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Boston Food & Drink Website|Friday, November 28, 2014
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Vieux Carre Cocktail: A New Orleans Classic 

Vieux Carre
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With Tales of the Cocktail kicking off tomorrow, I thought a post featuring a New Orleans classic would be most appropriate. First, let’s get the correct pronunciation down; “voh-care-eh”. It translates to “old square”, which is what the French Quarter was often referred to back in the day. The Vieux Carre is full of New Orleans tradition and was created at the famous Monteleone Hotel by Walter Bergeron in the 1930′s.

 

The backbone of this drink are the rye and cognac blend. Be sure to use a bold rye, something with higher proof to balance out the sweetness of the sweet vermouth and Benedictine. Also, try not use too much Benedictine as it will become too sweet and ruin the taste of the cocktail.

The Vieux Carre Cocktail

  • 1 oz. Rye
  • 1 oz Cognac
  • 1 oz Sweet Vermouth
  • Barspoon Benedictine D.O.M.
  • 2 dashes Peychaud’s
  • 2 dashes Angostura
  • lemon peel or twist

Glass: Traditionally served down in an Old Fashioned glass (similar to the Sazerac), but may also be served up in a Coupe glass.

Method: Build your cocktail in a pint glass by adding all the ingredients together. Add your ice and stir. Strain into your glass and garnish with lemon peel or twist.

Cheers to all the Boston bartenders participating at Tales of the Cocktail!

More New Orleans classic cocktails:

Have you had a Vieux Carre before?

 



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