Vieux Carre

I tried the Vieux Carre cocktail at Boulder’s Brasserie 1010, thinking it was a house invention, and only later learning that it is a classic cocktail invented in New Orleans in the early 20th century. I was also pleased to find that it uses mostly common ingredients – everything is in our standard bar except the Peychaud’s bitters.

I made it at home, and substituted a dash of Cynar, which seems fine. There is a reason this is a classic – it’s a great drink. The main problem with the recipe I followed is that it is too small. You feel like you are running out from the first sip. I suggest doubling this if you don’t have to drive.

  • 3/4 oz rye
  • 3/4 oz cognac
  • 3/4 oz sweet vermouth
  • 1 tsp Benedictine
  • dash Angostura bitters
  • dash Peychaud’s bitters (or sub Cynar or Campari)
  • Cherry garnish

Mix ingredients over ice and stir thoroughly. Pour over ice into old fashioned glass and add cherry. Drink. Repeat.

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Dave JilkAbout Dave Jilk (75 Posts)

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  1. […] Beverly had a different cut on the classics and used their own twists on ingredients. I ordered a Vieux Carre made with Casoni 1814 Aperitivo that was quite good and a Sazerac made by burning off the excess […]

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