The Vieux Carré (pronounced in the Cajun and Creole style "vyur kaa ray") is a classic co*cktail straight from 1930s New Orleans. It is a complex and fascinating drink that is as popular today as it was when it was first created.
The History of the Vieux Carré co*cktail
Walter Bergeron created the Vieux Carré at New Orleans' Hotel Monteleone in the 1930s, naming it after the French phrase meaning "old square" which referred to the French Quarter. The drink remains a specialty of the establishment and sipping one at the Monteleone's spinning Carousel Bar is a memorable experience.
The recipe was first printed in the 1937 edition of "Famous New Orleans Drinks and How to Mix 'Em" and it was a big hit in its first years. Though it has never been forgotten, the co*cktail did fall out of favor for a number of decades and went into relative obscurity. All of that changed during the recent resurgence of interest in classic co*cktails and the revitalization of great rye whiskey. With the skills of bartenders and the availability of fine ingredients, the Vieux Carré is once again on every co*cktail enthusiast's list of truly great drinks.
What Ingredients Are in the Vieux Carré?
This co*cktail is a short, slow sipper that begins with equal parts of rye whiskey, cognac, and sweet vermouth. Not one, but two bitters are used and there is a hint of a classic herbal liqueur to give it even more dimension. The Vieux Carré is a slightly sweet, spiced, and warming drink with herbal, citrus, and smoky notes. It's similar to a Manhattan but more complex thanks to the cognac, Bénédictine, and two kinds of bitters. It is a truly great co*cktail and one of the signature drinks of New Orleans.
What You'll Need to Make This Vieux Carré Recipe
A Great co*cktail Jigger
A Sleek Barspoon
A Handy Dandy co*cktail Strainer
"If you love a Manhattan or Old Fashioned, the Vieux Carré is the next drink to add to your rotation. Essentially a Manhattan with a few additions that make it something entirely its own. There are several ingredients to collect, which make this a tougher drink to execute, but the effort is well worth it." —Tom Macy
Combine the rye whiskey, cognac, sweet vermouth, bitters, and Bénédictine in a mixing glass filled with ice.
Stir well.
Strain into an old-fashioned glass filled with ice.
Garnish with a cherry or lemon twist.
Serve and enjoy.
How to Make the Vieux Carré for a Crowd
To make a large batch of Vieux Carré for a party, follow these steps:
Make one Vieux Carré and measure its volume in ounces before and after stirring with ice and straining. The difference between the numbers is the amount of water that is incorporated into the drink.
Multiply each ingredient, including the water, by the number of servings you want to make.
For the bitters, divide the number you got in Step Two by 2. Bitters tend to become more pronounced over time in batched co*cktails so you don't need to use as much. Alternatively, since the recipe calls for 1 to 2 dashes of each type of bitters, you can just assume 1 dash in your initial calculations.
Use the resulting numbers to help you figure out how many bottles of alcohol you'll need to buy. Remember that alcohol is usually sold in 750mL bottles. 750mL is approximately 25 1/4 ounces.
Once you have your ingredients, measure them out according to the math you did in Steps 2 and 3 (including the water).
Mix the ingredients together, place in a serving vessel, and chill well.
To serve, measure out the amount of co*cktail you recorded in step 1 after being stirred with ice and strained. Pour it into a glass filled with ice and garnish as directed.
Read more about how to batch co*cktails here.
Choosing a Rye Whiskey
Though the rye whiskey and cognac are equal pours in the Vieux Carré, the rye takes center stage. Its naturally spicy flavor profile brings it to the forefront of this drink and that's why it's important to choose a great rye. The market for rye whiskey continues to expand and this recipe is a perfect place to explore any new bottle you come across. Many of the best rye whiskeys are coming from small craft brewers so look around for bottles that may not get national attention. There are some hidden gems out there.
How Strong Is the Vieux Carré?
Most rye whiskey is bottled above the standard 80-proof. This higher strength allows those spicy rye notes to really stand out and adds to the depth of the whiskey. It also makes rye a perfect option for any whiskey co*cktail. With that noted, the Vieux Carré's estimated alcohol content using a full-flavored, 100-proof rye whiskey along with a mild 80-proof cognac is about 29 percent ABV (58 proof), one of the strongest co*cktails you can mix up. While it is potent, it's also full of flavor and that is why the original recipe makes just under a 3-ounce drink. Go slow with this one as it is very easy to have one too many.
Rye whiskey pairs well with classic mixers like ginger ale, soda water, or cola. Additionally, it's a key ingredient in classic co*cktails such as the Manhattan and the Whiskey Sour.
We can view the New Orleans classic Vieux Carré as a manhattan, but it has taken three departures from the classic: its split of rye and cognac; its addition of an herbal modifier in Bénédictine; and its eschewing the traditional co*cktail glass for a rocks glass full of ice.
In this recipe, we're recommending (if you can find it) Carpano Antica Formula Vermouth. This vermouth is a slightly bitter and more full-bodied mixer, with notes of fig, cacao, and caramel in addition to the vanilla for which it's famous.
Traditionally this drink has Benedictine in it, a liqueur made in Normandy, France, from herbs, spices, and saffron. If you don't have it, as I didn't, use yellow Chartreuse or Izarra, a Basque herbal liqueur. Although untraditional, you can also leave it out if it's unavailable.
The Old Fashioned is the answer to how to make whiskey taste good. With a couple shots of your favorite whiskey, bitters, and a bit of sugar, this is a no-frills, yet delicious drink.
Definitely try sipping rye whiskey neat to discover the flavors of the spirit, but this is a whiskey that is meant to be used in co*cktails as well. Try it in a Manhattan or an Old Pal.
The Vieux Carre is a classic New Orleans creation. Literally meaning “old square” in French, the Vieux Carre is named after the city's French Quarter where it was invented in the 1930s. The man responsible was Walter Bergeron, head bartender at what would become the Hotel Monteleone's iconic Carousel Bar.
The Vieux Carré and Manhattan both favor sweet vermouth in place of the sugar cube/simple syrup used in the Sazerac and Old Fashioned. But it's the addition of brandy, which is measured here in equal parts to the whiskey, and—more importantly—Bénédictine that separates this piece of Louisiana history from all others.
This sweet vermouth has a rich, complex flavor with notes of vanilla, caramel, and herbs. Its sweetness complements the bitterness of the Campari, creating a well-balanced co*cktail. Vieux Carré is a classic co*cktail with a rich history and a sophisticated flavor profile.
The co*cktail is a variation on the Vieux Carré, a heady mix of rye whiskey, cognac, sweet vermouth, Bénédictine and bitters. This variation intensifies the rye, skips the cognac and calls for a few dashes of absinthe, producing a drink that is familiar but unique.
Ingredients. Galliano has numerous natural ingredients including star anise, Mediterranean anise, juniper berry, musk yarrow, lavender, peppermint, cinnamon, and Galliano's hallmark vanilla flavour. Galliano uses vanillin for flavouring and sugar and glucose syrup for sweetening.
Although Chamboard and Cassis are two different liqueurs, the two can be interchanged in most recipes. Créme de Cassis is made with black currants and is a bit sweeter and more syrupy than Chambord. Chambord is made with blackberries, raspberries, and black currants and is a bit more complex and refined.
Grand Marnier is an orange liqueur in the curaçao tradition, and Cointreau is a triple sec. Grand Marnier is a blend of cognac and triple sec, so although it's not a traditional curaçao, it's a similar product. Cointreau, on the other hand, is straight up a triple sec.
There is no fuss with this recipe: all you need is whiskey and ginger ale. The sweet, slightly spicy soda is a great enhancement to any rye, and the ease of mixing it up makes it a great go-to for happy hour.
Almost any whisky will play nice with ginger ale, even Scotch. Many people prefer a milder whisky, like Canadian or Irish, but an easy going Speyside isn't out of the question. A straight rye whisky is an option.
For beginners, it's often best to start by sipping rye whiskey neat or on the rocks. This allows you to experience the full range of flavors without any additional ingredients.
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