Vieux Carré Recipe

Cocktail

1. 1

   Prepare mixing glass and ice

   Fill a mixing glass or large glass with plenty of ice. Use fresh, cold ice — large cubes are preferred to chill without diluting too quickly.

2. 2

   Measure and combine spirits

   Pour 1 oz rye whiskey, 1 oz cognac, and 1 oz sweet vermouth into the chilled mixing glass over the ice.

3. 3

   Add liqueur and bitters

   Add 1/2 tsp Bénédictine, 2 dashes Peychaud's bitters, and 2 dashes Angostura bitters into the mixing glass with the spirits.

4. 4

   Stir to chill and dilute

   Using a bar spoon, stir the mixture briskly but smoothly for about 30–45 seconds (roughly 20–30 full turns) until well chilled, slightly diluted, and the outside of the mixing glass is frosty.

5. 5

   Prepare serving glass

   Place one or two large ice cubes in an old-fashioned (rocks) glass. If you prefer the drink without ice, you can strain into a chilled coupe; the classic Vieux Carré, however, is usually served on the rocks.

6. 6

   Strain and serve

   Strain the stirred cocktail into the prepared rocks glass over the ice using a Hawthorne strainer or julep strainer to keep ice shards out.

7. 7

   Garnish

   Express the oils from a lemon twist over the drink by holding the twist skin-side down over the glass and giving it a quick pinch, then run the peel around the rim and drop it into the cocktail. Optionally add a cocktail cherry on a pick.

8. 8

   Taste and adjust: if you prefer a slightly sweeter cocktail, add an additional 1/4 tsp Bénédictine and stir briefly to integrate. Serve immediately.