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.