Vieux Carré Recipe

Inspired by Brasserie Les Mordus

Time8m

Serves1

Courvoisier X.O., Whisky Rye, Cocchi Vermouth, Liqueur de Bénédictine, Amer aromatique

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Ingredients

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Cocktail

1 oz Courvoisier X.O. (or other high-quality Cognac)1 oz Rye whisky1 oz Cocchi Vermouth di Torino (sweet vermouth)1/2 tsp Liqueur de Bénédictine2 dashes Amer aromatique (e.g., Peychaud's or a dark aromatic bitters substitute)1 dash Angostura bitters6 count Ice (large cubes for stirring)1 count Garnish: lemon twist1 count Garnish (optional): maraschino cherry

Method

Cocktail

Prepare glassware

Place a chilled old-fashioned (rocks) glass or nick-and-nora on the counter. If you prefer, chill the glass briefly with ice and discard just before pouring.

Combine ingredients

In a mixing glass, add 6 large ice cubes, then pour 1 oz Courvoisier X.O., 1 oz rye whisky, and 1 oz Cocchi Vermouth di Torino. Add 1/2 teaspoon Liqueur de Bénédictine, 2 dashes Amer aromatique, and 1 dash Angostura bitters.

Stir to chill and dilute

Using a bar spoon, stir the mixture briskly but smoothly for 20–30 seconds (about 30–40 full rotations) until the outside of the mixing glass is frosty and the drink is properly chilled and lightly diluted.

Strain

Strain the cocktail through a Hawthorne or julep strainer into the chilled rocks glass over one large clear ice cube (or a few fresh large cubes).

Garnish and finish

Express a lemon twist over the drink to release oils, wipe the rim if desired, and drop the twist into the glass. Optionally add a maraschino cherry on a pick. Serve immediately.

Taste note: the Vieux Carré is balanced between the richness of Cognac and vermouth, the spice of rye and bitters, and the herbal sweetness of Bénédictine—adjust bitters or Benedictine slightly to taste on subsequent pours.