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. — ☆☆☆☆
  • Adding extra 1/2 oz rye and serving up is nice. — ☆☆☆☆☆
  • Made with 2 tsp benedictine — ☆☆☆☆☆
  • carpano antica — ☆☆☆☆☆
  • Made this with Rittenhouse, PF 1840, Carpano Antica. It was quite good, but might be better with Punt E Mes? — ☆☆☆☆
  • Quite a lot like a better Manhattan although perhaps a little too sweet for my taste. — ☆☆☆
  • Very good. Used Rittenhouse, Remy VSOP, and Cinzano Rosso. Will try with others as well. — ☆☆☆☆☆
  • Delicious Manhattan variation. Used Rittenhouse, Carpano, Pierre Ferrand Ambre, Peychauds, Ango, Benedictine — ☆☆☆☆
  • I use 3 Peychaud's, 1 Angusturra, and just a barspoon of Benedictine — ☆☆☆☆☆
  • Great manhattan alternative — ☆☆☆☆
  • Maybe my favorite so far. — ☆☆☆☆☆
  • 1.5 Rye, 4 Pey 2 Ango — ☆☆☆☆
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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.

mikejaz2's picture

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.

Mike Janowski
Cocktail fancier

Works wonders with

Works wonders with Rittenhouse, Linie, Professore Vermouth, Benedictine, Ango and Peach Bitters! 

Tried it with five year old

Tried it with five year old Zuidam genever instead of the rye, but the genever got lost and the drink needs that rye, I think.