The Vieux Carré was first stirred to life at New Orleans’ legendary Carousel Bar at Hotel Monteleone in the 1930s. Like so many classic cocktails from that city, the recipe represents the crosscurrents of America at the time: brandy and liqueur from France, Italian vermouth, rye whiskey from just up the Mississippi and Caribbean bitters. The Vieux Carré is at once boozy, sweet, bitter and smooth—in other words, New Orleans.
- 4 dashes Dale DeGroff’s pimento aromatic bitters
- 2 tsp Bénédictine
- 3/4 oz Sweet vermouth
- 3/4 oz Cognac
- 3/4 oz George Dickel rye whiskey
- Garnish: Maraschino cherry or lemon peel
Add all ingredients into a mixing glass with ice and stir until well-chilled.
Strain into a cocktail glass.
Garnish with a maraschino cherry or lemon peel.