The Vieux Carré is yet another contribution to the cocktail universe from New Orleans. When you make it to New Orleans try one at the Monteleone Hotel that invented it, but be careful. Their bar is on a turntable that moves. The Monteleone is home to the aptly named Carousel Bar.
Ingredients
1 oz Rye Whiskey
1 oz Sweet Vermouth (Carpano Antica is readily available now)
1 oz Cognac
1/4 oz Benedictine
1 dash Angostura Bitters
1 dash Peychaud’s Bitters
Garnish
cherry
Glassware
5 oz cocktail glass
Assembly
Chill cocktail glass. Fill Shaker with ice. Measure rye, cognac, sweet vermouth and bitters and add to shaker. Stir to combine ingredients. Strain into cocktail glass and garnish.
Suggestions
This recipe specifically calls for cognac and not brandy. Cognac has hundreds of estate bottled producers but the import market is dominated by a handful of large producers. One estate producer that is readily distributed throughout the United States is Pierre Ferrand. Try their amber for your recipes that call for cognac or brandy or after dinner neat.