Today, we present you with yet another classic cocktail. This one is named after the French Quarter of 1930s New Orleans – the Vieux Carré.
New Orléans’ French Quarter, quite possibly the cocktail capital of the world, is home to several famous libations (the Sazerac, Ramos Gin Fizz, and Brandy Crusta to name a few).
The Vieux Carré is one of the most famous, and in my opinion the most delicious, that the Big Easy has to offer. It was created in 1937 at Hotel Monteleone by head bartender Walter Burgeron and named after the area. Vieux Carré literally translates to “Old Square” – which is what the French Quarter used to be called.
The importance of the French Quarter for cocktail culture is reflected in Tales Of The Cocktail, a culinary and cocktail festival held each year in the city to honour and celebrate the best of all things cocktail, held in the very same hotel.
Recipe
¾ oz Rye
¾ oz Cognac
¾ oz Sweet Vermouth
1 tsp Bénédictine
2 dashes Angostura bitters
2 dashes Peychaud bitters
Combine all the ingredients in a mixing glass with ice and stir for 20 – 30 seconds. Strain into a rocks glass over ice or into a chilled coupe.
This cocktail is very similar to a Manhattan, but with an added sweetness and complexity from the Bénédictine and Cognac.
If you ever have the privilege of visiting the famous French Quarter, do yourself a favour and stop in at Hotel Monteleone. Take in the sights and sounds and order yourself one of these. You’ll be respecting the heritage of one of the most historical cocktail locales, and taking in a delicious drink to boot.
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