Vieux Carré Recipe

Combine ingredients

Add rye whiskey, cognac, sweet vermouth, Benedictine, mezcal (or Lapsang syrup), Angostura bitters and Peychaud's bitters into a mixing glass.

Stir with ice

Fill the mixing glass with ice and stir gently for 30–45 seconds until well-chilled and slightly diluted (about 20–30% dilution by eye).

Prepare glass

Place a large ice cube in a chilled old-fashioned glass (rocks glass).

Strain

Strain the mixed cocktail into the prepared glass over the large ice cube using a julep or Hawthorne strainer.

Express oils

Take the lemon twist and hold it over the drink, skin side down. Give the peel a firm twist to express oils over the surface of the cocktail, then rub the peel around the rim and drop it into the drink.

Add smoke (optional, recommended for 'Smokey twist')

Option A (mezcal): If using a small amount of mezcal in the recipe, no additional step is required beyond the flavor it provides. Option B (guided smoke): If you want a pronounced smoky aroma, briefly light a small sprig of rosemary or an orange peel and invert a glass or a smoking cloche over it to capture smoke, then place the smoked glass over the cocktail and unveil at service. Option C (smoked cherry): Add a smoked cherry or smoked orange peel as a garnish for an extra smoky bite.