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
Curator
5 stars
Average
4.5 stars
(106 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
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.
  • 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.
  • Garnish with lemon twist
Similar cocktails
  • Heathen VC — Rye, Armagnac, Sweet vermouth, Triple sec, Bitters, Absinthe
  • McClellan's Curse — Rye, Sweet vermouth, Absinthe, Bitters, Allspice Dram
  • Enigma Cocktail — Whiskey, Sweet vermouth, Cherry Liqueur, Herbal liqueur, Peychaud's Bitters
  • Greenpoint — Rye, Sweet vermouth, Herbal liqueur, Bitters
  • Sabotta Dusk — Rye, Cognac, Sweet vermouth, Averna, Bitters
  • Autumn Leaves — Rye, Apple brandy, Sweet vermouth, Strega, Cinnamon syrup
  • Country Life #2 — Bourbon, Sweet vermouth, Jamaican rum, Bitters, Orange peel
  • Floridita Special — Rye, Sweet vermouth, Amer Picon, Triple sec, Bitters, Sugar
  • Carroll Gardens — Rye, Sweet vermouth, Amaro Nardini, Maraschino Liqueur, Lemon peel
  • The Heim Lick — Rye, Sweet vermouth, Bénédictine
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.