Whiskey • Bitter
Vieux Carre

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The Vieux Carre may not have the same Big Easy cred as the Sazerac, but it is as quintessentially New Orleanian as beignets, oyster po’ boys and party beads. Invented at the Monteleone Hotel in 1938, it mirrors the city’s Franco-American style with a backbone of rye and sweet vermouth, along with a heady mix of Cognac and Benedictine.

The Essentials

Sweet Vermouth
Bar Spoon
The Details


.75 oz Rye
.75 oz Cognac
.75 oz Sweet Vermouth
2 dashes Angostura Bitters
.75 tsp Benedictine
2 dashes Peychaud's Bitters
Lemon Twist (For Garnish)


  • Stir all of the ingredients except for the lemon twist in a mixing glass with ice.  
  • Strain into a rocks glass using a Julep strainer. Add fresh ice and garnish with a lemon twist.  

Mix it Up

If you prefer to drink the cocktail straight, strain it into a chilled coupe.

Try experimenting with other herbal liqueurs besides Benedictine like Yellow Chartreuse or Génépi des Alpes.

Recommended Rye Whiskey: Templeton, Few, Sazerac, Rittenhouse

Recommended Cognac: Louis Royer Force 53, H by Hine, Pierre Ferrand

Recommended Vermouth: Antica Formula, Cocchi Vermouth di Torino

Whiskey Dry Intermediate
Saratoga Cocktail

Back in the 1800s, two Saratoga cocktails were battling it out. One was a Fancy Brandy Cocktail (brandy, triple sec, bitters and sugar) topped with a splash of chilled Champagne, and the other was this cocktail. Needless to say, the libation featured here was the clear victor. Essentially a Manhattan made with a split base of rye whiskey and Cognac...