holding it skin-side down and giving it a quick pinch, then rub the rim with the twist and drop it into the glass as garnish.