Vieux Carré Recipe

Before you start

The Vieux Carré takes its name from the French Quarter of New Orleans and builds on the same rye-and-cognac pairing found in the Sazerac family. Equal parts rye, cognac and sweet vermouth form the body, a small measure of Bénédictine adds honeyed herbs, and both Peychaud's and Angostura bitters bring spice and lift. It is rich, rounded and layered, the kind of drink to sip slowly over a large ice cube.

Because it uses several flavorful bottles, balance depends on accurate small pours. The Bénédictine is only a teaspoon; more makes it syrupy. A spicy rye keeps the drink from tasting heavy, and a fresh, well-stored sweet vermouth matters as much as the spirits. Stir rather than shake, and serve it on the rocks or up as you prefer.

Ingredients

• 22 ml (¾ oz) rye whiskey
• 22 ml (¾ oz) cognac — VS or VSOP
• 22 ml (¾ oz) sweet vermouth — refrigerated once opened
• 5 ml (1 tsp) Bénédictine
• 2 dashes Peychaud's bitters
• 2 dashes Angostura bitters
• 1 cup (about 150 g) ice cubes — for stirring
• 1 large ice cube — for serving
• 1 strip lemon peel — or a cherry, for garnish

Method

1. Chill the rocks glass in the freezer or with ice water.
2. Add rye, cognac, sweet vermouth, Bénédictine and both bitters to the mixing glass. Measure the Bénédictine with a spoon rather than a jigger.
3. Fill the mixing glass three-quarters with ice and stir smoothly for 20 to 25 seconds, until it is very cold.
4. Set one large ice cube in the chilled glass and strain the drink over it.
5. Express the lemon peel over the top and drop it in, or garnish with a cocktail cherry for a sweeter impression.

Tips for success

• A bold, spiced sweet vermouth stands up well to the two spirits. Lighter vermouths make the drink thinner.
• To batch for guests, mix all the ingredients with about 20% water by volume and store in the freezer. Pour over ice.
• If you like it drier, reduce the vermouth to 15 ml and keep everything else the same.

Substitutions

Cognac

Armagnac gives a drier, more rustic profile. A good American brandy also works.

Bénédictine

Drambuie adds honey and herbs with a Scotch base, giving a smokier result. Use the same small measure.

Rye whiskey

A high-rye bourbon makes a softer, sweeter drink with less pepper.

Variations

Served up

Strain into a chilled coupe without ice. Stir an extra 5 seconds to make up for the missing melt.

Troubleshooting

It is syrupy and sweet

Too much Bénédictine or an over-sweet vermouth. Measure the Bénédictine with a teaspoon and consider a drier vermouth.

It tastes hot and disjointed

Stir longer with plenty of ice; it needs dilution to bring the flavors together.

It tastes stale

The vermouth has oxidized. Replace it and keep the new bottle in the refrigerator.

Storage

Serve immediately. Batched, pre-diluted Vieux Carré keeps well in a sealed bottle in the freezer for several weeks. Keep opened vermouth in the refrigerator for up to a month.

Safety notes

Roughly 1.4 U.S. standard drinks in one glass (about 14 g of alcohol per standard drink). For adults of legal drinking age only. Do not drive after drinking.