Vieux Carré
intro
A smooth, balanced classic New Orleans Creole cocktail blending rye, cognac, sweet vermouth, and herbal liqueur for a complex, warming sip.
Ingredients
Steps
Chill bar tools
Place a clear mixing glass, dual-sided 15ml/30ml metal jigger, and 4 heavy-bottomed rocks glasses in the freezer for 3 minutes to chill thoroughly. Pre-chilling prevents excess ice dilution when building and serving the cocktail.
Measure base spirits
Remove the chilled mixing glass from the freezer. Use the jigger to measure and pour 90 ml (6 tablespoons) rye whiskey, 90 ml (6 tablespoons) cognac, and 90 ml (6 tablespoons) sweet red vermouth into the mixing glass, taking care not to spill to maintain the equal-part base ratio.
Add flavor modifiers
Pour 30 ml (2 tablespoons) Bénédictine herbal liqueur into the spirit mixture. Hold each bitters bottle 15cm above the glass to add 8 dashes of Peychaud's Bitters and 8 dashes of Angostura Aromatic Bitters, ensuring consistent, evenly sized dashes.
Stir to proper chill
Add 4 cups of standard cubed ice to the mixing glass. Insert a long twisted bar spoon and stir steadily in a smooth circular motion for 25 seconds, until the outside of the glass feels frosty and the liquid reaches 4°C (39°F). Do not shake, as this will cloud the cocktail and create harsh, uneven dilution.
Strain into glasses
Place one 5cm (2 inch) large clear ice cube into each pre-chilled rocks glass. Hold a Hawthorne strainer firmly over the mixing glass opening, and pour the chilled cocktail evenly between the 4 glasses, leaving 1cm of headspace below the rim of each glass.
Garnish and serve
Hold one lemon peel strip 10cm above each glass, squeeze gently to release fragrant citrus oils over the drink surface, rub the peel along the glass rim, then drop it into the drink alongside one maraschino cherry. Serve immediately while cold.
Tips
2.Trim all white pith from the lemon peel garnish: pith adds sharp, bitter flavors that overpower the drink's balanced sweet, herbal, and spicy notes.
3.Use freshly opened sweet vermouth for the best flavor: oxidized, old vermouth tastes flat and vinegary; store opened vermouth in the refrigerator for up to 1 month after opening.
OMG these were such a hit at our neighborhood potluck last Saturday! I’m usually a wine only girl but I wanted to branch out for cocktail hour, and this was so straightforward even a cocktail newbie like me couldn’t mess it up. Perfect balance of sweet and boozy, not too bitter at all.
Wait, is there a non-alcoholic swap for the rye and cognac? I have a couple sober friends coming over for game night next week and I’d love to make a version they can enjoy too!
SO good! I’ve ordered Vieux Carrés at fancy French Quarter bars for years and never thought to make them at home. 5 minutes prep? No way, that’s faster than waiting for a bartender on a busy Saturday. Total game changer for when I want a fancy cocktail without leaving the house. My only tweak was adding an extra dash of Peychaud’s because I love that anise kick.
Made this after a long week of kid carpools and work deadlines, and let me tell you — it hit DIFFERENT. I didn’t have Benedictine on hand so I used B&B and it still worked perfectly, and even my teen kid snuck a sip and loved it! No complaints here.
Tried this last night when I was craving a fancy cocktail without the $18 bar price tag. Super easy to make, all the ingredients were easy to grab at my local liquor store. Will be adding this to my regular rotation for sure.
Wait, has anyone made a big batch of this for a party? I’m hosting a Mardi Gras watch party next weekend and I don’t want to be stuck mixing individual drinks all night!
I don’t usually love whiskey forward drinks but this was so smooth! The blend of cognac and vermouth really softens the rye bite, right? I even got my roommate who only drinks seltzers to try a sip and she loved it.
Shoutout to this recipe for making me look like a professional mixologist at my friend’s dinner party last weekend. I followed the measurements exactly, garnished with a lemon twist and a maraschino cherry, and everyone thought I’d spent hours practicing. 10/10, no notes.
Wait, do I *have* to use a rocks glass? I only have coupe glasses at home right now, will that mess up the drink?
Made this on my patio last night while watching the sunset, and it was the perfect end to a long hike. I used a little extra sweet vermouth because I prefer my cocktails on the sweeter side, and it was chef’s kiss.
Wait, can I pre-bottle individual servings of this to grab and go for camping trips next month? I feel like it would hold up really well since it’s all spirits and no perishables!
Brought a batch of these to our weekly trivia night and our team won! Coincidence? I think not. Jokes aside, this is such a crowd pleaser, even our friend who only drinks cheap beer asked for a second serving. So easy to throw together, will make again.
I thought this was really good, but I found it a little too strong for my taste. Did I do something wrong? I measured everything out exactly as written, followed the stir time, everything.
I love collecting vintage cocktail recipes and this one is spot on! It tastes exactly like the version my grandpa used to make for holiday dinners when I was old enough to sneak a sip. The ratios are perfect, no adjustments needed for me.
Made this for my partner for our 3 year anniversary dinner at home, paired with steak frites, and we both agreed it was better than the version we had at the fancy French restaurant we went to last year. 10/10, will be our go-to special occasion cocktail from now on.
Do I need to use top shelf liquor for this? I’m on a tight budget right now and I don’t want to drop $50 on a bottle of cognac if the cheaper stuff will work just as well!
I made this for my Fat Tuesday potluck at work yesterday and my coworkers were raving! I even added a little gold edible glitter on top for fun and it looked so festive. So easy to make even on a busy work morning before my shift.