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.
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
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...