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
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
(112 ratings)
YieldsDrink
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From other users
  • Made this with Rittenhouse, PF 1840, Carpano Antica. It was quite good, but might be better with Punt E Mes?
  • carpano antica
  • Very good. Used Rittenhouse, Remy VSOP, and Cinzano Rosso. Will try with others as well.
  • Quite a lot like a better Manhattan although perhaps a little too sweet for my taste.
  • Made with 2 tsp benedictine — ★★★★★
  • Adding extra 1/2 oz rye and serving up is nice.
  • With 1 oz each High West Double Rye, Sacred Bond, and Cocchi di Torino, 1/4 oz Benedictine, and bitters as specified it didn't seem too sweet to me. Very nice.
  • 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.
  • One of my favorite cocktails. On a whim tonight I replaced the Rye with Anjeo Tequila, which made for an interesting variation.
  • 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.
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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.

Although the year currently listed for the Vieux Carre is 1938, the first printing of the book that contained it was in 1937 and the drink was perhaps several years older. Per Wayne Curtis of Tale of the Cocktail Foundation, it was created after prohibition ended, to compete with the Sazerac.

The volumes in the recipe in the book were half of what we use now, but the proportions were the same. For some reason Ted Haigh cut the Benedictine in half in the recipe he published. He seems to prefer drier cocktails, and the Benedictine is somewhat responsible for adjusting the sweetness of the drink. One might experiment with the variety/brand cognac used or the vermouth to adjust sweetness instead.

Made with Wild Turkey 101 rye and Dolin Rouge. Did not find it too sweet but it did benefit from a tiny lemon peel twisted over and discarded. Would be a good one for experimenting with different bitters.