Vieux Carré

Vieux Carré
Yields1 Serving
Prep Time2 mins

Originating with Walter Bergeron, head bartender at what is now the Carousel bar at the Monteleone Hotel, New Orleans; it is named after the French term for the New Orleans French Quarter.

The original recipe from Walter Bergeron used a ⅓ jigger of the rye whiskey, cognac and sweet vermouth, but modern drinks tend to be larger, so we doubled them up as well as doubling the Benedictine D.O.M.

An Official IBA Cocktail[/b], which they have served without ice in a cocktail glass, but the original recipe called for it to be served over ice.

AI generated anecdote for article length

It was a brisk autumn evening, and Michael had invited a few friends over to his cozy apartment for a dinner party. The table was set with flickering candles and a spread of delicious homemade dishes, and laughter filled the air as the group enjoyed each other's company.

As the evening progressed and dessert was served, Michael decided it was the perfect time to impress his guests with a special post-dinner cocktail: the Vieux Carré. With a twinkle in his eye, he excused himself to the kitchen, eager to showcase his mixology skills and treat his friends to a taste of New Orleans.

Michael had always been passionate about cocktails, often experimenting with different recipes and techniques in his spare time. Tonight, he had chosen to recreate the classic Vieux Carré—a cocktail with deep roots in the heart of the French Quarter.

With a sense of excitement, Michael filled a shaker with ice, relishing the chill of the metal against his fingertips. He reached for the bottle of rye whiskey, pouring a generous measure into the shaker. The spicy aroma of the whiskey mingled with the cool air, creating an intoxicating scent that filled the room.

Next, Michael added a splash of cognac to the mix, followed by a drizzle of Benedictine D.O.M—a sweet and herbal liqueur that added depth and complexity to the cocktail. He then added a few dashes of Angostura aromatic bitters and Peychaud's bitters, balancing out the sweetness with a touch of bitterness and spice.

With practiced precision, Michael sealed the shaker and gave it a vigorous shake, the sound of ice clinking against metal filling the air. He could feel the weight of the shaker in his hand as he shook the ingredients together, his anticipation building with each shake.

Once the cocktail was well-chilled, Michael carefully strained it into highball glasses filled with fresh ice, the liquid shimmering in the soft glow of the dining room lights. With a final flourish, he garnished each glass with a twist of lemon peel, the oils releasing a burst of citrus aroma as they settled on the surface of the cocktail.

Michael's friends gathered around the table, their eyes sparkling with anticipation as they watched him prepare the cocktails. With a smile, Michael passed the Vieux Carrés to his guests, who eagerly took their first sips.

"This is incredible, Michael!" exclaimed Sarah, her taste buds tingling with delight as she savored the rich and complex flavors of the cocktail. "You've really outdone yourself."

Michael beamed with pride, his heart swelling with satisfaction. For him, there was no greater joy than sharing his passion for mixology with friends, seeing their enjoyment and appreciation of his creations.

As the evening wore on, the conversation flowed freely, fueled by laughter and the clinking of glasses. The Vieux Carrés continued to flow, each sip a toast to friendship, creativity, and the vibrant spirit of New Orleans.

And as the night drew to a close, Michael couldn't help but feel grateful for moments like these—moments shared with friends, gathered around a table, savoring the taste of a perfectly crafted cocktail.



Vieux Carré

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