Vieux Carré
The Vieux Carré: The New Orleans Cocktail That Honors the French Quarter
The Vieux Carré first appeared in print in the 1937 cocktail book "Famous New Orleans Drinks and How to Mix 'Em" by Stanley Clisby Arthur, where the author credited the creation to Walter Bergeron, head bartender at Hotel Monteleone Chilled Magazine. The name is French for "old square," in reference to the city's French Quarter neighborhood Wikipedia.
Bergeron stated he created the cocktail to honor the famed Vieux Carré, that part of New Orleans where antique shops and iron lace balconies give sightseers a glimpse into the romance of another day Difford's Guide. The cocktail was designed to represent the diverse cultural groups living in the French Quarter, with each ingredient symbolizing different communities: rye whiskey for Americans, cognac and Bénédictine for the French, sweet vermouth for Italians, and bitters for the Caribbean community.
The Vieux Carré combines equal parts rye whiskey, cognac, and sweet vermouth with Bénédictine and both Peychaud's and Angostura bitters. The drink is essentially a Manhattan variation served on the rocks with added French spirits and herbal complexity. After falling into obscurity for decades, the cocktail experienced a revival during the craft cocktail movement and remains a signature drink at the Carousel Bar.
RECIPE:
¾ oz rye whiskey
¾ oz cognac
¾ oz sweet vermouth
¼ oz Bénédictine
2 dashes Peychaud's bitters
2 dashes Angostura bitters
Lemon peel for garnish
Method:
Add all ingredients to mixing glass with ice
Stir well for 20-30 seconds until chilled
Strain into rocks glass filled with ice
Express lemon peel over drink and use as garnish