The Vieux Carré is a relatively modern cocktail compared to many classics, yet it packs a rich history. Pronounced “Voo-ka-RAE,” its name translates to “old square,” a reference to the French Quarter in New Orleans.
Invented by Walter Bergeron, head bartender at the Monteleone Hotel in the mid-1930s, the Vieux Carré is often mistakenly linked to the Carousel Bar within the hotel. However, the bar didn’t open until 1949, long after the drink’s inception.
New Orleans is known as the birthplace of iconic cocktails, with the Sazerac, Gin Fizz, and Hurricane among its famous creations. The Vieux Carré proudly joins this tradition.
This cocktail offers a complex and potent blend. The Benedictine liqueur adds a delicate sweetness to the whiskey, while the lemon peel garnish brings a refreshing citrus note. The result is a well-balanced, flavorful drink that delights the palate.
If you have the chance, enjoy one at the Carousel Bar, which rotates once every 15 minutes. Drink carefully, though—those first few steps can be tricky! Print
Vieux Carre
Classic New Orleans cocktail with rye, vermouth, cognac and benedictine
- Yield: 1 1x
Ingredients
- 3/4 oz rye or bourbon whiskey
- 3/4 oz sweet vermouth
- 3/4 oz V.S.O.P cognac
- 1 barspoon Benedictine liqueur
- Dash of Angostura bitters
- Dash of Peychaud’s bitters
- Slice of lemon peel garnish
Instructions
- Chill a rocks glass in the refrigerator
- Combine all ingredients in a mixing glass filled halfway with ice and stir
- Cut your lemon peel slice
- Rub the interior rim of the rocks glass with the peel
- Fill the rocks glass with ice
- Strain your drink into the glass and garnish with the lemon peel
Tim
Have made quite a few of your recipes. Outstanding web site.
Cooking simple tonight but whipped up a vieux carre for a special drink.
Stay healthy and my regards to Linda.
John
Thanks John. Glad you liked it!