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Vieux Carré

Equal parts rye, Cognac and sweet vermouth, plus a spoonful of Bénédictine: rich and deep.

Home-bar collection version

For one serving

Ingredients

  • Rye Whiskey
    30 ml / 1.01 US fl oz
  • Cognac
    30 ml / 1.01 US fl oz
  • Sweet Vermouth
    30 ml / 1.01 US fl oz
  • Bénédictine
    1 barspoon
  • Peychaud's Bitters
    2 dashes

US fl oz amounts are rounded; use ml for exact measures.

To garnishOrange twist, Cherry

Make it

  1. Chill the coupe in the refrigerator or fill it with ice water.
  2. Fill a mixing glass with ice and pour in all ingredients.
  3. Stir with a bar spoon for about 30 seconds.
  4. Strain into a chilled coupe, express an orange peel and add a cherry.

Behind the drink

Created in the 1930s by Walter Bergeron, head bartender at New Orleans' Hotel Monteleone. The name means “old square” in French and refers to the local French Quarter.

Recipe reference

Adapted from the IBA recipe; see the ingredient notes for home-bar adjustments.

iba-world.com ↗