Restaurants›The Little Jewel of New Orleans›Vieux Carre Recipe

Vieux Carre Recipe

Inspired by The Little Jewel of New Orleans
Time8m
Serves1

Rye Whiskey. Cognac. Sweet Vermouth. Peychaud's Bitters. Benedictine Liquew. Bourbon Cherry.

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Ingredients

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Cocktail

Method

Cocktail

1

Prepare glass

Chill a rocks glass by filling it with ice and setting it aside while you build the cocktail (or place it briefly in the freezer).

2

Measure and combine

In a mixing glass or shaker tin filled halfway with ice, add 1 oz rye whiskey, 1 oz cognac, 1 oz sweet vermouth, and 1/2 tsp Bénédictine.

3

Add bitters

Add 2 dashes of Peychaud's bitters and 1 dash of Angostura bitters (the Angostura is optional but rounds the spice).

4

Stir to chill and dilute

Stir the mixture briskly with a bar spoon for 20–30 seconds (about 20–30 full turns) until the mixing glass is well chilled and slightly diluted—this usually produces about 15–20% dilution, yielding a silky texture.

5

Prepare serving glass

Discard the ice from the chilled rocks glass. If you prefer, place a single large ice cube in the glass to slow dilution while drinking.

6

Strain and garnish

Strain the stirred cocktail into the prepared rocks glass over the large ice cube (or neat if you prefer). Garnish with one bourbon cherry on a pick, placing it in the glass or resting on the rim.

7

Finish and serve

Optionally express a thin lemon twist over the drink and discard or rub it on the rim for brightness (not traditional but common). Serve immediately.