The Vieux Carré cocktail gets its name from the iconic neighborhood in which it was invented. Meaning “old square” in French, it refers to the New Orleans French Quarter, where it was said to be created by Walter Bergeron at the Carousel Bar inside historic Hotel Monteleone in the 1930s.
The drink is similar to but often overshadowed by its predecessor, the far more popular Sazerac. Both feature whiskey, herbal liqueur and New Orleans-created Peychaud’s bitters. However, a few tweaks helped the aromatic Vieux Carré earn a dedicated following of its own.
It could be said that the differences between the Vieux Carré and the Sazerac mirror those between two other American classics: the Manhattan and the Old Fashioned. 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.
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“The Benedictine is really what does it,” says Scott Hicks, bartender at James Beard award-winning and “50 Best Bars”-honoree Cure in Uptown New Orleans. “It’s got some spice that gives the drink a really interesting flavor.”
Image Courtesy of Scott Hicks
The not-too-sweet mix gets additional layers of aromatic depth from the inclusion of equal parts Peychaud’s and Angostura bitters. Those myriad flavors and textures, as well as its rich history, have made the Vieux Carré a must-try for cocktail nerds visiting the city. Though the drink is nearly ubiquitous in its home town, not all are created equal. “It’s a drink that’s very hard to make well,” says Hicks. “You have to be very delicate with the flavors.”
If it’s one you’d like to add to your home-bartending arsenal, try this Vieux Carré recipe from one of the best bars in New Orleans.
Image Courtesy of Denny Culbert
How to Make a Vieux Carré Cocktail
Excerpt from the new book Cure: New Orleans Drinks and How to Mix ‘Em by Neal Bodenheimer and Emily Timberlake. Published by Abrams.
Ingredients
¾ ounce (22.5 ml) Sazerac rye
¾ ounce (22.5 ml) Cinzano Rosso vermouth
¾ ounce (22.5 ml) Pierre Ferrand 1840 cognac
¼ ounce (7.5 ml) Bénédictine
14 drops Angostura bitters
14 drops Peychaud’s bitters
Lemon peel, for garnish
Method
Step 1
The post How to Make a Vieux Carré, the Quintessential New Orleans Cocktail appeared first on Wine Enthusiast.
