Vieux Carré

Rye, Sweet vermouth, Cognac, Bénédictine, Bitters, Peychaud's Bitters
Stir, strain, rocks, low-ball.
Some recipes use 3/4 oz of each main ingredient, making a smaller drink.
Cocktail summary
Created byWalter Bergeron Monteleone Hotel in New Orleans
Posted by
Dan's picture
Dan on 06/06/2010


Dan's picture

A mix of Punt e Mes and dry vermouth is very nice, adds bitter complexity, and tames the sweetness a bit. An improvement IMO.

I've been experimenting with different combos, looking to make a batch to put into a small (2 litre) charred oak keg for aging. My current combo consists of Old Overholt rye, Carpano Antica, Couvoisier VS, with the requisite herbals and bitters. Tonight, I tried a version using "house bitters" my wife brewed up (recipe courtesy of Brad Parson's "Bitters" book)...they're a little more earthy, dark, and less spicy than Angostura, and I think it allows the Benedictine's herbalness to cut through a bit. I also err on the shy side of the Benedictine and vermouth, preferring a little more bite to my drink. I think I'm getting close...just finished the first one, and I'm going to make a second, but using a stronger rye (Redemption? Don't know...wish I had my trusty handle of Beam Rye, but it disappeared during the holidays...).

Love this site...keep drinking, my friends.

From other users

Nice, slow drink. Used 3/4 oz Punt e Mes (Capano Antica would have ben as good) Rinsed with Benedictine. Use the largest Ice cube(s) possible. (4 stars)
One of my favorite cocktails. On a whim tonight I replaced the Rye with Anjeo Tequila, which made for an interesting variation. (5 stars)
The recipe I've been using has equal parts (1 oz ea) of the rye, cognac, sweet vermouth, and benedictine, plus 3 ds ea of Ango and Peychauds. The result is somewhat sweet, but I like it. (5 stars)
Garnish with lemon twist
Like a more interesting Manhattan. Don't use too strong a rye or it will overwhelm the cognac. Used Germain Robin, Bulleit, and Punt e Mes. Great! (5 stars)

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