Vieux Carré: A Classic from New Orleans | How to Drink

Get Ready for Mardi Gras with this essential New Orleans Classic. Laissez les bons temps rouler!

Vieux Carré directly translates to “Old Square” or “Old Quarter” and it is the French name for the French Quarter of New Orleans. This drink is an absolute classic and as closely linked to New Orleans as the Sazerac, Bananas Foster, or Étouffée. As far as I know it was invented at the famous Carousel Bar at the Hotel Montelone sometime around the 1930’s. I’d actually never had it before this episode, and it was fun for me to “discover” it. Sort of reminds me of a cross between a Sazerac and a Manhattan actually, good stuff!

Vieux Carré
• 2 Dashes Peychaud’s Bitters
• 2 Dashes Angostura Bitters
• Barspoon Bénédictine
• .75 oz. -or- 22 ml. Rye
• .75 oz. -or- 22 ml. Cognac
• .75 oz. -or- 22 ml. Sweet Vermouth (I used Antica here)
• Stir over ice
• Strain over a big cube
• Garnish with lemon twist

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