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Vieux Carrè

IBA
0

A rich, spiced stirred drink built on rye and cognac, rounded out by sweet vermouth and the herbal sweetness of Bénédictine. Peychaud's bitters add an anise-tinged lift. Created by Walter Bergeron at the Monteleone Hotel in New Orleans in 1938.

Method
Stirred
Glass
cocktail
Difficulty
Hard
Flavor Profile
Bitter
Dry
Herbal
Strong
Sweet
Recipe Variations

Ingredients

Servings:
1
Your bar: 0/5
Peychaud's Bitters
2 dash
Bénédictine
1 tsp
Rye Whiskey
30 ml
Maraschino Cherry(optional)
1
Orange Zest(optional)
1
Cognac
30 ml
Sweet Vermouth
30 ml
🌱 Vegan🌾 Contains gluten🍷 Contains sulphites

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Instructions

  1. Chill a cocktail glass.
  2. Fill a mixing glass with ice and add the rye whiskey, cognac, sweet vermouth, Bénédictine and Peychaud's bitters.
  3. Stir for a good while, until very cold and well diluted.
  4. Strain into the chilled glass.
  5. Garnish with orange zest and a maraschino cherry, if using.

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