Vieux Carré

1 oz Rye
1 oz Cognac
1 oz Sweet vermouth
1 t Bénédictine
2 ds Peychaud's Bitters
2 ds Bitters, Angostura
Instructions

Stir, strain, rocks, low-ball.

Notes

Some recipes use 3/4 oz of each main ingredient, making a smaller drink.

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Walter Bergeron Monteleone Hotel in New Orleans
Year
1938
Is of
unknown authenticity
Reference

http://www.gumbopages.com/food/beverages/vieux-carre.html

Curator
5 stars
Average
4.5 stars
(100 ratings)
YieldsDrink
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From other users
  • Too sweet compared to its boozy classic counterparts. I have wanted to like this one and can't.
  • A little sweet, needs a lemon garnish.
  • From Nola Jane. Vieux Carre $14.00 Laws Rye, Korbel VSOP, Sweet Vermouth, Orleans Bitters, Peychauds Bitters
  • Boozy. Perhaps a little too sweet. Not sharp. Benedictine adds something different.
  • Rittenhouse, Carpano Antica, 3/4 tsp Benedictine, 3 Peychauds, 2 Ango — ★★★★★
  • 1.5 Rye, 4 Pey 2 Ango
  • Great manhattan alternative
  • Maybe my favorite so far. — ★★★★★
  • 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
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Comments
Dan commented on 1/02/2014:

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 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.

J.S-g. commented on 9/24/2016:

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

J.S-g. commented on 1/07/2017:

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. 

Mike F commented on 11/08/2022:

I like it with Grassotti vermouth, which has a distinct bitter component that helps keep things from being too sweet. I also go with three shakes of Peychaud's and one of Ango, as someone else mentioned. This is just a great drink.