Vieux Carré

1 oz Rye
1 oz Cognac
1 oz Sweet vermouth
1 t Bénédictine
2 ds Peychaud's Bitters
2 ds Bitters, Angostura
Stir, strain, rocks, low-ball.
Some recipes use 3/4 oz of each main ingredient, making a smaller drink.
From other users
  • Like a more interesting Manhattan. Don't use too strong a rye or it will overwhelm the cognac. Used Germain Robin, Bulleit, and Punt e Mes. Great! — ☆☆☆☆☆
  • Garnish with lemon twist
  • The recipe I've been using has equal parts (1 oz ea) of the rye, cognac, sweet vermouth, and benedictine, plus 3 ds ea of Ango and Peychauds. The result is somewhat sweet, but I like it. — ☆☆☆☆☆
  • One of my favorite cocktails. On a whim tonight I replaced the Rye with Anjeo Tequila, which made for an interesting variation. — ☆☆☆☆☆
  • Nice, slow drink. Used 3/4 oz Punt e Mes (Capano Antica would have ben as good) Rinsed with Benedictine. Use the largest Ice cube(s) possible. — ☆☆☆☆
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A mix of Punt e Mes and dry

A mix of Punt e Mes and dry vermouth is very nice, adds bitter complexity, and tames the sweetness a bit. An improvement IMO.

I've been experimenting with

I've been experimenting with different combos, looking to make a batch to put into a small (2 litre) charred oak keg for aging. My current combo consists of Old Overholt rye, Carpano Antica, Couvoisier VS, with the requisite herbals and bitters. Tonight, I tried a version using "house bitters" my wife brewed up (recipe courtesy of Brad Parson's "Bitters" book)...they're a little more earthy, dark, and less spicy than Angostura, and I think it allows the Benedictine's herbalness to cut through a bit. I also err on the shy side of the Benedictine and vermouth, preferring a little more bite to my drink. I think I'm getting close...just finished the first one, and I'm going to make a second, but using a stronger rye (Redemption? Don't know...wish I had my trusty handle of Beam Rye, but it disappeared during the holidays...).

Love this site...keep drinking, my friends.