American · Drinks · SAMPLE RECIPE
Vieux Carré · a New Orleans classic
Rye, cognac, and sweet vermouth share the glass with herbal Bénédictine and Peychaud’s bitters in a richly aromatic cocktail.
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A NOTE FROM THE KITCHEN
Small measures create a layered drink.
Contains alcohol. This follows the IBA-style preparation, served up with orange peel and a cocktail cherry. Other familiar versions are served over ice or include additional aromatic bitters.
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Vieux Carré · a New Orleans classic
Sample recipe awaiting kitchen testing. Timings are estimates. Contains alcohol.
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BEHIND THE DISH · New Orleans and Hotel Monteleone
Vieux Carré · a New Orleans classicBeyond the plate.
Rye, cognac, and vermouth share the spotlight in a layered cocktail from New Orleans bar culture.
ORIGINS & EVOLUTION
A hotel’s signature cocktail.
Hotel Monteleone credits bartender Walter Bergeron with the Vieux Carré and identifies it as a signature drink of its Carousel Bar. That local connection is stronger than the idea that every bar must use one unchanging recipe.
CULTURAL CONTEXT
Several ingredients, carefully measured.
The combination of rye and cognac gives the drink two spirit foundations. Sweet vermouth, a small amount of Bénédictine, and bitters add another set of flavors. Recipes differ in their bitters and in whether they serve the drink over ice.
AT THE TABLE
An IBA-style coupe.
Our version uses equal measures of rye, cognac, and vermouth, then a smaller measure of Bénédictine and Peychaud’s bitters. It is strained into a coupe and finished with orange peel and a drained cherry.
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